Vegan Salted Caramel Date Truffles

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?

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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 Truffles with SUnbutter

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.

Salted Caramel Date Truffles (from my ebook!)

Hi everyone! If anyone is out there still.

I must apologize for my disappearance! I had a major cross country move, and then I started grad school for human nutrition at Columbia! I’m also working some and interning a bit with Spoon University. I’ve never been so busy in my whole life! But that said, I’ve really been missing blogging and am going to try my best to get back to it! Winter break will CERTAINLY be full of blogposts!

But I thought I’d share this Salted Caramel Date Truffle Recipe that’s from my ebook, (which you can buy here), and also featured on Spoon University, here.

These are honestly amazeballs. Like, way better than they have the right to be. With the salty crunch on the somehow seemingly sinful date filling, combined with the creamy nut butter, they blow the senses a bit, and create a cravable, not-actually-unhealthy treat.

You can use any nut butter you want, but for these, sunbutter is ma fav 😀

Enjoy! Ps I used Iron Salt on these babies (that’s the pretty pink stuff on top).
PPS – WordPress is being a pooper and I’m having mega-trouble uploading photos, so for now, I only have these two on here. Will add more laters!

Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes
Servings: 12
Level: Easy

Ingredients:

  • 8-oz. dried, pitted dates or date pieces
  • 1 teaspoon vanilla extract
  • ¼ cup sunfloweer seed butter (can substitute almond butter or peanut butter)
  • 1 cup dark chocolate chips or chopped dark chocolate
  • 1 teaspoon sea salt
  • 1 tablespoon coconut oil (optional)

Directions:

  1. Soak dates in warm water until softened, at least 15 minutes.
  2. Drain dates. In a food processor or blender, process dates and vanilla until a smooth paste forms. Add sunflower seed butter and ¼ teaspoon sea salt and continue to blend until well combined.
  3. Roll mixture into small balls, about 1-inch in diameter. Place on a parchment paper lined baking sheet and place into the freezer until set, about 15 minutes.
  4. Meanwhile, in a small microwave safe bowl, melt the chocolate in 30 second increments, stirring after each increment, until melted (about 60-90 seconds total). Stir in coconut oil.
  5. Remove truffles from the freezer. Dip each truffle in melted chocolate and return to baking sheet.
  6. Sprinkle with remaining sea salt and return to the freezer until set, another 15-20 minutes.
  7. Enjoy! Store in airtight container in the refrigerator for up to a week.

Salted Avocado Toast with Radishes and Sliced Lemon

I’m going to keep this quick because my life is an exploding hot mess of busy these days. More on this in tomorrow’s post. Stay tuned.

Avocado Iron Salt Toast

Now moving on to HAPPY THINGS. Like the fact that my dog is still cute. And the fact that salt exists. I love salt. Salt is arguably the greatest flavor enhancer of all times. It’s like the auto-tune of food.

iron salt avocado toast with lemons and radishes

Let’s also talk about iron, shall we? As a vegan, people always give me that annoying “BUT HOW DO YOU GET ANY PROTEIN?” stuff and I roll my eyes back into my head so far I can see my brain. Besides whole grains, nuts, vegetables (kale has 3 grams protein per cup!), tofu, etc etc, it’s truly not a concern. More concerning for vegans? B Vitamins and iron. At least according to my nutrition professors and to my opinion.

iron salt avocado toast with lemons & radishes

I actually do make an effort to get enough iron and B vitamins from foods. And so when my friend John approached me with this cool Iron Salt he’d created, I thought it was awesome. Each 1/4 teaspoon has 10% DV of salt. And as a bonus it’s pretty and pink and tastes great. COOL. I love it. And no I’m not just saying that. I’m a woman of honesty. And it’s also made in Brooklyn, which instantly makes it trendy and hip. #cool

iron salt avocado toast with lemons and radishes

Anyways, I made some recipes with the stuff and genuinely do love the product! You can order it here.Look out for some of my recipes that will be popping up on the Iron Salt Blog, which I’ll also share here. The first of which is this Salted Avocado Toast with Radishes and Sliced Lemon. It’s satisfying, tangy, creamy smooth, and totally rad (not just rad-ish ;-)). The radishes add a nice sharp flavor, and the lemon makes them sparkle. The Iron Salt brings it all together by highlighting each flavor, tying them all together, adding a nice crunch, and obviously, making it look really pretty.  It’s a nice way to mix up your avocado toast game. Enjoy! HAPPY SALT!

Avocado Iron Salt Toast 3

Salted Avocado Toast with Radishes and Lemon

This toast is refreshing, different, and filling, yet light. The Iron Salt highlights the earthy flavors of avocado, while the radishes and lemon provide an intriguing and fresh flavor contrast. An delightful dish for breakfast or as part of a light lunch, this toast is truly a nutritional powerhouse. Drizzle with extra virgin olive oil if desired. If you don’t have radishes or lemon on hand, sub fresh tomatoes and basil, or cilantro with red peppers and lime juice.

Serves one.

Ingredients:

  • 1 slice whole-grain bread or gluten-free bread
  • ⅓ avocado
  • 2 radishes
  • ¼ of a small lemon
  • ½ teaspoon Iron Salt, divided
  • 1 tablespoon olive oil (optional)

Directions:

  1. Toast bread.
  2. In a small bowl, mash avocado and add ¼ teaspoon of Iron Salt. Spread on toast.
  3. Thinly slice radishes and lemon. Layer radishes and lemon on toast. Garnish with remaining iron salt. Drizzle with additional lemon juice and olive oil, if desired.
  4. Enjoy

pea pesto

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this is a modified recipe from one of my favorite television chefs, Giada DeLaurentiis. its fairly simple, does not require many ingredients, and is always a huge hit at parties.

traditionally, as giada does, it is served on crostini (bread toasted in the oven with olive oil and garlic), but personally i think it makes a great addition to sandwiches, store-bought ravioli, or in place of hummus as a veggie/cracker/bread dip. 

it doesn’t matter how you want to eat it, but do eat it. the peas are sweet and flavorful (not to mention high in fiber), and when pungent garlic and parmesan temper the sweetness, you get a complex, addictive, blissful dip that you’ll want to eat with a spoon. 

pictured above on oven toasted baguette that was brushed with extra virgin olive oil and rubbed with a garlic clove. halved cherry tomatoes were added to compliment the sweetness of the peas, and leftover shredded parmesan added a decorative and delicious finishing touch. 

 

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for the pea pesto:

  • one thawed 10-ounce package frozen peas
  • 1 garlic clove
  • 1/2 cup grated parmesan
  • 1 teaspoon salt
  • dash of pepper
  • 1/4 cup extra virgin olive oil

directions:

  • thaw frozen peas by leaving them at room temperature or on low heat in the microwave in a microwave-safe bowl
  • peel and mince the garlic clove
  • in a food processor, pulse together the peas, garlic, cheese, salt, and pepper
  • with machine running, drizzle in olive oil slowly and keep the processor running until the mixture is even and smooth
  • serve on crotini, or in place of hummus with crudités, crackers, and bread

for crostini:

  • preheat oven to 300 degrees
  • slice baguette style bread diagonally or cut sliced loaf bread in half or into triangles
  • brush bread lightly with olive oil using a pastry brush or with an olive-oil moistened folded paper towel square
  • cut a garlic clove in half and rub the freshly cut surface of the garlic onto the oiled bread
  • bake for 5-10 minutes until lightly toasted

there you have it! happy eating 🙂