Sunday, August 31, 2014

Vegan Caramel Truffles #SundaySupper

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?

Tahini Date Caramels

Our #SundaySupper hostess this week is Constance (The Foodie Army Wife). Thanks! This week we are bringing you…

Savory Bites:
Sweet Treats:

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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)
  1. Combine dates, tahini, salt and maca powder in a food processor and puree until mixture forms a sticky ball.
  2. Scrape onto a square of cling wrap, roll into a log and drop into a piping bag (a la this method).
  3. Pipe balls of the mixture onto a wax paper-lined cookie sheet and freeze until solid.
  4. Melt chocolate in a double boiler or the microwave and dip caramel centres to coat.
  5. 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 

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