Rose Caramel Filled Chocolate Truffles (vegan, paleo, & refined sugar-free)Skip to Recipe
These vegan truffles are made with high-quality chocolate and infused with delicate rose petals. Perfect for special occasions or simply as a decadent indulgence. The soft date caramel filling adds a rich and satisfying texture, making every bite a moment of pure bliss.
If you are a chocolate lover looking for a unique and luxurious treat to satisfy your sweet tooth, look no further than these delicious Rose Caramel Filled Chocolate Vegan Truffles and indulge in decadence! These caramel truffles will change your life, open your heart, and show your love.
Vegan Truffles Ingredients
Rose Caramel Filling
Date caramel is vegan because it is made with dates instead of butter and cream like traditional caramel. Date caramel does not contain animal-based products, making it a vegan-friendly option for those who avoid animal-based ingredients.
Additionally, date caramel is often made with natural sweeteners like maple syrup or coconut sugar, which are also vegan.
Maca root in powdered form is a vegan supplement that adds a natural source of B vitamins, as well as fiber and proteins. In this vegan truffle recipe, maca powder helps the caramel take shape!
Rose petals powder makes for a beautiful and heart-opening floral taste to infuse this truffle with, perfect for the loves in your life.
To make the chocolate for these caramel truffles, I like to use Pascha Chocolate as they are high-quality, fair trade, and ethically sourced.
Monkfruit extract drops are a liquid plant-based sweetener, that works really well with unsweetened chocolate for this vegan truffle shell.
How to make Rose Date Caramel Filled Chocolate Vegan Truffles
To make these chocolate rose vegan truffles, start by melting the chocolate in a heat-proof bowl over a pot of simmering water as a makeshift double boiler.
Once the chocolate fully melts, add in the sweetener, and stir well. Add the chocolate to the silicone molds of your choice and place them into the freezer while you make your date caramel.
Next, make the date caramel filling by placing the dates, coconut oil, maple syrup, and lemon juice in a food processor. Fully blend the mixture until it is thick and smooth, and turns a golden brown color.
Take the silicone mold out of the freezer to fill the date caramel into each chocolate mold.
Finally, top off the caramels with more melted chocolate if you wish. Place in the fridge or freezer to set and then enjoy these delicious rose chocolate caramel-filled vegan truffles!
Trust us, once you try these Rose Caramel Filled Chocolate Truffles, you won’t be able to resist going back for more.
How to Enjoy and Store Rose Caramel Truffles
These rose chocolate truffles are wonderful for sharing with loved ones, including yourself! They make a wonderful Valentine’s Day treat, but are amazing anytime you need a little bit of chocolate indulgence.
Not only do these truffles taste amazing, but they also make for an impressive presentation. Place them in a decorative box or wrap them up as a thoughtful gift for friends and family.
I like to enjoy these at the end of the day, either with my partner or when I’m having an evening to myself. With the heart-opening qualities of rose and the calming feeling of chocolate, there is no better way to set aside some time for a true treat for your body and mind!
Store these tasty vegan truffles in the freezer where they will keep for one to three months, although I’m doubtful they’ll last that long since they are so delicious and soul-warming. Enjoy!
Rose Date Caramel-Filled Chocolate Truffles Notes:
Feel feel to use any of the Pascha Chocolates as they are absolutely top of the line when it comes to quality, fair trade, and source. This post is sponsored by Pascha Chocolate. All recipes, photos, and opinions are my own. Thank you for supporting sponsored content so we can keep doing the work we love to do. I will only recommend products I passionately believe in & want you to know that when I make a recommendation, I may receive a referral fee
Looking for more ways to indulge? Try these recipes:
- Rose Chocolate Ganache Tart
- Adaptogenic Holiday Hot Chocolate
- Dark Chocolate Coconut Covered Apples
- Dark Chocolate Pumpkin Coconut Butter Cups
- Chocolate Dipped Fudge Pops
Rose Caramel Filling
- 18-20 organic dates
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 2 teaspoons maca powder
- 1 teaspoon lemon juice
- 2 teaspoons rose powder
- 1 pinch pink sea salt
- 1 1/4 cups Pascha 100% Chocolate Chips (or any of their chocolate chips if you want them already sweetened)
- 1-2 teaspoons of maple syrup or your preferred sweetener
- In a double boiler, start to melt your chocolate and add in the maple syrup - add more sweetener if desired.
- Now carefully spoon the melted chocolate into your silicone truffle molds, and use a silicone brush or your fingers to distribute the chocolate evenly within the mold.
- Place into the freezer until solid.
- Make your caramel filling by placing all the ingredients except chocolate into a food processor.
- Pulse on high for 1-4 minutes. Add more lemon juice or coconut oil if it is too thick, you will know it's complete when the mix is sticking together and will look just like caramel.
- Take out the silicone molds from the freezer and carefully spoon the caramel into the molds.
- Once the caramel fills ALMOST to the top of the mold, fill the rest of the space with more melted chocolate.
- Place into the freezer for about 2 hours or until completely solid. If the chocolate starts to crack when popping out the chocolates it is too soon, so put them back into the freezer for a little longer.
- Store in the freezer for 1-3 months (if they last that long) ENJOY! xo