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:

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