Triple Layer Chocolate-Caramel Balls

Although I often avoid sweets, I always have a few ‘treat’ recipes on-hand to help me stay on track. (Hey, if I’m going to indulge, I’d much rather it be with something that tastes great but doesn’t contain weird ingredients or any dietary triggers for my MS.)

This Triple Layer Chocolate-Caramel Ball recipe is the result of something I created one rainy 13344573_1055083844566226_8071850327557182979_nday while Krishn and I were binge-watching Netflix. I was envisioning something with multiple layers and various elements of a chocolaty treat, but didn’t want to get into actual baking or using the oven. As a result, I knew a raw dessert that requires minimal equipment was the way to go.

The recipe surpassed our expectations and was so tasty I immediately made another batch (partly because we just wanted more, and partly because Krishn devoured them before I could take a pic of the finished product to accompany this post haha.)

The recipe is incredibly easy, however does require a few steps in order to ensure each layer solidifies in the freezer slightly before assembling…. bet you can’t eat just one! 😉

Triple Layer Chocolate-Caramel Balls
(Makes approximately 12-15)

1st Layer (Caramel)

  • 1 cup of dates
  • 1 tbsp coconut oil
  • 1 tbsp hemp milk or other dairy substitute

2nd Layer (Nuts)

  • 1/2 cup of walnuts IMG_2416
  • 1 tbsp vanilla extract
  • 2 tbsp tahini
  • 2 tbsp coconut oil
  • 2 tbsp unpasteurized, raw honey

3rd Layer (Chocolate)

  • 1/2 cup coconut oil
  • 3 tbsp raw cacao powder
  • 2 tbsp unpasteurized, raw honey
  • 1 tsp vanilla extract
  • 2 tbsp tahini
  • Pinch of sea salt


  1. Line a baking dish with wax paper
  2. Soak 1 cup of dates in hot water for 20-30 minutes in order to soften
  3. Using a high powered blender, combine the dates, coconut oil and hemp milk for the ‘caramel’ layer. Blend until smooth.
  4. Place ‘caramel’ in freezer for 15 minutes to harden slightly (don’t freeze it completely, just IMG_241920-30 minutes so you can assemble better.)
  5. Add the walnuts, vanilla, tahini, coconut oil and honey for the second nut layer to the blender.
  6. Blend until smooth or slightly chunky (depending on preference.)
  7. Place bowl with nut layer in freezer.
  8. Remove first caramel mixture from the freezer and using a teaspoon, form into balls, immediately placing each one in the baking dish (you can also use the palms to form the balls.)
  9. Place the baking dish with the caramel balls back in the freezer
  10. Blend all of the ingredients for the 3rd chocolate layer until smooth and set aside.
  11. Remove caramel balls and the 2nd layer mixture from the freezer. Take 1 tsp of the nut mixture and using your hands wrap/cover each of the caramel balls with the nut mixture.
  12. Return the baking dish to the freezer for 10 to 15 minutes.
  13. Take out of the freezer and using a toothpick, dip each ball in the chocolate sauce until completely covered. The chocolate will begin to solidify almost immediately, once completely coated return to the dish to the freezer to let harden.
  14. There will be leftover chocolate sauce – this can be stored in the freezer and thawed out for your next batch.

***These are best kept in the freezer given the coconut oil can cause them to melt slightly.


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