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
- 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.