Chocolate Caramel Truffles
[Vegan]
Author Bio
Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude...
Holly Bertone is the President and CEO of Pink Fortitude, LLC, and founder of Fortitude Academy and the health. As a breast cancer and Hashimoto’s survivor, her passion is to help women view their chronic illness as a gift and unwrap resilience using a proven method to build fortitude with gratitude. Holly Bertone, PMP, CNHP is the #1 Amazon.com bestselling author of the book Thriving in the Workplace with Autoimmune Disease: Know Your Rights, Resolve Conflict, and Reduce Stress, the first book ever to educate others on Autoimmune Disease as a legal disability in the U.S. workplace. Read more about Holly Bertone
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Chocolate Caramel Truffles [Vegan]
The only thing better than chocolate and peanut butter is chocolate and caramel. Hello, melt in your mouth deliciousness! But let’s face it. Caramel treats are normally full of corn syrup and tons of sugar. These chocolate caramel truffles still fall into the “treat” category, but they are made with...
The only thing better than chocolate and peanut butter is chocolate and caramel. Hello, melt in your mouth deliciousness! But let’s face it. Caramel treats are normally full of corn syrup and tons of sugar. These chocolate caramel truffles still fall into the “treat” category, but they are made with whole foods and all-natural sugar. And they taste like the real deal.
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Ingredients You Need for Chocolate Caramel Truffles [Vegan]
How to Prepare Chocolate Caramel Truffles [Vegan]
- Add dates to a blender or food processor. Slowly add butter. You may need to stop and scrape down several times.
- Melt chocolate with extra virgin olive oil. Dip into truffle.
- Once it has formed into a dough consistency, remove from food processor/blender.
- Roll into (approximately) 24 balls and place on parchment paper in the refrigerator for 2-4 hours.
- Once they have come together, melt the chocolate chips and extra virgin olive oil either in a double boiler or on half heat in the microwave.
- Using two spoons, dip the caramel balls into the chocolate and place onto a separate parchment paper.
- Optional - Sprinkle tops with sea salt.
- Refrigerate for another 2-4 hours. Keep refrigerated when not eating.
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