These Salted Tahini Date Caramel Truffles are the perfect Vegan, Gluten-Free, No Sugar Added treat for any occasion. They’re so easy to make with only a few ingredients!
Anyone who knows me knows I’ll take any excuse to celebrate. I throw elaborate birthday parties (for myself and everyone else I know), volunteer to host every holiday meal (even all the random holidays no one cares about), and have annual theme parties (just because!). That’s why I LOVE these easy caramel truffles as they can be serve with any occasion. They always disappear quickly when I bring out a bowl.
They’re also a sinch to whip up in a hurry. Sticky, sweet medjool dates get blitzed together with nutty tahini and then mixed with some crispy brown rice cereal. I like creating two layers- one with the crunch, and one without it, to yield a really decadent caramel-y treat with texture. Then I coat that in my melted dark chocolate and finish these Salted Tahini Date Caramel Truffles with a very generous sprinkle of crispy fleur de sel. Yes, you could use kosher salt, but man, there is nothing like that crackle sensation of good salt. If you’re making these for mom, I highly recommend you splurge on good stuff.
Table of contents
Why This Recipe Works
This caramel truffle is one of my favorite easy recipes!
- They come together quickly.
- They’re packed with wholesome ingredients.
- There’s no added sugar as the dates are sweet.
- They’re vegan-friendly!
Key Ingredients
Medjool dates — buy the dates that are already pitted to save yourself time.
Rice cereal — rice ceral adds extra texture to the caramel truffles.
Chocolate — you want a good-quality chocolate to melt. Chocolate chips are great as they are uniform in size so they melt smoothly. Here are a few methods of melting chocolate.
How to Make This Recipe
Step 1: In a food processor or high power blender, puree the dates until sticky and smooth. Add the tahini and salt, and puree again until smooth.
Step 2: In one bowl, set aside 1/3 of the mixture for the filling, and in another bowl, set aside another 2/3 of the mixture. To the larger portion, add in the brown rice cereal to the caramel.
Step 3: Grab about 2 tablespoons of the brown rice caramel and a tablespoon of the pure date caramel. Pop the date caramel on top of the brown rice and roll into a ball. Place on a baking sheet lined with a silpat or parchment. Continue with the remaining balls and place in the freezer for 10 minutes.
Step 4: Meanwhile, place the chocolate in a glass bowl set over a medium-sized pot filled an inch up with water. Bring the water to a simmer and all the coconut oil. Simmer the water until the chocolate melts. Remove the balls from the freezer and toss in the chocolate until fully coated.
Step 5: Transfer the caramel truffles to the baking sheet and sprinkle generously with the fleur de sel. Refrigerate until ready to eat.
Expert Tips
Do not let any water splash into your chocolate as you are melting it as it will cause the chocolate to seize.
Plan ahead and be sure to allow enough time for refrigeration of the caramel truffles. The chocolate will be need to set in the fridge so keep that in mind as you plan.
Don’t have chocolate chips? Feel free to finely chop up a chocolate bar.
Recipe FAQs
Store leftover caramel truffles in an airtight container in the fridge for 2 weeks. You can also freeze the truffles for several months. Bring them to room temperature for a few minutes before serving.
Try coating the chocolate covered truffles with cocoa powder, fine shredded coconut, sprinkles, and crushed freeze dried berries. Check out my chocolate covered espresso beans for more ideas.
They are! Your kids will love these easy truffles.
A truffle has a core is gooey and it is almost always round. You can top them however you’d like but as long as it’s got that soft core, you’ve made a truffle!
More Recipes You Might Like
If you love chocolate like I do, here are some more chocolate desserts, like my caramel truffles, you might like!
- BEST ALMOND CHOCOLATE BARK WITH GRANOLA CRUNCH
- CHOCOLATE CUPS WITH CHIA JAM
- VEGAN BANANA PEANUT BUTTER CHOCOLATE BARS
- VEGAN TAHINI STUFFED DATES WITH SALTED CHOCOLATE
So ladies, tell me, what are your favourite ways to make truffles and your go-to toppings!
Caramel Truffles with Tahini and Dates (Vegan & No Sugar Added)
Ingredients
Filling:
- 3 cups super sticky Medjool dates pitted and diced
- 8 tsp. tahini
- Generous pinch of fleur de sel
- 6 tbsp brown rice cereal
Chocolate Coating:
- 2 x 100 gram bars of Green & Black’s Organic 70% Dark Chocolate chopped
- 4 tsp coconut oil
- Generous pinch of fleur de sel
Instructions
- In a food processor or high power blender, puree the dates until sticky and smooth. Add the tahini and salt, and puree again until smooth.
- In one bowl, set aside 1/3 of the mixture for the filling, and in another bowl, set aside another 2/3 of the mixture. To the larger portion, add in the brown rice cereal to the caramel.
- Grab about 2 tablespoons of the brown rice caramel and a tablespoon of the pure date caramel. Pop the date caramel on top of the brown rice and roll into a ball. Place on a baking sheet lined with a silpat or parchment. Continue with the remaining balls and place in the freezer for 10 minutes.
- Meanwhile, place the Green & Black’s Organic 70% Dark Chocolate in a glass bowl set over a medium-sized pot filled an inch up with water. Bring the water to a simmer and all the coconut oil. Simmer the water until the chocolate melts.
- Remove the balls from the freezer and toss in the chocolate until fully coated. Transfer to the baking sheet and sprinkle generously with the fleur de sel. Refrigerate until ready to eat.
Notes
- Do not let any water splash into your chocolate as you are melting it as it will cause the chocolate to seize.
- Plan ahead and be sure to allow enough time for refrigeration of the caramel truffles. The chocolate will be need to set in the fridge so keep that in mind as you plan.
- Don’t have chocolate chips? Feel free to finely chop up a chocolate bar.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
L says
Yum! Just made these. Only thing I found ‘hard’ was trying to coat the rice ball with the other caramel, so I just combined everything together, made small balls and continued the recipe. So simple, so fast. Thanks for a great recipe 👍🏻
Linda says
These are absolutely delicious! and so simple to make. I added a bit more tahini because, yum! And they turned out great. I’m adding these to my Christmas treats. Thank you!
Aaya says
I made these the other day and they turned out fantastic!
Lou says
These are amazing, and I thinking of giving them as family Xmas gifts. Do you know how long they would last? Would they need to be kept in the fridge all the time (eg until presented)? Thank you
Abbey Sharp says
Hey Lou, depending on how long before you present them, I would suggest freezing them and then wrapping them the day you will present them.
Natalie says
Wow Abbey, these truffles look delicious. The inside texture is amazing. I bet these taste great. I love tahini and oh boy do I love sweet dates. I must make these asap.
Abbey Sharp says
Enjoy!!
Tamara Carew says
Hi there,
I can’t wait to try these… what are your thoughts on replacing the brown rice cereal for puffed quinoa? I’m thinking of doing that instead to get that extra protein boost.
Thanks!
Abbey Sharp says
That should work! Enjoy love
Jessica Levinson says
These look so delicious! Sure would love getting these for a Mother’s Day treat!
Abbey Sharp says
Right! Chocolate never fails 🙂
Elysia | Haute & Healthy Living says
These truffles look amazing and I love how you’ve incorporated tahini!! You’ve also totally inspired me to go get my hair done on Mother’s Day! Awesome ideas!
Abbey Sharp says
yay! Treat yourself girl!
Deborah Brooks says
Dates and tahini?! Sounds delicious together
Abbey Sharp says
Super combo!
Rachel says
Yeah. These would last a whopping five minutes in my house.
YUM!
Abbey Sharp says
Haha I hear ya
Nicole @ Fitful Focus says
Annnnd now I’m drooling.
Abbey Sharp says
yay! Success 🙂
Kelly says
What a fab treat for mother’s day – or any day. I need these!
Abbey Sharp says
totally! Thanks love
Emily says
Oh my gosh my mom (and I) will love these!! I get my chocolate addiction from her 😉 hehe
Abbey Sharp says
haha yay! She’ll love these
rebecca says
OMG I need to try tahini in sweet dishes already! this looks like a great way to try it out! I also tried Green & Black’s chocolate at Blog Brulee last year and it was DELICIOUS! gotta go look for it again!
Abbey Sharp says
yes! That sounds amazing
Katie Uhran says
I LOVE this recipe! I never thought of using tahini…GENIUS and DELICIOUS! How do you eat just ONE?!?!?
Abbey Sharp says
It’s crazy good and yes SUPER HARD to have just one lol