Rich and chocolate date and nut truffles packed with salted caramel flavour and coated in lots of Pink Himalayan Salt Dark Chocolate. They are a great Halloween treat decorated with ghoulish sprinkles – plus they’re naturally vegan and gluten-free.
By Nourishing Amy
Halloween Salted Caramel Chocolate Truffles
Prep Time: 10 x minutes + cooling
Serves: 12 People
Ingredients
180g Fairtrade pitted dates
100g Fairtrade cashews
2 tbsp nut butter e.g. cashew, peanut, almond
3 tbsp Fairtrade cacao powder
A pinch of salt
½ tsp Fairtrade vanilla essence
100g Fairtrade Divine Pink Himalayan Chocolate
To decorate: sprinkles, flaky salt
Method
Step 1
1. Soak the dates in boiling water and drain.2. Meanwhile, add the cashews to a blender and blitz to a fine meal. Remove from the blender. Now add the dates to the same blender with the nut butter and process until jammy, scraping down the sides as necessary.3. Add in the blitzed cashews, cacao powder, salt and vanilla and process to a thick sticky dough.4. Divide into 10-12 pieces and roll into balls. Place onto a tray line with parchment paper and place in the fridge for 20 minutes.5. Meanwhile, melt the chocolate. Roll each truffle into the chocolate, place onto the lined tray and sprinkle over the sprinkles and flaky. Set in the fridge for 10 minutes.
