Salted Caramel:

• 90g Medjool dates, pitted
• 90ml Unsweetened Almond Breeze Almond Milk
• 3½ tbsps. almond butter
• 1 tsp. vanilla extract
• Pinch of salt

Chocolate shell:

• 130g 70%+ vegan dark chocolate
• 1 tsp. coconut oil

Set a 15-hole silicone mould for chocolate to one-side (silicone ice cube moulds are great for this).

To make the salted caramel:

1. Finely chop the pitted dates and use the side of a wide knife to press the date pieces into a paste.
2. Add the date paste to a saucepan, pour over the Unsweetened Almond Breeze®, spoon in the almond butter, vanilla extract and a pinch of salt. Warm over a medium heat for 6-8 minutes, stirring continuously, until the Unsweetened Almond Breeze® combines with the date paste and turns into a gooey caramel.
3. Spoon the caramel into a bowl and place in the fridge to chill.

To make the chocolate shell:

1. Break the chocolate pieces into a bain marie and add the coconut oil.
2. Melt the chocolate over a low heat until completely melted. Then stir.

To make the balls:

1. Add a level teaspoon of melted chocolate into each of the 15 moulds. Then pick up the mould and gently tilt it around allowing the chocolate to run until it covers all of the inside of the moulds. Use the back of a teaspoon to carefully coat any areas that have been missed.
2. Refrigerate the chocolate shell for 10-15 minutes or until the chocolate has set.
3. Then fill each mould with a teaspoon of salted caramel, about ¾ full, leaving a gap at the top for the chocolate base.
4. Place back in the fridge for 20 minutes to allow the centre to chill.
5. Remove the chocolates from the fridge and use a teaspoon to pour more melted chocolate over each mould making sure the caramel filling is completely covered.
6. Return to the fridge to set for 20 minutes.
7. Once the chocolate has hardened remove from the fridge and turn out the chocolates onto a plate and enjoy!
8. These salted caramel almond butter truffles store in the fridge for 1 week.