Vegan: Caramel & Peanut Butter Truffles December 18 2014, 5 Comments
- Regular Full Fledged Vegan: probably the most common type or the type that comes into your mind when you hear the word vegan. The full-fledged vegan doesn’t eat any animal products like meat, fish, eggs, cheese, and dairy, even honey. They wont use any consumer products (like makeup or lotions) that were tested on animals and will boycott stores that sell these products. This type of vegan won’t wear clothes made from animals like fur, leather or silk.
- Raw-Vegan: The raw vegan takes the full-fledged vegan to the next level. This type of vegan won’t eat any animal products as well as anything cooked above 115 degrees Fahrenheit (to preserve the nutrients). Raw vegans also stay away from refined grains, sugars, processed vegan products, etc. A raw vegans diet includes: unprocessed oils, raw spices, herbs, roots, sprouts, seeds, vegetables, nuts, fruits, vinegars, raw cacao powder, pure maple syrup , raw nut milks, raw nut butters, and cold pressed oils.
- Plant Based: Believe in eating natural whole plant based foods like: fruits, vegetables, grains, nuts, legumes, seeds, and lentils. They do not eat foods like white starches, rices, sugar, or anything that is processed. Plant based vegans usually choose this lifestyle based off of health related reasons rather than the wellbeing of animals even though they still care about the planet.
- Junk Food: This type of vegan strictly is vegan for the animals/planet but they don’t choose this lifestyle for health reasons. These are my French fry eaters! Vegan junk foods include: cookies, cakes, candy, white bread, chips, cokes, pancakes, vegan cheeses, vegan cream cheeses, and vegans butters. They can also drink and eat anything that doesn’t contain animal products. So that is why you can be a vegan but that doesn’t mean you are healthy.
Now that we have cleared up the definition of a vegan and ‘types’ of vegans I feel good about not selling a lie on this blog! I picked our recipe today because Christmas is right around the corner and instead of being sick all day for eating foods my body can't handle (more on this later – it will be a veryyyy long post), I am choosing to find extremely tasting alternatives that won't make me leave the party early and that you might find a healthier way to indulge!! This truffle recipe today has very simple ingredients that taste like you are eating a caramel chocolate covered truffle… which you are but it just uses better ingredients!!! So lets get started!
- 1 pound of Medjool dates, pitted
- 2 tablespoons of melted coconut oil, Divided
- 1/4 cup of natural creamy peanut butter
- 2-3 oz of organic 80% dark chocolate*
- 1. Pit your dates and place into a food processor. IF your dates aren't 'juicy' you can soak them in hot water for 10-15 minutes to soften.
- 2. Add in one tablespoon of the coconut oil (melted) into the food processor with the pitted dates and process!! This step can take a little bit of time so be patient and every now and then stop, scrap the sides and get back to processing- you are trying to make a carmel texture. If the 'paste' isn't forming add a drizzle of water (1/4 a teaspoon) you don't want to use too much water or they won't hold well in the freezer!
- 3. Once you see the paste forming, add in the 1/4 cup of peanut butter and process until combine and smooth.
- 3. Once the paste has been formed and you are happy with the texture I moved the paste into a bowl and placed it in the freezer for 30 minutes (I'm impatient so it was more like 15).
- 4. Then using a small melon ball scoop, scoop out the dates to form balls onto a parchment-lined baking sheet and place back into the freezer for another 30 minutes.
- 5. When the 30 minutes is almost up, start melting the chocolate. I broke mine up into little pieces in a microwavable bowl and added the 1 tablespoon of coconut oil and microwave for 30 seconds at a time until all the chocolate is melted (I only had to do this step two times). Or you can also melt the chocolate on the stove over a double boiler.
- 6. Remove the truffles from the freezer and place the truffle on a fork (sitting on top of the fork). Then hold over the bowl of chocolate and with your other hand (using a spoon) drizzle the chocolate over the truffle until you have your desired amount of chocolate or the truffle is completely covered.
- 7. Return the chocolate truffle back to the parchment paper and top with fun sprinkle or even a dash of sea salt and repeat with the remaining truffles.
- 8. Return truffles back to the freezer for another 30 minutes to harden and then enjoy!!! Serve straight from the freezer or fridge!
- *Recipe adapted from the wonderful: Minimalist Baker
- *for my chocolate I used a 80% dark chocolate bar: organic, dairy free, gluten free. The brand was Stone Ground Chocolate.
- *Nutrition estimation is very rough!! A lot of chocolate was leftover and it is hard to get the exact amount of dates :)
Sorry I wasn't super good at taking 'process' photos for this recipe- don't these are what the truffle look like right before they go into the freezer for the first time. My own version of art! These are as good as they look!
Have you ever considered going vegan? If so what type would you be?!? I think I would have to start with the plant based!!Love, Marla