Salted Caramel Balls

These are by far the tastiest thing I have ever made. And they’re vegan. It’s mad.

They combine peanut butter, a sea-salted date caramel & dark chocolate to make little balls of pure bliss.

You need just 4 ingredients.

They’re 100% vegan. 100% gluten-free. Natural ingredients.


Makes 10 balls

  • 450g medjool dates
  • 1 tsp sea salt
  • 50g / 10 teaspoons of peanut butter (I like chunky for texture)
  • 250g dark chocolate (I use 85% cocoa) – if you want to add a little citrus twist, try using dark chocolate bars with ginger & orange


Making the caramel

If your dates need pitting, pit them (I forgot once and my poor boyfriend nearly lost a tooth…)

Soak your dates in boiling water for 15 minutes

Drain the dates and then pop them into a food processor along with the sea salt

Process until they become a creamy, caramel-like paste

Next, using a teaspoon, spoon the paste onto a baking tray with either a non-stick baking mat or greaseproof paper. Make 10 ball-shaped dollops on the tray.

Now pop into the freezer for 1 hour

Take your tray out of the freezer and shape into balls.

Next, with your peanut butter at the ready (you can microwave it for a few seconds if it’s a little hard), add a teaspoon of peanut butter to the top of each ball and spread it a little.

Pop the tray back into the freezer for another hour

Adding the chocolate

Break your chocolate up into small pieces and place into a heatproof bowl

Using a bain-marie (a heatproof bowl over a saucepan of boiling water), gently melt the chocolate over low heat, stirring with a spoon to avoid lumps

When fully melted, remove from the heat and allow to cool for 1 minute

Take the balls out of the fridge/freezer. If they’ve been in the freezer, they should be solid enough to dip into the chocolate (use a wooden stirrer to do this).

You can also use the good old fashioned drip method. Take a tablespoon and when the chocolate is cooled down a little, begin to pour chocolate over the top of the balls. Do this for each of the balls, when the first layer has hardened, you can add another layer, to give a real crunch when you bite in.

Finally, grind a little more sea salt over the tops to finish & pop into the fridge to harden for about 1 hour.

These will keep for up to 5 days in an airtight container in the fridge!

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