🍫✨😋

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Ingredients:

• 1/2 cup date caramel : approximately 8 medjool dates (soaked in water for about 10 minutes) blended in a food processor with 2 Tbsp nut butter of choice (I used pecan butter but almond or peanut are also amazing), 1/2 tsp vanilla extract, 1/2 tsp Himalayan sea salt, and a splash of water to help with blending

• 3-4 Tbsp peanut butter

• 1/3 cup raw buckwheat groats (oats also work but the final product won’t be crunchy)

• 1 cup dark chocolate to coat (you can use melted store-bought chocolate or follow my homemade chocolate recipe below)

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Method:

• Stir together the date caramel, peanut butter, and buckwheat until well combined.
• Form the dough into 1 inch balls.
• Chill in the refidgerator for at least 30 minutes before coating in chocolate.

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— For the homemade dark chocolate coating, you’ll need:

• 1/3 cup coconut butter
• 2 Tbsp coconut oil
• 2 Tbs coconut sugar
• 1/2 cup cacao powder
• 1/2 tsp vanilla extract
• Pink Himalayan sea salt to taste

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Method:

• Melt the coconut butter and coconut oil in a medium saucepan over gentle heat.
• Add in the coconut sugar and let dissolve over low heat.
• Stir in the cacao powder, vanilla extract, and Himalayan sea salt to taste.

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Truffle Assembly:

• Once the chocolate is melted, remove the chilled truffle dough from the fridge.
• Gently dunk each truffle ball into the chocolate mixture until completely coated.
• Place the chocolate covered truffles onto a sheet of parchment or cooling rack until set.
• Store in the refrigerator for up to 1 week or freezer for up to 1 month.
• Dust with cacao powder and drizzle with more chocolate or fresh ground peanut butter, as desired.
• Enjoy alone or as Chocolate Truffle Nicecream!