A was kind enough to make these for me for my birthday. He also made me the cashew version of the peanut butter balls, which were incredible! These rolo-esque treats are chewy, caramel-ly with just the right amount of chocolate coating. They are simple to make with dates, nut butter, vanilla, and salt for the filling, and unsweetened chocolate and coconut oil for the coating.
Oh, and I forgot to tell you about the best bit! I found some Linda-friendly chocolate chips: pascha 100% cocoa, unsweetened dark chocolate baking chips. They are free from sugar, peanuts, nuts, dairy, soy, eggs, wheat and gluten. Yay! A used this wonderful find on these treats.
DATE CARAMEL “ROLOS” (paleo, vegan, dairy-, refined sugar-free)
adapted from oh she glows: homemade rolo knock-offs
- 200 g (1 packed cup, or 7 oz) sticky medjool dates, about 11 large*
- 1/2 tablespoon nut butter
- 1 pinch vanilla powder
- 1 pinch fine grain sea salt
- 85 g (1/2 cup) unsweetened chocolate chips**
- 1 teaspoon coconut oil
1. Process the dates, nut butter, vanilla and salt together in a food processor until a sticky paste forms.
2. Chill the date mixture for 10-15 minutes, then form into 18 even sized balls, and arrange on a parchment-lined baking tray. If the paste gets too sticky to handle, return to the freezer, and try again after a few minutes.
3. Freeze the date balls for 10-15 minutes.
4. Meanwhile, melt the chocolate and coconut oil in a double boiler (bowl over simmering water)^.
5. With the aid of a fork, coat one date ball in chocolate, and tap off the excess before placing back onto the parchment-lined baking tray. Repeat until all of the date balls are coated.
6. Freeze for at least 20 minutes. Best enjoyed straight out of the freezer.
^ You can also warm the chocolate and coconut oil together in a microwave, on low power. Be careful not to scorch the chocolate though.