Saffron Caramel Truffles

These lil' saffron-infused truffles will leave you blissed out, quite literally! They're spiked with a potent dose of saffron that boosts mood, eases anxiety, and supports depression. Plus, both saffron and chocolate are natural aphrodisiacs, so you're increasing your libido while enjoying a wholesome treat!

Saffron Caramel Truffle Ingredients

Saffron Ingredients:

• ¼ cup boiling water
• 1 sachet (or one tablespoon) of Warm Feelings® saffron latte

Pour the boiling water over the saffron latte mix. Set aside.

Saffron Caramel Ingredients:

• 6 organic dates
• ½ cup organic walnuts
• ½ cup organic maple syrup
• ¼ cup organic walnut oil
• 3 tablespoons organic coconut oil
• Pinch of sea salt
• Saffron infusion (instructions above)

For those who prefer to keep things raw, here's a simple step: soak the walnuts and dates in cold water for a few hours before making, then rinse off the water before adding to the blender. If you're not concerned about temperature, you can also pour some nearly boiling water on the dates and walnuts and let them sit for a minute or two before rinsing off the water and adding to the blender.

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

Chocolate Ingredients:

• ¾ cup organic cacao paste
• ½ cup organic cacao butter
• 2 tablespoons organic maple syrup
• 1 teaspoon organic vanilla extract
• Pinch ofsea salt

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

Saffron Caramel Truffle Assembly

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 the caramel in the center using your piping bag. Make sure you don't go higher than the mold and 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 to harden the caramel.
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 them out of the freezer, pop them out of the molds (carefully!), and put them in an airtight container so they stay fresh. The chocolate isn't tempered, so they're best enjoyed slightly chilled.
7. Enjoy, and have fun!