Salted Caramel Chocolate Truffles
by Master Live Food Chef Rachel Carr
For the Caramel Filling:
40 soft medjool dates
For the Chocolate Coating:
16 oz vegan dark baking chocolate
2 Tablespoons coarse sea salt (I used Maldon sea salt flakes)
Prepare a pan (I used a mini bread pan maybe 3”x 6” ) by lining it in plastic inside completely (make sure the plastic wrap comes up over the sides!)
Place all caramel ingredients into your food processor blending until completely smooth. Depending on the size of your food processor, you will probably need to process this recipe in 2 batches.
When the mixture is smooth, press it down into the pan evenly and place it in the freezer for about 2 hours. There might be some liquid pooling around the top of the caramel-this is a mixture of coconut oil and maple syrup. Turn the pan upside down and drain out the excess liquid so it doesn’t pool up to much when you chill the caramel. Make sure you put your hand over the caramel so it doesn’t fall out of the pan!
Place the vegan baking chocolate in a double boiler and melt. If you don’t have a double boiler, you can take a medium saucepan and fill it with water and bring to a boil. Then take a smaller saucepan and place it in the hot water and melt the chocolate in the smaller pan.
Make sure you whisk the chocolate as it melts!
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