Hey there! I’m really excited to share with you my first attempt ever at a hands-only video. I decided to revamp/revisit one of my old favorite recipes from my ebook, with a slightly modified recipe, new photos (the old ones were meh), and a brand new video!

Now I should disclaimer this by saying I KNOW I’m new to video and that I have improvements to make. But, I thought I’d give it a whirl. Only up from here, right?

These are easy to prepare, no-bake, and free of all major allergens. And they got that delicious salty/sweet thang going on that I so enjoy. I hope you make them and enjoy them too! I am ob.sessed.

Vegan Salted Caramel Date Truffles

Prep Time: 30 minutes

Cook Time: 0 minutes, but need at least 1 hour to freeze

Servings: 6-8 truffles

Ingredients:

8 ounces pitted dried dates

1 teaspoon vanilla extract

1/4 cup sunflower seed butter, plus an additional 3-4 tablespoons (divided)

1 cup dark chocolate or dairy-free chocolate chips

sea salt

hot water

Method:

Soak dried pitted dates in hot water for at least 10 minutes, until softened. Drain dates. Transfer to a food processor. Add vanilla. Process until smooth. Transfer date mixture to a bowl. Add 1/4 cup sunflower seed butter. Mix well. Roll dough into balls and place on a parchment-lined baking sheet. Freeze for 20 minutes. Add an additional dollop of sunflower seed butter. Freeze for 20 minutes. Melt chocolate in 30-60 second increments in the microwave until melted. This should take about 90 seconds total. Dip each dough ball into melted chocolate and return to baking sheet. You may also use a spoon to cover the ball. Freeze for 20 minutes. Enjoy. Store in the refrigerator or freezer in an airtight container or bag.

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