Pink Salt Caramel Apple Truffles

My love for raw desserts sparked during my time living in Budapest, where I frequently visited an adorable vegan cafe, NASPOLYA NASSOLDA. Their colorful, layered creations were so intricate in decoration and tasted heavenly. If I had some time to relax in the cafe, I would order my favorite matcha cheesecake with their raw cacao hot chocolate. When just passing through, I loved to grab a couple of truffles for the road. Their truffles were neatly lined up on the wooden counter in glass jars, in every flavor you could imagine... gingersnap plum, fudge brownie, and my personal favorite, salted caramel. I was determined after leaving Hungary that I would recreate these fanciful delights. Approaching the fall season, I thought I would put a little apple spin on the salted caramel truffles of my days in Budapest, because caramel apples are, well, amazing and nostalgic to cool autumn days as a child. I can't claim they are as quite as delicious as Naspolya's, but until you book a flight to Budapest (which I would highly recommend), these will have to satisfy the craving. 

Pink Salt Caramel Apple Truffles

: makes 12 balls

1 c. dried dates
1/2 c. dried apples
1/4 c. walnuts
1/4 c. almond flour
1/4 c. shredded coconut
1 tbsp. coconut oil
1/4 c. hemp powder
1/4 tsp. himalayan salt
dash of cinnamon and nutmeg

Toss the dried dates and apples into your food processor, blend until smooth paste forms. Add in the remaining ingredients. Shape into balls and roll in crushed nuts or coconut. Sprinkle with a little extra salt for a flavor kick. 

I love eating these little bites with a warm almond milk chai or hot cocoa. I hope you love them as much as I do!