Category: Truffles, bonbons and candies
Preparation time: 2 h 30 min
INGREDIENTS:
1/2 tsp sea salt, plus additional for sprinkling
1 pound pitted and soaked Medjool dates, drained
1/4 cup all-natural creamy peanut butter (or crunchy if you prefer)
1 tablespoon melted coconut oil
1 cup vegan dark chocolate, chopped finely
Assembly:
Place soaked and drained dates into your food processor, then pulse on high until a loose dough is formed.
You can add a little bit of water at a time to help form the dough if necessary, but you may not need to.
Add 1/2 tsp sea salt and pulse a few more times.
Roll mixture into 1-inch balls by hand and place on a lined baking sheet. Chill, uncovered, in the freezer for 30 minutes.
Drizzle natural peanut butter over the tops of each date ball until covered, then return to the freezer again for 20 minutes to form a shell.
Set up double boiler and add vegan chocolate. Melt and stir gently until chocolate is completely smooth.
Dip your vegan caramel peanut butter balls into the melted chocolate one at a time using a fork,and then tap to remove the excess.
Return to the lined baking sheet and top with a little bit of extra sea salt.
Chill in the freezer for about 1 hour more.
Serve at room temperature.
This is a vegan recipe, but it also fits into a gluten-free diet easily. You can complete this recipe without much effort at all.
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