YOLO! Say it – then Eat it!
Dates and nut butter create a vegan version of a caramel-like filling. Rolled into a ball and dipped in chocolate, these are a rich vegan treat from Angela Liddon from her book The Oh She Glows Cookbook. Make sure to take a look at her incredibly decadent vegan Chilled Chocolate Espresso Torte with Toasted Hazelnut Crust.
Reprinted by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2014 The Oh She Glows Cookbookby Angela Liddon.
This candy recipe is inspired by one of my favorite store-bought candies growing up. I bet you can take a wild guess what they were! The buttery caramel made by Medjool dates will remind you so much of the real candy that your head will spin. See why this dessert has so many fans. People often tell me these homemade Yolos are better than the real thing! I would have to agree. Hey, you only live once!
PREP TIME: 25 minutes • CHILL TIME: 40 minutes
- 7 ounces (200 g) (1 cup/250 mL) pitted soft Medjool dates
- 1½ teaspoons (7 mL) peanut butter or other nut or seed butter
- Pinch of fine-grain sea salt
- ¼ cup plus 3 tablespoons (100 mL) dark chocolate chips
- ½ teaspoon (2 mL) coconut oil
- Flaked sea salt or chia seeds (optional)
- Make the Caramel: Process the pitted dates in a food processor until a sticky paste forms. Add the peanut butter and salt and process until combined. The mixture will be very sticky, but this normal.
- Scoop the sticky mixture into a bowl and freeze, uncovered, for about 10 minutes. (Chilling makes the caramel easier to shape into balls.) Line a plate with parchment paper. Lightly wet your fingers and shape the chilled caramel into small balls, making about 20 balls total. Set the balls on the parchment paper–lined plate as you roll them. Place the finished balls in the freezer for 10 minutes to firm up.
- Make the Chocolate Coating: In a small saucepan, melt the chocolate chips and coconut oil over very low heat. When two-thirds of the chips have melted, remove the pan from the heat and stir until smooth.
- Remove the caramel balls from the freezer and dunk each ball into the melted chocolate, one at a time. Roll them around to coat. Tap off any excess chocolate coating and set the balls back on the lined plate. If desired, stick a toothpick in the top of each ball and sprinkle them with a tiny amount of flaked sea salt or chia seeds.
- Freeze the balls for at least 20 minutes, or until the chocolate is set. Yolos taste best straight from the freezer and will soften at room temperature.
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