Chocolate Caramel Walnut Truffles

Have you ever eaten something a family or friend made and after you’ve taken the bite they say “guess what’s in it?” I think we’ve all been there lol. And depending on the food taste and appearance I think we all get a bit of “oh no what did I just eat” panic. This is one of those desserts you can fool people but in a good way. No there is no hidden vegetables or weird animals products like pigs feet. Still have no clue how my dad stomached that as a kid. I do have two healthy foods in this recipe: medjool dates and sweet potatoes. The medjool dates add that caramel flavor and the roasted sweet potato adds the creaminess texture along with walnuts for healthy fat. I have fooled my dad who is hardest critic along with 10+ coworkers and friends with these treats. I hope you enjoy them as much as we do. And if you’re lazy like me I don’t even shape them into truffles but instead just put in a jar like peanut butter and scoop it out like an indulgent caramel Nutella. It also freezes beautifully so feel free to make a big batch. As a side note for those without a high powered blender, I would recommend soaking your dates in hot water for 5-10 minutes to help the blending process. You may need additional tablespoon(s) nuts and cocoa powder to get a stiffer batter (1-2 tb should be fine). If you cannot find medjool dates you can sub regular dates but will need additional sweetness from either honey or maple syrup. The flavor might be slightly off from original recipe but still be delicious. You can also sub different nuts and even change the cocoa powder for protein powder of your choice.

Chocolate Caramel Walnut Truffles

These are great for any occasion whether after a fancy dessert for Valentine’s Day or something sweet just as a healthy snack.

Author: Hannah Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: Make-Ahead Vegan

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Prep Time 10 mins Cook Time 1 hr Rest Time 10 mins Total Time 1 hr 20 mins Difficulty: Beginner Cooking Temp: 400  °F Calories: 34

Ingredients

Scale

1/2x 1x 2x 3x

• 170 grams Pitted medjool dates (10 dates)

• ¹⁄₄ cup baked smashed sweet potato 60 g sweet potato

• ¹⁄₄ cup cocoa powder (I used Dutch)

• 2.5 oz nuts (if using nut butter 4 tablespoons)

Instructions

1. Roast sweet potato halves at 400F for 60 minutes and let cool once roasted and soft
   
2. Blend medjool dates, sweet potato, and nuts in food processor or high powdered blender
   
3. Scrape a few times until smooth
4. Next add cocoa powder abs pinch of salt if you’d like or other add in like vanilla powder or extra ¼ tsp
   
5. Chill in fridge for hour or freeze for half hour before scooping
   
6. Use mini Mellon baller to make marble size truffles (~34 total) or use tablespoon to make larger truffles (~15 total )
   
7. Dip in cocoa powder, crushed nuts, sprinkles, or dip in chocolate
   
8. Serve and enjoy! Keep in fridge for week or freeze for 3 months.
   

Keywords: Truffles, healthy