Raw Fudgey Truffles with Caramel Filling
Caramel Filling
  • 15 pitted dates, soaked for a few minutes and drained
  • pinch of pink sea salt
  • ½ heaping tbs mesquite powder
  • 1 tbs melted coconut oil
  • 1 tbs peanut butter / almond butter
Chocolate Fudge
  1. To make the caramel filling, blend all ingredients until smooth. You may need to scrape down the sides of your blender/food processor with a spatula multiple times to ensure everything is fully blended. Set aside while you made the chocolate.
  2. Add all chocolate fudge ingredients into a bowl and mix until fully combined. Get out a baking sheet and place a piece of parchment paper on top. Dollop around ½ tbs of the chocolate mixture on the sheet and add about a tsp of caramel filling on top of that. Then cover with another ½ tbs of chocolate. Repeat! Add a whole almond on top if you wish. Place in the fridge or freezer for around 30 minutes to allow the chocolates to firm up a bit.
  3. Store in an airtight container and eat within 3-5 days.
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/raw-fudge-truffles-caramel-filling/