Who doesn’t love salted caramel? The last vegan salted caramel I made was delicious but it was high in fat, so I was determined to make a different one that tastes just as good but it a bit healthier.
The health food community’s answer when it comes to caramel? DATES! Softened blended dates make a great alternative to a fat-filled traditional caramel, plus, it contains only natural sugars present in the dates with none added. Paired with some good quality dark chocolate these truffles are perfect for all the family and are much healthier than any shop-bought chocolates.
I threw in a few extra ingredients to make this salted caramel sauce delicious, healthy and versatile. There will be plenty left after you make these delicious, healthy salted caramel filled chocolates so why not try stirring it into porridge, serving with a baked apple or try topping your casein pudding with a drizzle.
Healthy Salted Caramel Filled Truffles (Makes 9)
80g 70% dark chocolate (use 100g to give you extra to help coat the moulds)
100g pitted dried dates
100ml boiling water
2 tsp cold pressed coconut oil
3tbsp. milk of choice
Pinch sea salt (to taste)
Silicon chocolate/petit four mould
- Melt the chocolate in a heatproof bowl in the microwave in 30 second blasts, stirring each time. Take care not to burn the chocolate!
- Spoon a decent amount of chocolate into each mould and tip to ensure all of the sides are evenly coated.
- Turn mould upside down over the chocolate bowl and tap to remove excess chocolate. Return the mould to the right way up and scrape down using a palette knife (or back of a large kitchen knife – not the blade). Pop in the fridge for 30 minutes to set.
- Whilst the chocolate is setting, pour the boiling water over the dates and let them stand for 5 minutes in a heatproof, microwaveable bowl.
- Add the coconut oil and microwave on full for 2 minutes before blitzing up into a smooth paste.
- Add the milk and salt and continue blending until fully combined. Set aside and leave to cool completely before stirring in ½ scoop of whey protein or another protein powder of choice.
- Once the chocolate has set, fill the chocolate-coated moulds with the date mixture, leaving a little room at the top so that the chocolates can be sealed with more chocolate later.
- Put the chocolates in the freezer and leave for 30 minutes until the date mixture is solid.
- Remove the chocolates from the freezer and top generously with the remaining chocolate (you may need to re-heat the leftover chocolate to make it runny enough).
- As before, scrape off the excess chocolate – this is difficult as it tends to set quickly on the cold mould, so work quickly.
- Put back in the freezer and allow the final chocolate layer to set.
- Remove from the mould and store in an airtight container in the fridge. Frozen they taste like chocolate-coated ice cream (perfect for the summer), at room temperature they have a delicious oozy caramel inside. Just try not to eat them all at once!
Macros (per chocolate):
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