Salted Caramel Truffles

29 Jan

Desserts are kind of amazing. Sweet, cakey, gooey, fudgy…all these adjectives describe foods I adore. Because they’re usually loaded with sugar and fat and carbs and everything that’s just plain bad for you. But over the years, I’ve discovered that not all desserts need to be unhealthy. In fact, not all sweet treats need to be sugar-heavy!

Salted Caramel Truffles |

Surprising, right? Well, when you pair naturally sweet dates with nutty almonds and meaty coconut, then top it with honey and sea salt, you’ve got yourself a nice little indulgent treat, without any of the guilt! These salted caramel truffles are actually full of healthy benefits – fiber, protein, good fats and mineral-laden sea salts – you really can’t go wrong!

Salted Caramel Truffles |

So blend some up, serve ’em at your next party, or just keep them in the fridge for a nice afternoon pick-me-up when the mood strikes.

Salted Caramel Truffles |

Salted Caramel Truffles, adapted from Eating Rules

Makes 12 truffles

  • 12-15 Deglet noor dates
  • 1 tbsp high quality vanilla extract
  • 2 tbsp extra virgin coconut oil, melted and cooled
  • ⅛ tsp fine grain sea salt
  • 1 C almond meal (I grind my own from raw unsalted almonds)
  • 1 C shredded unsweetened coconut
  • 2 tbsp honey
  • Sea salt and more honey for topping

First grind your almond meal. 1.5 cups of whole almonds should yield just a bit more than you need for this. Remove and set aside.

Blend the dates with the vanilla until a paste consistency is reached, scraping down the sides as needed.

Add the melted, cooled coconut oil and sea salt, blending until well incorporated.

Add the shredded coconut, one cup of almond meal and 2 tbsp honey. Process until mixture starts to ball together in the bowl.

Use a teaspoon to scoop balls of the truffle mix. Form with your hands and place into mini cupcake papers. You should be able to make 12 1″ sized balls. Drizzle more honey on top, and sprinkle with extra sea salt.

Chill in the fridge or freezer to firm up. Let the truffles sit in room temps for 15 minutes before serving.

Salted Caramel Truffles |


13 Responses to “Salted Caramel Truffles”

  1. Strength and Sunshine January 29, 2015 at 8:11 am #

    I love them! And they’re gluten-free! How perfect!

  2. Almost Getting It Together January 29, 2015 at 8:20 am #

    I love salted ANYTHING!!! I would have never thought of making a truffle with almond flour… definitely want to try these soon!

  3. Sarah Grace January 29, 2015 at 8:35 am #

    YUM. I love making anything “caramel” flavor with dates!
    xoxo Sarah Grace, Fresh Fit N Healthy.

  4. Sonali- The Foodie Physician January 29, 2015 at 10:58 am #

    You had me at “salted caramel”! They look amazing!

  5. GiGi Eats Celebrities May 23, 2017 at 11:46 am #

    I had the salty sweet combo a few weeks ago and um. HOLY WOW in my mouth!

  6. Abbey Sharp May 23, 2017 at 1:53 pm #

    This look awesome. I love using dates as a sweetener and they give such a nice texture.

  7. Jessica Fishman Levinson May 23, 2017 at 5:56 pm #

    Oh boy these sound amazing! Such a delicious treat!

  8. Emily @Sinful Nutrition May 24, 2017 at 7:11 am #

    These sound delish! Love anything caramel!


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