Raw “Caramel” Filled Chocolate Truffles (dairy-free, sugar-free)

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HEALTHY CARAMEL CHOCOLATES

I’m really super excited to be sharing this recipe with you today. This is my favorite recipe of all time and has been my favorite recipe for – forever. It’s a really special one!

I have made these raw “caramel” chocolate truffles many times already, but I have been sneakily saving the recipe to share with you now – just in time for easter!

I have made these “caramel” filled truffles as gifts for friends and family, and have shared them with loved ones – and they are always a hit. This is one of my most loved recipes.

I have just made them again this week to share with my family for Easter (don’t tell them though, it’s supposed to be a surprise) – so I thought I would share the recipe with you now. These truffles make the perfect healthy alternative to regular store-bought Easter eggs.

♥

This recipe is 100% refined sugar-free, dairy-free, soy-free, raw vegan and totally plant-based. It also contains healthy essential fats & good protein – so you won’t be getting any sugar headaches from these treats! Does life get any better – seriously?

I’m absolutely obsessed with this recipe, so I hope that you love it as much as I do! xo

A GREAT RECIPE FOR A GREAT MOMENT

I’m also sharing this recipe on the blog today to celebrate me finally becoming a certified nutritional therapist this week (after many years in the making).

I am very passionate about healthy food, nutrition and developing recipes that both taste amazing – and that make people feel amazing!

I have been actively pursuing a healthy lifestyle since I was 13 (more than 10 years) and I have studied nutrition through various short courses and books in the past – but I decided to take it to the next level by becoming a properly certified nutritional therapist.

Now let’s celebrate with these raw “caramel” filled chocolate truffles!

THE RECIPE

Ingredients (caramel filling):

-1/4 cup unsweetened nut butter (macadamia, cashew or almond)
-1 tablespoon melted coconut oil
-2 tablespoons 100% pure maple syrup
-1/2 teaspoon ground vanilla powder/ pure vanilla extract
-1/4 teaspoon cinnamon
-pinch sea salt

Ingredients (chocolate):

-150 grams pure chocolate paste (or 100% dark chocolate)
-1/6 cup coconut oil (melted)
-1/8 cup 100% pure maple syrup (or 1/6 cup if you want them sweeter)
-1/2 teaspoon ground vanilla powder/ pure vanilla extract
-1/2 teaspoon cinnamon
-pinch sea salt

(makes about 18 “caramel” filled chocolate truffles)

THE METHOD

Instructions (caramel filling):

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-mix the nut butter, melted coconut oil, pure maple syrup, vanilla, cinnamon and sea salt together in a bowl until well blended

-pour the caramel mix into a container (I use a flat lunch box) and place it in the freezer for about 30 minutes

-once hardened, leave in the freezer until you will use it to fill the chocolates (see below)

♥

Instructions (chocolate):

-place a small pot on the stove, fill it with water & place a slightly larger bowl in the water (use one that covers the top of the pot completely, so that no water gets into the bowl)

-bring the water to a boil and then letting it simmer

-break up the chocolate paste/ pure chocolate into pieces and place into the bowl over the pot & wait for it to melt, stirring occasionally

-add the coconut oil, pure maple syrup, vanilla, cinnamon and sea salt to the chocolate

-mix well until it’s all well blended

-use about 1/4 of the chocolate mix to fill the bottom of an ice tray (about 2mm deep in each ice cube box), using a spoon to get an equal amount into each box (this will make your chocolate base)

-place the chocolate bases into the freezer and let them set for 15-30 minutes (or until hard)

-leave the rest of the chocolate in the bowl on the stove to keep it from setting (don’t let it set and stir it occasionally)

-once the chocolate bases have set, remove the ice tray from the freezer and also remove the caramel filling from the freezer (you will use it now)

-scoop small amounts of the caramel filling out of the container with a teaspoon and gently roll each amount into a round ball (divide into 18 equal amounts)

-place a caramel ball onto each chocolate base and press them down gently in the middle of each ice cube box (without letting the caramel touch the sides of the ice cube boxes)

-now take the remaining 3/4 chocolate (that is still heated on the stove) and using a spoon pour an equal amount over each caramel filling to cover the sides and the top of each ice cube box

-immediately place the filled caramel truffles into the freezer again for another 30 minutes to set

-once set or completely hardened, remove the chocolate truffles from the ice cube tray like you would remove ice

-dust with extra cacao powder (optional)

-share (or don’t share – they’re so yummy that you might not want to), eat and enjoy every bite!

-store the truffles in an airtight container in the fridge to keep fresh

Made with love by Liezl Jayne xo

Photos by Liezl Jayne for liezljayne.com