Instead of calling your ex and wondering how things could’ve ended differently — why don’t you just stay at home and enrobe some caramel in chocolate? We promise, these lil’ saffron infused truffles will leave you happier than the former.

Saffron and chocolate are both aphrodisiacs, and caramel on anything is a gamechanger — so this week of Valentine-ing is sure to be a mood-boosting, sexy success.


Saffron Infusion:

¼ cup boiling water

1½ teaspoon Saffron Threads

*Pour the boiling water over the threads. Let sit for an hour before straining and using in the caramel. 

Saffron Caramel:

6 dates

½ cup walnuts

½ cup maple syrup

¼ cup walnut oil

¼ cup saffron infusion

3 tablespoons coconut oil

Pinch of salt

*If you want to keep things raw, soak the walnuts and dates in cold water for a few hours before making, rinsing off the soak-water before throwing in the blender. 

*If you don’t care about temperature, just pour some nearly boiling water on the dates and walnuts and let them sit for a minute or two before rinsing off the soak-water and adding to the blender.

*Once you have your soaked and drained walnuts and dates, add them to the blender with the rest of the ingredients, sans coconut oil. Blend until smooth. Stream in the coconut oil, mixing until combined. Remove from the blender and set aside. 


¾ cup cacao paste

½ cup cacao butter

2 tablespoons maple syrup

1 teaspoon vanilla extract 

Pinch of salt

*In a double-boiler, add the cacao paste and cacao butter until melted, whisking occasionally to prevent burning. Once totally melted, remove bowl from heat and add maple, vanilla, and salt. Stir until smooth. 


1 | Set a silicone hemisphere mold on a baking sheet (this will allow you to move it easily). Fill each of the cavities in the mold with a bit of chocolate (about ¼ of the way). Lift the pan and tilt around so that the chocolate goes around the edges of the cavity. Throw into the freezer for 10-20 minutes to harden.

2 | Transfer the caramel into a piping bag (or just use a plastic bag with the tip cut off). This will allow you to center the caramel in the truffle.

3 | Once the shells have hardened, take them out of the freezer and pipe in the center with the caramel using your piping bag. Make sure you don’t go higher than the mold, and also leave a decent amount of room for edges on the side. Play with the ratios depending on how you like it.

4 | Throw in the freezer for another 10-15 minutes so the caramel can harden.

5 | Once the caramel is slightly hardened, finish the truffles by filling up the remaining room in the molds with chocolate. Return to the freezer to harden for 30 minutes. 

6 | Take out of the freezer, pop out of the molds (carefully!), and put them in an airtight container so they stay fresh. The chocolate isn’t tempered, so these are best enjoyed slightly chilled. 

7 | Enjoy, and have fun!

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