December 23, 2014

Vegan + Gluten Free Salted Caramel Truffles | ANNAPOLIS AND CO

Mary Beth Johnson is a wife and mum to four schooners, as she's dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

I am a huge believer in going beyond social media to take care of the people that are special to us, letting them know often how lucky we are to have them in our life. It takes intentionality and an awareness of others, something I find difficult during these newborn days. Yet, I am determined to make it a regular habit in our family.
  Vegan + Gluten Free Salted Caramel Truffles | ANNAPOLIS AND CO

My love language is food, so it comes naturally to me to drop off iced coffees or a homemade meal for someone I know needs a pick-me-up. I have a few friends who stick to a strict dietary plan due to health issues. It can be hard, at times, to know how to treat them when I sense they are needing a treat to munch on and a hug to go with it. While we are neither vegan or gluten free in our home, I find it is helpful to have a couple tried and true recipes in my back pocket that fit within these guidelines.
  Vegan + Gluten Free Salted Caramel Truffles | ANNAPOLIS AND CO

These truffles are one of them! They are a healthier twist to the salted caramel cake balls in Starbucks and they couldn't be easier to put together. (I'm making another batch to pass out for holidays gifts because me and the schooners have already eaten the first round! ;) ) If you're not familiar with the sweet Medjool dates, do not stress! I've included a photo above and they can typically be found in the produce section in a plastic container. I've found them in Super Target, Sprouts, and Whole Foods.
  Vegan + Gluten Free Salted Caramel Truffles | ANNAPOLIS AND CO


5 Ingredient Peanut Butter Salted Caramel Truffles made with raw vegan caramel, salted peanut butter and melted dark chocolate. Crunchy on the outside, perfectly creamy and salty-sweet on the inside.

Serves: 20

  • 1 pound (16 ounces or about 1 1/2 cups packed) Medjool dates, pitted
  • 2.5 Tbsp melted coconut oil, DIVIDED
  • 3/4 tsp sea salt
  • 1/4 cup natural salted peanut butter (creamy is best, but crunchy works, too)
  • 1 heaping cup dairy-free bittersweet or dark chocolate chips
  1. If your dates aren’t sticky and super moist when squeezed, soak in hot water for 10-15 minutes to soften. Then drain thoroughly and pit. Otherwise, just pit and add to food processor.
  2. Add 1 TBSP melted coconut oil and mix. If it’s not quite combining, drizzle in warm water a little at a time - 1 tsp - scraping down sides as needed, and mix until a rough paste or ball forms. If you add too much water it will be difficult to handle them later as they won’t freeze up well.
  3. Lastly, add 3/4 tsp sea salt and mix once more to incorporate. Taste and adjust saltiness level if desired.
  4. Freeze for 30 minutes or until no longer warm and pliable enough to scoop into balls.
  5. Using a small melon baller or a Tablespoon and finger, scoop out small balls and place on a parchment-lined baking sheet and freeze for another 20-30 minutes to set.
  6. Add peanut butter and 1/2 TBSP coconut oil to a small mixing bowl and microwave to melt (or heat in a small saucepan).
  7. Remove truffles from freezer and drizzle with warmed peanut butter. Freeze again for another 30 minutes, or until the peanut butter has formed a semi-firm “shell.”
  8. Warm the chocolate chips over a double boiler or in the microwave in 30 second increments with remaining 1 TBSP coconut oil.Remove truffles from freezer and, using a fork, scoop truffles up and quickly immerse in chocolate, using a small spoon to drizzle chocolate evenly on top. Then gently shake off excess chocolate and place back on parchment-lined baking sheet.
  9. Top with a small sprinkle of sea salt (optional), and repeat until all truffles are coated.Place back in freezer or fridge to set - about 30 minutes. Serve straight from the freezer or fridge. Let set out for 15-20 minutes to soften. Store in a freezer-safe container in the fridge or freezer to keep fresh. Makes about 20 truffles.
Source: Minimalist Baker *All photography is my own.