Dairy-Free Caramel Chocolate Truffles. Just as delicious as the real deal without any dairy, butter or sugar and perfect for the holiday season.
Breakout the cookie sheets, parchment paper and let the flour fly.
Or should we say – Gluten-Free flour. With so many food allergens it’s hard to know what to make so that everyone can enjoy your confections this holiday season.
When it comes to holiday baking it’s best to stick to the classic and most-loved recipes. It’s easier than you might think to convert them into allergen-friendly ingredients that reproduce even the most decadent of holiday treats.
These Dairy-Free Caramel Chocolate Truffles are just as rich and gooey as traditional chocolate truffles. They’re naturally sweet from the dates, so there is no added sugar. Once it’s dusted with cocoa you’d never guess they weren’t the real deal.
The trick to the smooth, caramel center is processing the dates with hot water until they form a paste before adding other ingredients.
Wrap them up for a hostess gift with some parchment or serve on your holiday tray of goodies.
Dairy-Free Caramel Chocolate Truffles
- 3/4 Cup Wheat-Free, Gluten-Free Rolled Oats
- 1/2 Cup Almond Meal
- 10-12 Medjool Dates
- 1/4 Cup Boiling Water
- 3 tbs unsweetened Cocoa Powder
- 2-3 tbs unsweetened Cocoa Powder for dusting
- Food Processor
- In a small bowl pour the boiling water over the Medjool Dates. Allow to soak while preparing the other ingredients.
- In a food processor add the Rolled Oats and Almond Meal. Grind until a fine powder. Empty into a small bowl.
- Add the Medjool Dates and the water to the food processor. Process for one minute intervals, stopping to scrape down the sides until a smooth paste forms.
- Add the Oat and Almond powder back to the food processor, along with the three tablespoons of Cocoa. Process all ingredients together until a soft dough begins to form.
- Using about a tablespoon of the dough at a time, roll it into a ball. Repeat until all remaining dough is gone.
- Toss the balls in two to three tablespoons cocoa powder in a shallow bowl until fully covered.
Store in fridge for about a week. Bring to room temperature before serving.