Salted caramel peanut butter truffles - dates

Method

• If your dates aren't sticky and super moist when squeezed, soak in hot water for 15 minutes.
• Then drain thoroughly and pit.
• Otherwise, just pit and add to a food processor.
• Add 1 Tbs of melted coconut oil and mix.
• If it's not quite combining, drizzle warm water 1 tsp at a time, scraping down the sides as needed, and mix until a rough paste or ball forms.
• (If you add too much water, it will be difficult to handle them later as they won't freeze up well.)
• Add 3/4 tsp sea salt and mix once more to incorporate.
• Taste and adjust the saltiness level if desired.
• Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
• Using a melon baller or a teaspoon and your finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
• Add peanut butter and 1/2 Tbs coconut oil to a mixing bowl and microwave to melt (or heat in a small saucepan).
• Remove truffles from freezer and drizzle with warmed peanut butter.
• Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm "shell."
• Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 Tbs coconut oil.
• Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top.
• Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
• Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.
• Place back in freezer or fridge to set - about 30 minutes.
• Serve straight from the freezer or fridge.
• Let set out for 20 minutes to soften.
• Store in a freezer-safe container in the fridge or freezer to keep fresh.