Salted Carmel PB Truffles

chocolateTruffles (makes about 20 truffles )

1lb (1 ½ c.) medjool dates
2.5 Tbs coconut oil, divided
¾ tsp sea salt
½ c natural peanut butter
1 cup vegan chocolate chips

(If dates aren’t sticky and moist, soak them in water for about 10 minutes to soften, then drain)
Place dates and 1 Tbs melted coconut oil into food processer, mix well. Scrape down sides several times until mixture forms into a thick ball, add sea salt and mix once more.

-Freeze 20 minutes, using a melon scoop, form into bite-size balls, place on parchment paper and freeze again for 20-30 minutes

-melt chocolate with 1 Tbs coconut oil, immerse balls into chocolate dip, freeze again
-melt Peanut Butter with ½ Tbs coconut oil, drizzle peanut butter on truffles and sprinkle a bit of sea salt on top.

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