I made these salted caramel balls for my family over Christmas and they went down a real treat. I think we can all agree that salted caramel anything is delicious right!?
The chocolate coating is optional or else you could just roll them in coconut, which I have also tried and both ways taste amazing. A trick I found when coating the balls in chocolate, is to make sure the balls are frozen. When they are frozen the chocolate will set fast and won't have much of a chance to drip off. Same idea with the chocolate, make sure it is not super melted and you may even find leaving it in the fridge for 10 minutes before hand will help it to thicken up a bit.
A lot of people often ask me if they can substitute the almond butter for peanut butter. Yes you totally can, the recipe will still work out the same. However, I find the peanut butter overpowers the flavour and they don't taste very caramelly....more like peanut butter balls. I would say almond butter or cashew butter would be the best to use for this recipe.
You guys probably know this by now that with all of my raw treats I prefer using Blue Coconut coconut oil, which I just buy from Pak'nSave. It is unscented and doesn't affect the taste 😊. However, if you love the taste then your in luck because they also have a Wild Virgin coconut oil which holds the true fragrance and taste of coconut oil.
Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community.
Salted Caramel Raw Balls
- 2 cups dates (soaked in boiling water and drained)
- 2 Tbsp Blue Coconut coconut oil
- 3/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/2 cup almond butter
- 4 Tbsp coconut flour
- 1/4 cup almond butter
- 1/4 cup Blue Coconut coconut oil (softened but not melted)
- 2 Tbsp raw cacao powder
- 1 Tbsp maple syrup (or other preferred sweetener)
- In a food processor or high powered blender, blend together the dates, coconut oil, sea salt, vanilla and almond butter.
- Tip the date caramel mixture into a bowl and mix in the coconut flour.
- Roll the mixture into balls and place in the freezer for at least an hour.
- To make the chocolate, mix all ingredients together and set aside.
- Coat each ball in the chocolate and then chill again in the freezer for at least another hour. I enjoyed these balls best when they were completely frozen. Ideally leave them in the freezer overnight before eating.
Makes 16 balls