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Home » Vegan » Chocolate Bourbon Caramel Truffles

Chocolate Bourbon Caramel Truffles

Last Updated November 17, 2018. Originally Posted November 26, 2012 By Kristina Sloggett 69 Comments

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Chocolate Bourbon Caramel Truffles – a rich and impressive dessert that is easy and quick to make – perfect for any party spread!

 

Chocolate Bourbon Caramel Truffles @spabettie

Chocolate Bourbon Caramel Truffles

This weekend we saw the movie Lincoln. It was fantastic, even if it was a good fifty minutes over my ideal movie time.

I am kind of a history nerd.

Back in high school AP U.S. History class, when I wasn’t eye rolling over my boyfriend saying my new hairstyle made me look like Sigourney Weaver (he meant it as a compliment – all I could see was Alien), I was soaking up every detail about historical figures like President Lincoln.

One detail I always remember – Lincoln’s supposed great sense of humor.

Chocolate Bourbon Caramel Truffles @spabettie

This movie showcases that sense of humor and storytelling, among other things. Daniel Day-Lewis was excellent (when asked in an interview how he found Lincoln’s voice, he answered with “you don’t know what he sounded like either…”).

Seems he shares that humor.

There were several times through the movie when Jason and I turned to each other and smiled with the choices in actors – Sally Field as Mary Todd, Tommy Lee Jones as Thaddeus Stevens and an awesome James Spader in a delightful political operative role.

I won’t say any more, but Spader has a great line when he first meets Lincoln, and Lincoln has a great response.

Chocolate Bourbon Caramel Truffles @spabettie

These truffles are incredibly decadent – rich chocolate and smooth date caramel with a perfect hint of bourbon. Sometime this week I will be making somewhere around eleventeen batches of these, to include with holiday gifts and cookie plates.

…and a batch for us to enjoy at the movies.

Chocolate Bourbon Caramel Truffles @spabettie #vegan #glutenfree #dairyfree #oilfree #soyfree #chocolate #truffles

 

Chocolate Bourbon Caramel Truffles

inspired by Bourbon-Caramel Truffles

dairy, soy, and gluten free, vegan

YIELD: 20 truffles

INGREDIENTS:

6 large Medjool dates, pitted
3 tablespoons bourbon
3 tablespoons water
1 tablespoon vanilla paste
5 ounces dark chocolate, chopped
unsweetened cocoa powder, for dusting

INSTRUCTIONS:

In saucepan over medium heat, combine pitted Medjool dates with bourbon. As the dates warm, continually stir with bourbon and mash into a paste, adding water by the tablespoon as needed until a smooth paste forms.

Reduce heat to low, add vanilla and chopped chocolate and stir until chocolate melts to a smooth consistency.

Let chocolate date mixture cool, transfer to covered container and refrigerate several hours to overnight.

Once cool, spoon small amounts and roll into balls, just under one inch in size. Roll through cocoa powder, return to refrigerator to cool.

Chocolate Bourbon Caramel Truffles @spabettie

History fan?

Last great movie you saw?

 

 

 

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!

 

 

 

 

spabettie

ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

 

 

 

 

 

printable Chocolate Bourbon Caramel Truffles recipe:

Yield: 20 truffles

Chocolate Bourbon Caramel Truffles

Chocolate Bourbon Caramel Truffles @spabettie

Chocolate Bourbon Caramel Truffles - a rich and impressive dessert that is easy and quick to make - perfect for any party spread!

Prep Time 5 minutes
Cook Time 7 minutes
Additional Time 1 hour
Total Time 1 hour 12 minutes

Ingredients

  • 6 large Medjool dates, pitted
  • 3 tablespoons bourbon
  • 3 tablespoons water
  • 1 tablespoon vanilla paste
  • 5 ounces dark chocolate, chopped
  • unsweetened cocoa powder, for dusting

Instructions

  1. In saucepan over medium heat, combine pitted Medjool dates with bourbon. As the dates warm, continually stir with bourbon and mash into a paste, adding water by the tablespoon as needed until a smooth paste forms.
  2. Reduce heat to low, add vanilla and chopped chocolate and stir until chocolate melts to a smooth consistency.
  3. Let chocolate date mixture cool, transfer to covered container and refrigerate several hours to overnight.
  4. Once cool, spoon small amounts and roll into balls, just under one inch in size. Roll through cocoa powder, return to refrigerator to cool.

Nutrition Information:

Yield:

10

Serving Size:

2 truffles

Amount Per Serving: Calories: 80
© Kristina Sloggett
Cuisine: American / Category: Dessert

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

 

 

 

 

 

 

 

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Filed Under: Cooking Light, Dessert, Gluten Free, holiday, recipes, Vegan

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Comments

  1. Michelle | A Dish of Daily Life says

    December 8, 2015 at 6:44 pm

    Truffles are on my to-do list this year…I’ve never made them before! These sound amazing!

    Reply
  2. allie @ Through Her Looking Glass says

    October 21, 2015 at 6:16 pm

    Delicious!!!! I would love a stash of these in my pantry for my sweet tooth.

    Reply
  3. Terri Cole says

    December 15, 2013 at 3:40 pm

    I have a big tub of the smaller Deglet noor dates. If I sub them for the Medjool, how many do I use? Approximately double the amount? Thanks in advance!

    Reply
  4. Dani says

    November 27, 2013 at 7:58 am

    Hi
    I am planning on trying these today. I want to use cacao powder instead of cocoa and a cacao bar instead of dark chocolate. Do you think it will turn out as good being the less processed form of chocolate?
    Thanks

    Reply
    • Kristina Sloggett says

      November 27, 2013 at 7:20 pm

      hi Dani, SORRY I am just seeing this now – I have not made these with cacao, so I am unsure how the result will taste; it may require a few more dates for sweetener is my only thought, I would probably try it! please let me know if you do?

      Reply
    • marlyse says

      November 27, 2013 at 7:28 pm

      I have used raw cacao & processed cocoa interchangeably & have not noticed any difference in sweetness. If anything, it seems the raw cacao is less bitter.

      Reply
  5. Mandy says

    November 17, 2013 at 6:09 pm

    I made these yesterday. They. were. AWESOME. I did make a couple of changes. I didn’t have vanilla paste so I used extract. I also didn’t have bourbon, so I used imitation brandy flavoring. They turned out absolutely amazing and were surprisingly easy to make. I’m going to make several batches for Thanksgiving and try a few variations, like rolling them in powdered sugar or cinnamon sugar or using different flavorings. Thanks for a great recipe!

    Reply
    • Kristina Sloggett says

      November 17, 2013 at 9:59 pm

      you are so welcome Mandy, glad you enjoyed! happy holidays!

      Reply
      • Mandy says

        November 24, 2013 at 6:14 pm

        Made two more batches tonight – almond and rum. I also have orange, peppermint, and brandy too, so I’ll make three more batches before Thanksgiving. I tried the powdered sugar and cinnamon sugar and I definitely like powdered sugar the best. But they’re all great. This recipe is so adaptable and tasty!

      • Kristina Sloggett says

        November 25, 2013 at 5:34 pm

        look at you go!! so happy you are loving these, and you sure are getting creative – all of those variations sound SO GOOD!

        cheers – happy Thanksgiving!

  6. marlyse says

    November 8, 2013 at 3:32 pm

    What is vanilla paste?? The recipe looks & sounds delicious. I would like to make them.

    Reply
    • Kristina Sloggett says

      November 10, 2013 at 2:06 pm

      hi Marlyse – vanilla paste is a thicker form of vanilla – if you cannot find it you can substitute the same amount of vanilla extract. enjoy!

      Reply
      • marlyse says

        November 10, 2013 at 2:20 pm

        Thank you Kristina. Appreciate that.

  7. Kimberly from The Hungry Goddess says

    February 1, 2013 at 9:40 pm

    I love bourbon – add chocolate and caramel and I am an addict! THANK YOU!

    Reply
    • Kristina Sloggett says

      February 2, 2013 at 1:37 pm

      I know… these are a favorite around here… I make a big batch and keep them in the freezer. they defrost very quickly!

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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