These healthier 4 Ingredient Sugar Free Chocolate Caramel Truffles have the perfect, chewy, heavenly texture. They're so easy to make, naturally sugar free, Paleo, nut free, dairy free and have a vegan option.
These real food truffles are perfect to enjoy year round!
You really don't need any excuse to devour a few of these 4 INGREDIENT SUGAR FREE CHOCOLATE CARAMEL TRUFFLES any time of the year.
I mean really, if you want some chocolate, have some chocolate. Trust yourself.
I am 100% hands down a chocolate lover to the core.
Yep, chocolate's my long time love.
I could talk about chocolate all day long, but I'll stop.
Let's just talk about these 4 ingredient sugar free chocolate caramel truffles instead.
These homemade chocolate caramel truffles are so easy to make.
There's very little hand-on prep time, the hardest part is waiting for the truffles to set and chill in the refrigerator before you can eat them. But in all honesty, I usually sneak a spoonful of the mixture before it gets rolled into the truffles. It's that good, so make sure you scrape the bowl good with a spoon and then enjoy all of the leftovers.
These truffles have simple ingredients. 4 things, unless you want to add a little sea salt, then it's 5.
The coolest part is there's no sugar in these truffles. You don't need any cane sugar or even honey or maple syrup to make these truffles!
Just dates - deliciously, naturally sweet, Medjool dates. They add all of the sweetness plus the amazing "caramel" texture.
All that's left is some cocoa powder, a little healthy fat and some stevia sweetened chocolate chips. That's it.
Make a batch of these amazing 4 Ingredient Sugar Free Chocolate Caramel Truffles and share some with those you love.
4 Ingredient Sugar Free Chocolate Caramel Truffles
- 13 Medjool dates, pitted and halved
- 1 tablespoon + 1 teaspoon ghee, grass-fed butter or coconut oil
- ¼ cup + 1 tablespoon cocoa powder, divided (<-- this is the fair-trade cocoa I use)
- ¼ teaspoon sea salt or Himalayan salt - optional (<--this is my favorite sea salt)
- ½ cup stevia-sweetened chocolate chips
- Line a baking sheet with unbleached parchment paper and set aside.
- Melt healthy fat of choice in a medium saucepan over medium-low heat. Add the halved dates to the melted fat, stirring occasionally for 2 minutes (don’t skip this process, the heat softens the dates and the fat helps bring out their natural caramel flavor). Remove from heat.
- Place the heated dates in a food processor fitted with a “S” blade or in a high-powered blender and pulse for about 30 seconds until the dates turn into a pureed paste. Scrape the sticky date paste into a medium-size mixing bowl. Add 2 tablespoons cocoa powder and optional salt, stir until combined. Set aside.
- Melt the chocolate in a double boiler (if you don’t have one, use a heat-proof glass bowl over a small saucepan filled with about 1 inch of water – place the pan over medium heat and the glass bowl with the chocolate chips on top of the pan) stirring occasionally until the chocolate is fully melted and glossy. Remove from the heat and immediately pour the melted chocolate over the date paste, quickly stirring until well combined. Place the truffle mixture in the refrigerator for about 30 minutes to firm up a bit (the mixture shouldn’t be sticky when ready to roll into balls).
- While the truffle mixture is chilling, place 3 tablespoons cocoa powder in a small bowl in preparation for truffle dusting, set aside.
- Roll truffle mixture into 13 balls, about 1” each, then roll in the cocoa powder and place on the lined baking sheet. Place in the the refrigerator to set for about 1 hour or more, then serve immediately or store in an airtight container and place in the refrigerator. [See Notes]
- Yield: 13 1" truffles (or 26 mini truffles)
- Storage: Keep truffles in an airtight container in the refrigerator for up to 3 days. Once the truffles have set, they can sit at room temperature, but for the *best caramel truffle texture* they should be served cold. Truffles can also be kept in an airtight container in the freezer for up to 1 month.
- If using coconut oil, note that it slightly changes the flavor by adding a bit of a coconut flavor.
- If cane sugar isn't an issue for you, you can substitute the stevia sweetened chocolate chips with allergy friendly chocolate chips.
IF YOU CARE 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4)
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Nutrition Information:Yield: 13 Serving Size: 1
Amount Per Serving: Calories: 104Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 82mgCarbohydrates: 29gFiber: 2gSugar: 18gProtein: 1g
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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