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Chocolate Caramel Delight Truffles Recipe

These no-bake chocolate caramel delight truffles are delicious and paleo-friendly. You won’t be able to eat just one!

Servings: 12

Active time: 15 minutes

Total time:


  • 8 oz dates, soaked in warm water
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1 c shredded coconut, unsweetened
  • 1/8 c cocoa powder
  • 2 oz dark chocolate chips
  • 1 Tbsp coconut oil, melted


  1. Combine dates, eggs, and shredded coconut in food processor until mixture comes together.
  2. Shape into one inch balls and place on parchment-lined baking sheet. Refrigerate.
  3. Spread cocoa powder on another baking sheet. Set aside.
  4. Melt chocolate chips and add coconut oil. Stir to combine.
  5. Roll half the truffles in cocoa power and dip the other half in chocolate sauce.
  6. Place back on parchment-lined baking sheet and refrigerate for a minimum 30 minutes.

Nutrition Facts

Serving Size (1 truffle)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 140
Calories from Fat 50
Total Fat 6g (9% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 30mg (10% DV)
Sodium 30mg (1% DV)
22g (7% DV)
Dietary Fiber 2g (8% DV)
Sugars 19g
Protein 2g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.