Dark Chocolate Date "Caramel" Truffles

Directions

If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.

Blend/pulse your dates until they form a loose "dough."

Drizzle in a tiny bit of warm water if dates not quite combining - 1 tsp at a time - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.

Using a small melon baller or a tablespoon and finger, scoop out small balls and roll/form them into balls and place on a parchment-lined baking sheet. Add 1 tsp sunflower butter and 1/2 tsp jam on top and freeze for 20 minutes to set.

Warm the coconut oil, cacao and honey in saucepan over very low heat.

Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet. Alternatively, you could place the truffles on a fork and drizzle the tops with chocolate. Freeze to set again, then dip the bottoms in chocolate and place on parchment to cool. This achieves less of a"shell" and more of a drizzled effect.

Top truffles with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.

Place back in freezer or fridge to set - about 30 minutes. Set out from the freezer or fridge to serve. For softer truffles, let come to room temperature.

Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.