Homemade Vegan Candy
For “caramel”:
1 c pitted soft Medjool dates
1 1/2 tsp peanut butter
Pinch of fine-grain sea salt
For chocolate coating:
1/4 c plus 3 T dark chocolate chips
Flaked Sea salt or chia seeds (optional)
1. Make caramel. Process the pitted dates in a food processor until a sticky paste forms.
Add the peanut butter and salt and process until combined. The mixture will be very
sticky, but this is normal.
2. Scoop the sticky mixture into a bowl and freeze, uncovered, for about 10 minutes.
Chilling makes the caramel easier to shape into balls. Line a plate with parchment
paper. Lightly wet your fingers and shape the chilled caramel into small balls, making
about 20 balls total. Set the balls on the parchment paper-lined plate as you roll them.
Place the finish balls in the freezer for 10 minutes to firm up.
3. Make the chocolate coating: in a small saucepan, melt the chocolate chips over very
low heat. When 2/3 of the chips have melted, remove the pan from the heat and stirring
until smooth.
4. Remove the caramel balls from the freezer and dunk each ball into the melted
chocolate, one at a time. Roll them around to coat. Tap off any excess chocolate
coating and set the balls back on the lined plate. If desired, stick a toothpick in the top of
each ball and sprinkle them with a tiny amount of flaked sea salt or Chia seeds.
5. Freeze the balls for at least 20 minutes or until the chocolate sets. This candy taste
best straight from the freezer and will soften at room temperature.
