Well, now that the long weekend (or "final" weekend of Summer if you're cynical) has arrived with it's inevitable backyard shindigs and school lunch-planning moms, my mind is turning to quick to eat (and especially packable) fare. It's still nice and hot outside, which means outdoor-friendly food and platters get top billing - precisely what this week's #SundaySupper is all about.
I decided to take a little bit of a healthier twist on the dessert tray though, as delicious as all the cakes, quickbreads and brownies I've been churning out are. I'm no raw foodist, but I do know that dates make fabulous sweeteners and rich tasting desserts - especially paired with chocolate. Luckily, I had some help on the recipe front, being inspired by Jenna Zoe’s book Super Healthy Snacks and Treats: More Than 60 Easy Recipes for Energizing, Delicious Snacks Free From Gluten, Dairy, Refined Sugar and Eggs. Rather than the (admittedly decadent) combination of cream, butter and sugar commonly filling caramels (and especially truffles!), these are composed of sticky, sweet and rich dates, maca powder and tahini with a pinch of salt. That's it... no accoutrements necessary really, but since I can't not have a chocolate treat every day, they're dunked in a stevia-sweetened dark chocolate too. Yup, these bites of heaven are sugar free, nut free, gluten free and vegan. Can we say yum?
Our #SundaySupper hostess this week is Constance (The Foodie Army Wife). Thanks! This week we are bringing you…
Savory Bites:
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Vegan Caramel Truffles
I decided to take a little bit of a healthier twist on the dessert tray though, as delicious as all the cakes, quickbreads and brownies I've been churning out are. I'm no raw foodist, but I do know that dates make fabulous sweeteners and rich tasting desserts - especially paired with chocolate. Luckily, I had some help on the recipe front, being inspired by Jenna Zoe’s book Super Healthy Snacks and Treats: More Than 60 Easy Recipes for Energizing, Delicious Snacks Free From Gluten, Dairy, Refined Sugar and Eggs. Rather than the (admittedly decadent) combination of cream, butter and sugar commonly filling caramels (and especially truffles!), these are composed of sticky, sweet and rich dates, maca powder and tahini with a pinch of salt. That's it... no accoutrements necessary really, but since I can't not have a chocolate treat every day, they're dunked in a stevia-sweetened dark chocolate too. Yup, these bites of heaven are sugar free, nut free, gluten free and vegan. Can we say yum?
Our #SundaySupper hostess this week is Constance (The Foodie Army Wife). Thanks! This week we are bringing you…
Savory Bites:
- Antipasto Skewers by Simply Gourmet
- Bite-Sized Meatballs by MealDiva
- BLT Bites by The Life and Loves of Grumpy’s Honeybunch
- BLT Canapes by Peaceful Cooking
- BLT Crostini with Basil Mayonnaise by Bobbi’s Kozy Kitchen
- Blueberry Jam and Goat Cheese Crostini by Casa de Crews
- Brie and Tomato Bruschetta by Jane’s Adventures in Dinner
- Cajun Deviled Eggs by Peanut Better and Peppers
- Charcuterie Board by Family Foodie
- Cheese-Filled Apple Rounds by eatingininstead
- Coquilles St. Jacques by Nosh My Way
- Crudite Platter with Copycat Hidden Valley Ranch Dip by Hot Momma’s Kitchen Chaos
- Crunchy Tuna Salad Boats by A Mama, Baby & Shar-pei in the Kitchen
- Cucumber Sandwiches by Momma’s Meals
- Feta Zucchini Bites by Curious Cuisiniere
- Gluten Free Thai Soup Shooters by Gluten Free Crumbley
- Goat Cheese Stuffed Figs by Eat, Drink and be Tracy
- Heirloom Caprese Salad by Shockingly Delicious
- Jalapeño Mac ‘n Cheese Bites by The Wimpy Vegetarian
- The Modern Relish Tray by An Appealing Plan
- Mostarda di Frutta by Rhubarb and Honey
- Pimento Cheese Stuffed Peppers by Magnolia Days
- Ploughman’s Platter for a Party by The Girl In The Little Red Kitchen
- Puff Pastry Cheese Sticks by Basic N Delicious
- Rye Party Puffs by Kudos Kitchen by Renee
- Southwestern Turkey Sliders by The Texan New Yorker
- Spinach and Mushroom Pizza Bites by The Dinner-Mom
- Tomato Basil Soup Shooters by Cindy’s Recipes and Writings
- Zucchini and Summer Squash Crostini by Hip Foodie Mom
- Alice in Wonderland Sugar Cookies by Hezzi-D’s Books and Cooks
- Baked Lemon Glazed Mini Donuts by Killer Bunnies Inc.
- Chocolate Oreo Pocky Cupcakes, Cake, and Morello Cherry Buttercream by NinjaBaking
- French Silk Shooters by That Skinny Chick Can Bake
- German Chocolate Brownie Bites by Wallflour Girl
- Mini Banana Nutella Cheesecake Parfaits (#glutenfree option) by Cupcakes & Kale Chips
- Raspberry Fools by The Foodie Army Wife
- Strawberry Shortcake Dessert Shooters by The Redhead Baker
- Vegan Caramel Truffles by What Smells So Good?
- White Chocolate Peanut Butter & Banana Bites by Take A Bite Out of Boca
- Witchy Chocolate Mousse with Culinary Fairy Dust by Culinary Adventures with Camilla
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Vegan Caramel Truffles
Makes 12
1 cup pitted dates (I used honey dates), soaked in hot water and drained
2 tbsp raw tahini (if you want a raw centre)
pinch salt
½ tsp maca powder
stevia sweetened dark chocolate, for coating (not included in NI)
- Combine dates, tahini, salt and maca powder in a food processor and puree until mixture forms a sticky ball.
- Scrape onto a square of cling wrap, roll into a log and drop into a piping bag (a la this method).
- Pipe balls of the mixture onto a wax paper-lined cookie sheet and freeze until solid.
- Melt chocolate in a double boiler or the microwave and dip caramel centres to coat.
- Store in the fridge.
Amount Per Serving
Calories: 57.1
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 3.2 mg
Total Carbs: 11.7 g
Dietary Fiber: 1.4 g
Protein: 0.8 g
Calories: 57.1
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 3.2 mg
Total Carbs: 11.7 g
Dietary Fiber: 1.4 g
Protein: 0.8 g
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