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
- 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
- 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.
My very wise sister once said “Pie makes everything better.”
Which is true, for the most part.
I had an incredibly hard past few days, and today I pulled one of these mini pies (the last one) out of the freezer. I made them on the 4th of July and since I didn’t eat them all that day, froze a few to eat over the following weeks.
I do this a lot with baked goods, and it’s awesome. Because you always have fresh-made baked goods on hand. #winning.
These mini berry pies are easy to make and completely vegan. I made them mini by baking them in a muffin tin. You can be as fancy or as unfancy as you’d like with the pie cover.
Personally, I’m not that into pie crust (unless it’s cookie crust or graham crust) so if I hadn’t been making these for something, I may not have been so fancy with the tops. In fact, I probably would have left them topless. Anyways.
These are scrummy little summer bites and fabulous to make with frozen or fresh berries. I used frozen because when I have fresh berries around I usually eat them by the pound + per sitting and rarely have enough left to bake with. I wonder if Mary Berry would approve.
Anyways, you can also watch me make these pies below or on YouTube.on YouTube.on YouTube.on YouTube.
Happy Pie Eating!
Mini Vegan Berry Pies
Prep Time: 30 minutes, plus time to chill dough
Cook Time: 25-40 minutes
Servings: 6 mini berry pies
Ingredients – Crust:
- 2 1/4 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup vegan butter (I used earth balance baking sticks)
- 1/3-1/2 cup ice water
Ingredients – Filling:
- 3 cups berries (I used frozen)
- Zest and Juice of 1 lemon
- 1/2 cup sugar
- 1 tablespoon cornstarch or flour
- Prepare dough by whisking together flour, salt and tablespoon of sugar.
- Cube vegan butter and cut into flour with back of fork or pastry cutter until dough is crumbly texture.
- Slowly add water as needed, mixing with a wooden spoon, until a ball forms.
- Chill dough for one hour in refrigerator or 20 min in freezer.
- Preheat oven to 400 degrees F.
- Make filling by combing berries, lemon juice, lemon zest, and cornstarch. Toss gently.
- Remove dough from refrigerator/freezer. Roll out until about 1/4 inch thick.
- Oil the crap out of a muffin tin.
- Cut 4 inch circles of dough out of rolled dough. I used an oatmeal canister top. You can also use a cookie cutter.
- Fill crusts with filling.
- Use remaining dough to garnish tops of pies.
- Bake for 25-35 minutes until bubbly and lightly golden.
- Enjoy with vegan whipped cream or ice cream.
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Hey there! Back from a crazy whirlwind 5-week teaching gig that came out of no where and swept me by my feet, followed by a fun-filled 5 day adventure vacation in San Francisco.
I’ve been feeling a bit unmotivated and out of sorts since returning from my trip. This sort of drove me crazy for a few days, but instead of judging my feelings I decided to sit with them, let them pass, and be gentle with myself and allow a few days to get my shit back together.
I’m going to do a little recap on SF on the blog, but I thought I’d have a post to share that I’m now on YouTubeI’m now on YouTube. Check it out here!
I’m new to the ‘Tube but am excited to play around with it. Requests for vids? LMK! Right now it’s super amateur but I’m hoping that with a few weeks of free time before I gear back up for school to just kinda mess around.
Give me your feedback!!