Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, salted caramel peanut butter truffles. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Optional: Sprinkle a small amount of sea salt on the truffles before freezing them for the final time. Variations: The next time I made these I put them in disposable cupcake cases, which was easier and. Pretzel Peanut Caramel Peanut Butter Cookie Dough Chocolate Truffles (with vegan and gluten free options) by Averie Cooks.

Salted caramel peanut butter truffles is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Salted caramel peanut butter truffles is something which I’ve loved my entire life.

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

The ingredients needed to make Salted caramel peanut butter truffles:

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

Make these Salted Peanut Butter Truffles for a quick and easy treat that is naturally sweetened with honey. Easy to make and delicious to eat! So, this has been A Week, huh? Chocolate-Dipped Peanut Butter Sandwich Cookies with Salted Caramel Filling.

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.

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