Ingredients
Scale
- 2 cups medjool dates (soft and gooey)
- 2 tablespoons sunflower seed butter (or any nut butter)
- sea salt, to taste (for sprinkling; optional)
- 1 cup vegan chocolate chips (like the Earth Balance) brand
Instructions
- If your medjool dates are not soft, soak them in warm water for 15 minutes and drain.
- Blend the dates in a food processor or high-speed blender, pulsing until it turns into a caramel-like mixture.
- Add the sunflower seed butter and pulse until well combined.
- On a piece of parchment paper, scoop out the “date caramel” truffles with a tablespoon. You will have between 10-12 truffle balls. Sprinkle each truffle with a bit of sea salt (optional).
- Place in the freezer for 30-45 minutes to set.
- Meanwhile, melt the vegan chocolate chips.
- Once the truffles are set, remove from the freezer and drench them in melted chocolate with a spoon. Freeze again for 5 minutes for the chocolate to set.
- Enjoy!!
Notes
- Can be stored in the refrigerator in a covered container.
