Raw Fudgey Truffles with Mesquite Caramel Filling

I haven’t made any raw recipes aka raw desserts (!!) for a long time. I had purchased some maca and mesquite powder a few months ago and hadn’t really dove into them, so I chose mesquite and made what are probably some of the yummiest raw chocolates I have made yet! Not to say I am a master of raw chocolate by any means, but these are super tasty and the caramel filling is stellar. 😀

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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.



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