Salted Caramel Peanut Butter Truffles

Method

• Put the dates and 1 tablespoon of melted coconut oil in the blender and mix. If it’s not quite combining, drizzle in warm water a little at a time (about 1 teaspoon), scrape down sides and blend until a rough paste or ball forms – if you add too much water it will be difficult to handle them later as they won’t freeze up well
• Add the sea salt and blend again, then freeze for 10 – 15 minutes
• Create small balls of the mix in  your hands. Put them on a baking tray which has been lined with greaseproof paper and put them back in the freezer while you do the next step
• Put the peanut butter and 1/2 a tablespoon of coconut oil in a bowl or pan and melt it on the cooker or in a microwave
• Drizzle the warmed peanut butter on the truffles and freeze for about 10 – 15 minutes
• Put the chocolate chips and remaining 1 tablespoon of coconut oil in a pan or bowl and melt it
• Remove truffles from freezer and, use a fork to scoop truffles in to the pan/bowl, so that it’s coated in chocolate, then hold it above the pan/bowl to ensure that any excess drips off, before putting it on the greaseproof paper again
• Put them back in freezer to set, the dust them with cocoa powder to serve

Serving: Serve the truffles straight from the freezer, but if they’ve been in the freezer for a day or longer, take out the number that you are going eat and allow them to soften for about 10 – 15 minutes, before biting into them.

Storage: They can be stored in the freezer for at least 2 weeks.

Optional: Sprinkle a small amount of sea salt on the truffles before freezing them for the final time

Variations: The next time I made these I put them in disposable cupcake cases, which was easier and neater. I’ve now purchased reusable cupcake cases to do this in the future.