Salted Caramel Truffle Sundae

My healthy take on a decadent treat. Hope you enjoy this one as much as I do! xx

For the truffles, you’ll need:

• 1 cup of cashews, soaked for 1 hour

• 7-8 soft medjool dates, pitted

• 2 Tbsp maple syrup

• 1/4 cup creamy almond or peanut butter

• 1 tsp vanilla extract

• 1 tsp sea salt, or more to taste

• 1 1/2 cups dark chocolate chunks

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DIRECTIONS:

• Blend the cashews, dates, maple syrup, almond/peanut butter, vanilla, and salt in a high speed blender until smooth.

• Add water in 1 Tbsp increments as necessary. Caramel should be soft but able to hold shape. Refrigerate for 1 hour.

• Melt the dark chocolate in a double boiler, stirring occasionally. Remove from heat once melted.

• Roll the caramel mixture into 1 inch truffles & coat in melted chocolate.

• Set the truffles on parchment paper for an hour before serving. Refrigerate 1-2 weeks.

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For the sundae, you’ll need:

• 3 frozen bananas

• 1 ripe banana

• 1/3 cup creamy almond or peanut butter

• 1 tsp vanilla extract

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DIRECTIONS:

• Blend all ingredients in a high speed blender until it reaches a smooth soft-serve consistency.

• Top nice cream with peanut butter and salted caramel truffles. (Serves 2)
• Enjoy! 😋🍦🍫