Peanut Butter Caramel Fudge Truffles

Satisfy that 3 pm sweet craving with these delicious treats. They’re so tasty and a great option to make in advance and take to work or on a picnic. Keep them refrigerated if the weather is warm.


1 1/2 tsp vanilla extract

2 tbsp peanut butter


1 cup The Wholefood Pantry Dark Chocolate Buttons

10 The Wholefood Pantry Deglet Noir Dates, soaked for 10 minutes

1/2 tsp The Wholefood Pantry Himalayan Crystal Salt

1 tbsp The Wholefood Pantry Coconut Oil

1 tbsp The Wholefood Pantry Maple Syrup

1. Place dates, vanilla, salt, coconut oil, peanut butter and maple syrup into a food processor, blitz until blended and creamy. Roll into balls, placing a skewer through the middle of the ball and store in the freezer for 30 mins to firm up

2. Melt chocolate buttons over a double boiler (bowl placed over a saucepan of boiling water), allow to cool for a few minutes then coat the truffles in the chocolate, return back to the freezer, resting the skewer ends over a bowl or container to allow the chocolate to drip, and to keep the round shape of the truffles.

3. Remove from freezer and drizzle again with the chocolate to create another layer, then return back to the freezer.

4. To serve, remove the truffles from the freezer and allow them to soften for 5 minutes. Remove the skewers and serve or place in the fridge until required.


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


Organic Cold Pressed Coconut Oil

Organic Cold Pressed Coconut Oil