Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, salted caramel peanut butter truffles. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Salted caramel peanut butter truffles is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Salted caramel peanut butter truffles is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have salted caramel peanut butter truffles using 5 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Salted caramel peanut butter truffles:

1. Make ready Medjool dates, pitted
2. Prepare melted coconut oil, divided
3. Get salt
4. Prepare smooth peanut butter
5. Take dark chocolate chips

Instructions to make Salted caramel peanut butter truffles:

1. If your dates aren't sticky and super moist when squeezed, soak in hot water for 15 minutes. Then drain thoroughly and pit. Otherwise, just pit and add to a food processor.
2. Add 1 Tbs of melted coconut oil and mix. If it's not quite combining, drizzle warm water 1 tsp at a time, scraping down the sides as needed, and mix until a rough paste or ball forms. (If you add too much water, it will be difficult to handle them later as they won't freeze up well.)
3. Add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust the saltiness level if desired.
4. Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
5. Using a melon baller or a teaspoon and your finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
6. Add peanut butter and 1/2 Tbs coconut oil to a mixing bowl and microwave to melt (or heat in a small saucepan).
7. Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm "shell."
8. Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 Tbs coconut oil.
9. Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
10. Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
11. Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh.

So that is going to wrap this up for this special food salted caramel peanut butter truffles recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!