It's time to transition to lighter and brighter flavors that channel spring. This dish is perfect for spring brunches, girls lunches, family dinners or celebrations.Read more
Valentine's Day is quickly approaching and I love sharing homemade treats not only my Valentine, but friends and special people in my life. Little treats made from the heart always mean so much to people. Share the love. But heed my warning… these are a completely addictive little treat. These are super easy to make and you can decorate them with fun sprinkles or top with sea salt. Vegan and gluten free with no refined sugar. This recipe can be doubled if you want to treat yourself.
Ingredients for the Caramel Filling:
13 Medjool dates, pitted and soaked
2 teaspoons of vanilla extract or 1 teaspoon of vanilla paste
1/2 teaspoon of Himalayan sea salt
1 tablespoon + 1 teaspoon of melted coconut oil
2 heaping tablespoons of softened almond butter
Cacao Coating Ingredients:
1/2 cup of melted coconut oil
5 tablespoons of raw cacao powder (heaping quarter cup measurement or so)
1/4 cup of maple syrup
Himalayan sea salt
Soak your Medjool dates in a bowl of boiling hot water for ten minutes. Drain and let them cool to touch for a few minutes and then remove the pits. Add the dates to your food processor along with the remaining ingredients and blend until smooth and resembling a caramel mixture. Stop and scrape down the sides as necessary during the blending process. Add the caramel to a container and freeze for at least 2-3 hours or until firm.
Cacao Coating Directions:
Into your food processor add the oil, cacao powder and maple syrup and blend until smooth. Spoon the mixture out into a smaller bowl so you can easily roll and coat the caramel bites. Set that aside.
After the caramel has set up and froze - scoop the caramel out with a tiny melon baller or teaspoon. The bites should be about the size of a marble and perfectly round. Set the rolled caramel on a lined cookie sheet and repeat until you roll all of the dough out.
Drop one caramel bite into the chocolate coating and roll around with a fork to coat. Remove and place on your prepared cookie sheet. Repeat until all are nicely coated. Then take the remaining chocolate coating and drizzle a tiny bit over the top and either sprinkle with sea salt or heart sprinkles. Freeze to set up. Package these in small cellophane bags with pretty ribbon or small tins to give to your friends or Valentine. Spread the love.
Happy Valentine's Day!