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.

Homemade Take 5 with a Delicious Graham-y Twist

Do you know what I love? Candy. Always have, always will. I have longtime standing favorites, like the Kit-Kat, which I conquered in the kitchen here, but a more recent candy to hit the scene and secure a place in my heart is the oh-so-wonderful Take 5 Bar.

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In my humble opinion, these beauties are underrated. They are simple in principle (pretzel, caramel, peanut butter, peanuts, chocolate) but perfectly combine the salty-sweet-crunchy-chewy combo, which I consider to be synonymous with the ideal dessert. It’s like a mash up of the Salty Pimp and American Glob minus the soft serve. And y’all know ANYTHING that reminds me of Big Gay Ice Cream is the way to my <3.

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Any sweet treat I like to eat I like even more as a challenge to make in the kitchen. And hence, the homemade Take 5 Bar became this afternoon’s adventure after a lovely hour long stroll with Millie and her Uncle James. She also functioned as a sous-chef/major creeper in the process of making these babies (see below).

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I googled recipes and found a lot of Take-5-like layer bars, but those didn’t satisfy my desire to duplicate down to appearance. The only possible problem I came across while conceptualizing was how to avoid the pretzel topped with the goodies to stay together when I dipped em in chocolate. I decided I needed a base. And then I thought of graham crackers. I love graham crackers, so I decided that adding them to Take 5 Bars would only make them better. I was correct in this idea. Huge fan.

This recipe is not gluten-free, sugar-free, paleo, #fitspro, or antioxident rich. It is, however, delicious. And as much as I am a typically healthy eater I stand by my belief that nourishing your mind and your taste buds is just as important as nourishing your body.

So here is my recipe for Take-5s ft. Graham Crackers. Make these. Eat them. All of them. Top them on vanilla soft serve for best results. *~*drool*~*

Ingredients:

  • 1 sleeve graham crackers (9-10 whole crackers)
  • 1 cup “Snaps” shapped pretzels
  • 1 cup caramel candies (use a nicer kind, like werther’s baking caramels)
  • about 1/3-1/2 cup peanut butter
  • about 1 cup salted peanuts
  • 18 oz chocolate chips (1 and a half bags)
  • sea salt (optional)

Directions:

1. Break graham crackers into quarters. Just follow those handy lines on the squares. I know you can do this. I believe in you.

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2. Unwrap caramel candies. I highly recommend you do not skip this step. Place said caramels in a microwave safe bowl and microwave for about 30-45 seconds on high until *~*melty*~* <3

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3. Use a knife to spread gooey melty caramel onto each graham rectangle. This works best if you set up a nice parchment paper work tray on a baking sheet.

4. Press 2 pretzels on top of each graham rectangle.

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5.Take your peanut butter and spread it on top of the pretzel layer.

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6. Sprinkle 5-6 peanuts on each peanut-butter-covered rectangle.

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7. Pour chocolate chips into a microwave safe bowl. Microwave for 1-2 minutes in 30 second intervals, stirring at each interval until melty and smooth.

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8. Use a spatula or knife to scoop chocolate on top of each bar and smother the crap out of it in with chocolatey goodness.  Sprinkle with sea salt if you are fancy. I am fancy. Not “so fancy,” though. Just the regular type.

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9.Place each on on parchment paper lined tray and freeze until chocolate is set.

10. Eat.

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