These vegan peanut butter cacao crunch date caramel truffles are everything. That cold chocolate shell crackles and gives way to a fudge-like peanut butter layer. Then, the peanut butter layer sinks into a dense, peanut butter caramel that pops with a cacao nib crunch.

These treats are intensely satisfying and naturally sweetened with dates, making them the perfect healthier alternative to more traditionally wrought candy bars.

Instead of Never Have I Ever, let’s play a game of Have You Ever?

First round…

Have you ever tried Minimalist Baker’s recipe for 5-Ingredient Salted Caramel Peanut Butter Truffles?

If your hand if raised, then you’re already feelin’ my vibe. If your hand is not raised, I suggest you whip up a batch of those before proceeding so that you can taste that bliss.

After making them 5+ times (easily), I started tinkering with the recipe, and this particular variation came to be.

These remixed truffles have salted peanut butter cacao crunch date caramel centers. Trust me when I say that sounds way more complicated than it actually is.

To make it, you’ll add pitted medjool dates to a food processor and process until fairly smooth. Then, you’ll add in a couple dollops of peanut butter, a splash of vanilla, and a hearty pinch of sea salt. Process until thick and caramel-like…

Add in cacao nibs and pulse to incorporate…

Place the entire food process bowl in the freezer to set the caramel to a scoopable texture. Then, scoop out heaping tablespoons of the caramel, roll into balls, indent the tops with your thumb, and reshape like so…

The truffles above may look a little strange, but their goofy indentations have grand peanut butter plans.

You’ll make a quick peanut butter “magic” layer (magic because it sets quickly and tastes pretty amazing too) by melting together peanut butter, a dab of coconut oil, and pure maple syrup until smooth and glossy. Then, drizzle generous teaspoons of it into those goofy, volcano-like indentations in the date caramel.

After a quick set in the freezer (the peanut butter layer sets quickly thanks to the coconut oil), you’ll scoop heaps of melted chocolate over the peanut butter layer before chilling in the freezer one more time.

Then, it’s time to sink your teeth in. The cold chocolate crackles and gives way to a fudge-like peanut butter layer. Then, the peanut butter layer sinks into a dense, peanut butter caramel that pops with a cacao nib crunch.

I cannot get enough of these at the moment, and quite content with that fact. Just in time for Halloween. ♥