Vegan caramel has taken the world by storm, and the spotlight is on our very own beloved date fruit. The most common version is that as a sauce over a sundae ice cream. I however took up a suggestion from a dear reader and made these caramel date truffles.
It's really beyond easy: boil to a puree the dates, cream, and a pat of butter, let cool enough to firm up, form into balls and coat in chocolate. The recipe below yields a modest quantity, which can be easily doubled.
1 cup pitted dates
¼ cup cream
¼ cup butter
¼ - ½ tsp. salt
150g milk chocolate
In a pot over medium-high heat, stir together and mash the dates, cream, butter, and salt.
Once thickened, blend in a food processor to render smooth. Freeze for 30 mins to 1 hour to firm up.
Roll teaspoons of the date mixture into balls. Place in the freezer to stay firm.
Melt the chocolate and roll the frozen date balls to cover. Set on a wax sheet in the refrigerator to set the chocolate. Can be served chilled but are amazing at room temperature.
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