Three ingredients. Beyond easy. Beyond yum. And so feel-good!
I first served this on Pesach, but they became such a favorite that I now make them all year round – they’re really amazing, special, and the perfect thing to keep in the freezer to bring out for dessert.
I love that they’re not junky – all the ingredients are natural and wholesome (we’re counting the chocolate as wholesome here), but still feel like such a treat.
And, of course, in BCP-style, they’re super easy. Just as easy as this date appetizer.
There’s not actually caramel in these truffles. But dates do the work of the caramel (and they’re even better in my opinion. I love dates.). If you can get your hands on those big, fresh, juicy Medjool dates (I find them in Seasons, or another version at Ouri’s), then definitely, use the best dates you can find.
They’re still amazing with your standard Medjools too.
Simply open the dates and remove the pit. Dates need to be checked inside.
Then, add a spoon of almond butter
and close it up a bit. Yes, yes, you can use any nut butter you like. I also made these with Lotus butter (and no topping) when I was having guests with nut allergies.
Finally, melt your chopped dark chocolate. And coat those dates.
Sprinkle some candied nuts or salt on top (it’s optional, but I think that that crunch on the outside really adds a lot and makes them much prettier and more appealing too. Yes, this would be the fourth ingredient).
Yup. Feel good and so good.
Caramel Date Truffles
Ingredients
- 15 medjool dates (fresh and soft)
- ⅓ cup almond butter
- 2 (3.5 ounce) bars dark chocolate, chopped
- almond/nut crunch, optional but recommended. can also be made with any nut butter or Lotus butter
Instructions
- Open dates and remove the pit (check dates at this point). Add about a teaspoon of almond butter in the center of the date and close date.
- Melt chocolate and coat dates (you can coat them in the bowl or spoon the chocolate over them). Place dates on a piece of parchment paper and sprinkle with nut crunch or salt. Place in freezer to set and keep frozen until just before serving.
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Ive been loving these as after dinner sweet… without chocolate. For a regular night. Yum!
Way better when eaten frozen
sprinkle drop of coarse salt on the outside for really good sweet and salty flavor
Add an almond inside it’s like an almond cluster it’s delicious with my coffee every morning instead of cake
I made these with crunchy peanut butter and it tasted like peanut chews! It was really yum!!!
Target has dark chocolate almond butter – soooo yum!!! Thanks for the recipe!!
Love the addition of chocolate on the outside – they look so much more appetizing than without. Thanks, BCP!
These are amazing! Made them with natural peanut butter, I felt like I was eating a chocolate bar just getting in all the healthy fats and antioxidants!
Why are these called caramel? We love these too
I made these yesterday and was a hit!! Thanks for a great recipe.
Love this recipe too!! I would hold back from putting too much pb and follow the recipe for a tsp per date. Love the idea of putting crunchy pb or an almond in the center – that was genius!!
Any idea how many calories this would be?
I substitute the almond butter for sunflower seed butter from Trader Joe’s it’s really good and bit lighter in my opinion!