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Salted Caramel Chocolate Truffles

Serves: 10

Pana Organic vegan truffles recipe has the taste of sweet meets salty, indulgent meets irresistible, truffles meet tastebuds. These little bliss balls are the perfect guilt-free treat, why stop at one?


  • 1½ cups Medjool dates
  • ¾ cup almonds
  • ¼ cup hemp seeds
  • ¼ cup desiccated coconut divided
  • 3 tbsp Pana Organic 100% Cacao Powder
  • ¼ tsp Tasman Sea Salt Flakes
  • 1 1/2 blocks of Pana Organic Salted Caramel 80g bar


  1. Blend the Medjool dates in a food processor until you achieve a sticky paste. Set aside.
  2. Add the almond and hemp seeds to a food processor and process them into a fine meal.
  3. Add in the date paste, half the desiccated coconut, cacao powder and sea salt, and process until the mixture morphs into a dough.
  4. Using wet hands roll dough into approximately 10 balls. If you want to be precise, you can weigh your dough portions. Place in the fridge to set.
  5. To make the chocolate coating, melt the chocolate in a heatproof bowl over a saucepan of simmering water stirring continuously. Ensure the bowl doesn’t touch the water.
  6. Remove from heat and whisk until silky. Let sit for 5 minutes. Remove balls from the fridge, and using a fork, dip each one into the chocolate. Place on a wire rack to set.
  7. If you can wait, truffles are best placed in the fridge for 1-2 hours. Then you can devour them all!

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