Chocolaty Tangy 4-Ingredient Caramel Truffles (Vegan, Gluten-Free)

I haven’t posted a dessert recipe in a long time, and the reason for that is that life has been quite hectic here over the last few weeks!

I like to indulge in something richly sweet and satisfying I have prepared myself, usually on a Sunday, but still I prefer not to spend too much time on it (except in some rare cases when I can afford the extra hour or two in the kitchen).

I also used to prefer vanilla and lemony tastes, which I still love, but now a chocolate wave has hit me, and I believe you guys will also agree that even if our tastes wander from flavor to flavor, at some point we always come back to chocolate!

These 4 Ingredient Chocolate Caramel Truffles Will Fill Your Senses With All The Chocolaty Delight You Need!

Be prepared to indulge. Although, it may be hard to stop!

This Recipe is :

Gluten-free Grain Free Nut Free Vegan Wheat Free




  • 2 cups medjool dates (soft and gooey)
  • 2 tablespoons sunflower seed butter (or any nut butter)
  • sea salt, to taste (for sprinkling; optional)
  • 1 cup vegan chocolate chips


  1. If your medjool dates are not soft, soak them in warm water for 15 minutes and drain.
  2. Blend the dates in a food processor or high-speed blender, pulsing until it turns into a caramel-like mixture.
  3. Add the sunflower seed butter and pulse until well combined.
  4. On a piece of parchment paper, scoop out the “date caramel” truffles with a tablespoon. You will have between 10-12 truffle balls. Sprinkle each truffle with a bit of sea salt (optional).
  5. Place in the freezer for 30-45 minutes to set.
  6. Meanwhile, melt the vegan chocolate chips.
  7. Once the truffles are set, remove from the freezer and drench them in melted chocolate with a spoon. Freeze again for 5 minutes and allow the chocolate to set.
  8. Enjoy!!