Caramel Apple Truffles (Paleo, Vegan) (Edit recipe)

These caramel apple truffles have a creamy apple and date filling that's coated in dark chocolate. They're paleo, vegan, gluten free and dairy free.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	180
Fat:	13 g
Carbohydrates:	14 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	36 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by bakeitpaleo

Serves: 12

Ingredients

1 cup Medjool Dates, (165g pitted)
1 cup Dried Apples, (freeze dried or dried apple chips)
0.25 cup Coconut Cream
0.25 cup Almond Butter
1 tsp Primal Palate Apple Pie Spice
0.125 tsp Salt
1 cup Pascha 85% Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Remove pits from dates and soak in hot water for 5 minutes.
Place dried apples in food processor and blend to a coarse mixture.
Drain the water from the soaked dates and add dates to food processor, along with the coconut cream, almond butter, apple pie spice and salt. Blend until well combined, stopping to scrape the sides as needed.
Grab a small cookie scoop (about 1 tablespoon in size) and scoop the mixture onto a parchment lined baking sheet or plate. Place in the freezer and freeze for at least 2 hours.
Once the fillings are frozen, melt the dark chocolate.
Grab the fillings from the freezer and dip, one at a time, into the dark chocolate, coating completely. If you want the fillings to be circular, then roll them into balls before dipping (after freezing).
Drizzle any remaining chocolate over the truffles and top with a pinch of apple pie spice.
Store leftovers in the fridge or freezer.