Easy Chocolate Caramel Truffles
Paired with a 2-ingredient Chocolate Caramel Latte, these easy, lactose-free, 4-ingredient Chocolate Caramel Truffles make a delicious breakfast as they are, or, coat them in chocolate for a delightful afternoon treat or dessert.
Last week, spring was in full blast here in Georgia. There were even a few days when the mercury soared into the 80s and I thought our spring was short-lived as summer was on the horizon! For this heat-lover, those days were exquisite!
Those days, I left my two coats at home and went around with no coats. Those days, I stopped by the store and stocked up on crispy salads and some of my favorite International Delight® creamers like the International Delight® HERSHEY’S® Chocolate Caramel creamer and International Delight® Almond JoyTM creamer.
Y’all, how cool is it to have your favorite candy in your coffee?! I feel like a kid again when I sip on my morning cup of coffee with either of these creamers in it. When I was a tween, I would often stop by a little convenience store near our home and get me a drink and an Almond JoyTM after after-school swim practice. Before I ramble on more about the candy of my youth, I’d like to get back to last summer…
Last summer, I shared this Decadent Frozen Hot Chocolate Caramel Cream Frappe made with frozen International Delight® HERSHEY’S® Chocolate Caramel. And, this weekend I planned to make several more different flavored frappes using International Delight® creamers as well as some no bake truffles or bites.
Alas, the weather here in Georgia is predictably unpredictable. Over this weekend, our highs fell from the 80s into the 50s. Too cold for a frappe – for me. But, definitely NOT too cold for a Chocolate Caramel Latte and some no bake, 4-ingredient Chocolate Caramel Truffles!
For the longest time, I have so enjoyed lactose free, International Delight® creamers in my morning latte or cup of coffee. And, I have also enjoyed International Delight® creamers in breakfast treats like these cinnamon rolls and this chia pudding. Today, I have a super easy, 2-ingredient, Chocolate Caramel Latte as well as these easy, no bake, 4-ingredient Chocolate Caramel Truffles to share with y’all.
The Chocolate Caramel Latte involved some elbow grease in frothing up some International Delight® HERSHEY’S® Chocolate Caramel creamer which was then added to a steaming mug of brewed coffee.
And, the easy, no bake, 4-ingredient Chocolate Caramel Truffles involved mixing up a pinch of salt along with some:
• International Delight® HERSHEY’S® Chocolate Caramel,
• oats,
• coconut flour, and
• coconut oil.
For this Chocolate Caramel Truffle recipe, the coconut oil needs to be melted and the International Delight® HERSHEY’S® Chocolate Caramel creamer needs to be very slightly warm. This way it is easier to mix up the truffles without the mixture becoming too hard and crumbly (yes, that was my first attempt).
I chose to make these truffles a bit more indulgent and fun by dunking them in melted semi-sweet, milk, and white chocolate. There were even a few I double dipped in white and dark chocolate, but I didn’t get to taste those as my daughter managed to find and finish them off.
Whether you chose to enjoy these with a cold frappe or a warm latte (depending on the weather in your neck of the woods), I hope you give these easy Chocolate Caramel Truffles a try soon!
Visit International Delight®‘s Pinterest page to find recipe inspiration for delicious, seasonal treats. You can also find ideas on their social hub here with the following creamers: International Delight® HERSHEY’S® Chocolate Caramel, International Delight® REESE’S® Peanut Butter Cup and International Delight® Almond Joy™! You could also check them out on Facebook, Instagram, Pinterest, Twitter, and Youtube.
Ingredients
For the Chocolate Caramel Truffles
- 1 1/2 cup ground up rolled oats I used my blender to grind up rolled oats
- 3/4 cup coconut flour
- 1/2 cup International Delight® HERSHEY’S® Chocolate Caramel creamer
- 3 tbsp coconut oil
- pinch salt
- 1 cup each white chocolate milk chocolate and dark chocolate, to coat
For the Chocolate Caramel Latte (makes 2)
- 2 cups brewed coffee
- 1 cup International Delight® HERSHEY’S® Chocolate Caramel creamer
Instructions
For the Chocolate Caramel Truffles
- Place the ground up rolled oats in a bowl along with the coconut flour.
- Make sure to warm up the coconut oil before measuring it. I heated up the glass container of coconut oil till it was melted, then took 3 tablespoons from it to add to the oats and coconut flour.
- Add the International Delight® HERSHEY’S® Chocolate Caramel creamer to a microwave safe cup and heat for 20 seconds or till slightly warm. Then add this to the bowl with the oats, coconut flour and coconut oil, and mix well.
- Set mixture aside till it cools a bit. Then, take spoonfuls and roll them into balls.
- Melt the white, milk and dark chocolate (I added the different chocolates to 3 different bowls and microwaved them on 2 – 30 second intervals. When melted, roll the truffles in either of the chocolates and set on parchment paper to set. If you’d like it glazy, then don’t place them in the fridge to set – let them stay on the counter till the chocolate has hardened. These Chocolate Caramel truffles can be stored for about 4-5 days in an airtight container in the fridge.
For the Chocolate Caramel Latte (makes 2)
- Using a frother, froth the International Delight® HERSHEY’S® Chocolate Caramel creamer. Then, pour into the coffee and spoon the froth onto the top and it is ready to enjoy!
They look so much better than the store bought!
Oh these truffles look fantastic Shashi – love their texture. I wouldn’t have thought of using some coffee creamer for making sweets.
Love truffles! Who doesn’t? These look awesome — really good job. Party is at your house! 🙂
How fun! I love how you used the chocolate caramel creamer to make these truffles. I could really use a warm latte today. It has been unseasonably cold here.
The double dipped ones look amazing. Love it.
The weather here has been cold and windy the past couple of days… I thought winter was over, lol. I’m sure spring is just around the corner…positive thinking, am I right? It’s been forever since I’ve had those desert creamers so this is a delicious reminder that I have to pick one up and treat myself 🙂 These truffles are BRILLIANT Shashi…not to mention beautiful! Love those layers…oh yes, these are happening soon!! Hope you’re having a fabulous week, my friend! XOXO
Woah! These truffles look amazing, Shashi. The double-dipped ones are my favorite…and Lil Shashi would’ve had to move fast to get to those before I did. Haha! I have fond memories of Almond Joys, too, as my grandfather loved ’em. In fact, at the end of a long day, he’d sit down in his recliner and say “Mmm, boy, Almond Joy.” It was a silly saying, but I can still remember it. (I googled it a couple of years ago, and apparently it’s a tagline from an old Almond Joy commercial.) Anyways, great use of the International Delight flavors here! We often keep a bottle of ID in our fridge for coffee, but now I might have to borrow some to make truffles! 🙂
Wow! Those truffles look so pretty and definitely the way to enjoy them fully would be with that chocolate caramel latte 🙂
Oh my greatness! These look simply amazing!
These chocolate caramel truffles look really awesome Shashi I am planning to make it for my Daughter’s Birthday. Thanks for sharing this lovely recipe. Pinning for sure!!!
These truffles look so good! I love the double coating – so cute and unique!