Salted Caramel Peanut Butter Truffles

Soften the medjool dates (1 pound) by soaking in warm water for 10-15 minutes if not already moist. Drain thoroughly, pit, and add to a food processor.

Blend/pulse the dates until a loose dough or ball forms. If needed, add water (0.25 tsp) at a time, scraping down the sides, until a rough paste forms. Avoid too much water to ensure proper freezing.

Add sea salt (0.5 tsp) to the date mixture and blend to incorporate. Adjust saltiness to taste.

Scoop small balls of the mixture using a melon baller or tablespoon, roll them, and place on a parchment-lined baking sheet. Freeze for minutes (20) to set. Start 20m timer

Drizzle natural salted peanut butter (0.25 cup) over the date balls until coated. If too firm, melt the peanut butter with coconut oil (0.5 tbsp) in a small bowl. Freeze again for minutes (15) until the peanut butter forms a semi-firm shell. Start 15m timer

Melt cup dairy-free bittersweet or dark chocolate (1 heaping) with melted coconut oil (1 tbsp) over a double boiler or in the microwave in 30-second intervals. Start 3m timer

Remove truffles from the freezer. Using a fork, dip each truffle into the melted chocolate, shaking off excess. Alternatively, drizzle chocolate over the tops. Sprinkle with additional [sea salt] if desired. Place back on the parchment-lined baking sheet. Start 30m timer

Freeze or refrigerate for at least minutes (30) to set. For softer truffles, let them come to room temperature before serving. Store leftovers in an airtight container in the fridge or freezer. Start 30m timer