Salted Caramel Balls

These yummy balls feature a healthy faux “salted caramel” filling inspired by this recipe. I never would have thought to combine cashews and dates to achieve a caramel-like taste and texture. I also appreciate the idea of measuring dates by weight, as it is very difficult to measure them accurately in a measuring cup. I used butter instead of the coconut oil called for in the original recipe, as I thought it would give a more caramelly flavor (and yes they are impossibly delicious!).

Salted Caramel Balls
Prep time
Total time
Faux caramel balls coated in chocolate.
Recipe type: Dessert
Serves: about 40 balls
  • 2 cups raw cashews
  • 300 grams pitted dates
  • ½ cup melted butter
  • 2 tablespoons lemon juice
  • ½ teaspoon sea salt (or more to taste)
  • 1 cup chocolate chips
  • 2 tablespoons butter
  1. Soak cashews in hot (not boiling) water for 2 hours. Drain and rinse well.
  2. Place cashews, dates, butter and lemon juice in food processor bowl and process until smooth. (This can take a few minutes).
  3. Sprinkle sea salt over and process briefly to combine it into the mixture.
  4. Place mixture in the freezer until it is firm enough to roll into balls.
  5. Take small spoonfuls of filling and form into balls. (I use a small cookie scoop to portion out the filling.) Place on a parchment lined baking sheet. Place the baking sheet in the freezer until the balls are very firm.
  6. Melt chocolate chips and butter together in microwave, on medium power. Add more butter if required to get a fairly thin chocolate.
  7. Place a chilled ball on a fork and dip it in the chocolate. Shake gently to remove excess chocolate. Use a second fork to push the ball off onto a parchment lined baking sheet. Place in the refrigerator until the chocolate is hardened, then store in a covered container in the fridge.


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