Chocolatey, caramelly and creamy, this recipe only requires a few simple ingredients. The Medjool dates create a delicious caramel sweet centre, the almond butter brings a buttery texture, and the dark chocolate coating mixed with the sea salt brings all the flavours together in these dreamy Vegan Caramel Truffles.

INGREDIENTS – Makes 12–15

200 g (7 oz) Medjool dates, stoned

2 tablespoons almond butter or peanut butter

2 good pinches of sea salt

FOR THE COATING

100 g (3½ oz) vegan dark chocolate with at least 70% cocoa solids, broken into pieces

pinch of sea salt

2 teaspoons coconut oil

1. Blitz the dates, almond or peanut butter and sea salt in a food processor until smooth. Scrape out into a medium bowl and freeze for about 30 minutes to harden.

2. Line a large baking sheet with baking parchment or a silicone sheet.

3. When the date mixture is cooled, remove from the freezer. Pinch out a small amount of the mixture and roll between your hands to make truffle balls about 2 cm (¾ in) in diameter. Arrange on the lined baking sheet and freeze again for 30 minutes to harden.

4. Add the chocolate to a heatproof bowl and microwave in 30-second bursts until melting. Make sure you keep checking and stirring the chocolate after 30 seconds, so it doesn’t overheat. Alternatively, melt on the stove in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the coconut oil and stir through.

5. Remove the balls from the freezer and, using a fork, dip them into the melted chocolate, then place back on the lined baking sheet. Leave to set for 5–10 minutes (until they’re very nearly set), then sprinkle the top with a few grains of sea salt. Leave to set completely for a further 10–15 minutes, and enjoy. Store in an airtight container for three to four days, or in the refrigerator for up to a week.

Make it Vegan by Madeleine Olivia (Hardie Grant, £25) is out now. Photography: Clare Winfield & Ali Green