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

Joan Donogh
Faux caramel balls coated in chocolate.
Prep Time 1 hour
Total Time 1 hour
Course Dessert


  • 2 cups raw cashews
  • 300 grams pitted dates
  • 1/2 cup melted butter
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt or more to taste
  • 1 cup chocolate chips
  • 2 tablespoons butter


  • Soak cashews in hot (not boiling) water for 2 hours. Drain and rinse well.
  • Place cashews, dates, butter and lemon juice in food processor bowl and process until smooth. (This can take a few minutes).
  • Sprinkle sea salt over and process briefly to combine it into the mixture.
  • Place mixture in the freezer until it is firm enough to roll into balls.
  • 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.
  • Melt chocolate chips and butter together in microwave, on medium power. Add more butter if required to get a fairly thin chocolate.
  • 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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