Salted Caramel Truffles

Need ideas for this year's Valentine's Day without breaking your New Year's resolutions or Sugar Free February? Then try this Salted Caramel & Chocolate Truffle recipe. Like all our products, these sweets are free from refined sugar, gluten and dairy. They’re so delicious, you won’t believe they’re raw and entirely plant based!

Raw Salted Caramel Truffles by Dr Gaye


  • Salted caramel
    • 1 cup soft dates (approx. 15 small or 8 large)
    • 2 tablespoons raw almond butter or tahini
    • Pinch of sea salt
    • 1 tsp vanilla extract
    • 4 tbsp of mylk
  • 55g or 1/4 cup coconut oil
  • 40g or 1/3 cup raw cacao powder


  1. To make the salted caramel, put all ingredients into blender and liquidise until it looks like a soft caramel. Add as much mylk as needed to create a creamy, caramel-like texture.
  2. Boil a pot of water and place a heat-proof bowl on top of it to create a double boiler. Add the coconut oil to the bowl and let it slowly melt from the heat.
  3. Once melted, whisk in the raw cacao powder and the salted caramel until it creates a smooth, thick ganache. Place the bowl in the fridge to set for at least an hour. Placing it in the freezer will help it set faster, if you’re in a hurry. 
  4. When the ganache is set, it should be firm but malleable. Roll about 1 tsp of the mixture into a ball (the coconut oil will melt in your hands very easily so it can get a bit messy!) then dip it into the coating of your choice. Move it around and press the coating onto the truffle until it's fully covered.
  5. Place onto a baking sheet with greaseproof paper and when you've made all the truffles, let them set in the fridge for about 30 minutes to firm up before eating.
  6. These truffles will keep in the fridge for up to 5 days (yeah right!). Enjoy!

Raw Salted Caramel Truffles by Dr Gaye

Decoration Options

We used:

  • Dr Gaye Super-Spoonful - for some crunch and texture
  • Dr Gaye Super-Golden - for a spicy kick
  • Raw cacao powder - keeping it simple
  • Slivers of date and a sprinkle of beetroot powder – pink for Valentine's Day
  • Hulled hemp for an earthy contrast to the sweet chocolate

Experiment with what you love. Top tip: if you use desiccated coconut you can colour that using a number of foods, such as turmeric to make it yellow, or raw cacao to make it brown. Play and have fun!

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