Description
These Healthy Vegan Coconut Date Caramel Bliss Balls are naturally sweetened with luscious dates, delivering a plant-powered punch of energy and flavor.
Ingredients
Scale
Bake Ingredients:
- 1 ½ cups unsweetened shredded coconut
- ½ cup chopped pecans
- ½ cup rolled oats *
Date Caramel Ingredients:
- 9 Medjool dates, pitted *
- 1/3 cup unsweetened plain plant milk
- 2 Tablespoons + 1 teaspoon almond butter *
- ½ teaspoon natural peanut butter *
- 1 teaspoon vanilla
- ¼ teaspoon sea salt *
Optional Chocolate Bottoms or Swirled Toppings:
- ½ cup to 1 cup chocolate chips
- ¼ teaspoon tahini (optional)
- Sprinkle flakey sea salt
Instructions
- Preheat the oven to 300 F, center rack.
- Place the shredded coconut, chopped pecans and rolled oats onto a large baking sheet, spread it out evenly into single layers. Place into a preheated 300 F oven for 8 minutes*, then remove and allow to cool. Note: Watch the baking sheet carefully to ensure that the coconut, pecans, and oats do not burn.
- Once the coconut/pecans/oats are cooled (or just slightly warm), place them into a bowl for easy pouring, set aside.
- Place the Medjool dates into a food processor and process until finely chopped, then place into a medium-sized stock pot. Place all the remaining Date Caramel Ingredients into the stock pot, stir well to mix and incorporate all the ingredients. Heat over medium heat until boiling, stirring constantly.
- Once boiling, stir until thick and homogenous, then remove from the stove.
- While the mixture is still hot, stir in the toasted coconut, pecans, and oats. Mix and stir until all the toasted ingredients are completely coated and everything sticks together nicely. This may take several minutes of pressing the toasted ingredients into the sticky caramel mixture.
- Test for stickiness by scoping up a tablespoon of the mixture and pressing it into a small ball by rolling it in your hands into a ball. If everything sticks together well, then you are good to go. If the mixture does not stick together, simply stir in a teaspoon of almond butter.
- Scoop up 1 tablespoon (or a small cookie scoop) of the mixture, roll and firmly press into a firm ball and set on a plate. Repeat until all the mixture has been rolled into smooth, firm balls.
- Place the plate of balls into the freezer for 30 minutes to firm up. If not using chocolate, skip to Step 12.
- In the meantime, Placer the chocolate chips and tahini into a small bowl, melt the chocolate (and tahini) in the microwave for 30 seconds, then stir vigorously, continue in 10 second intervals until the chocolate chips are melted, smooth, and runny.
- Place wax paper, parchment paper, or silicone pads onto a plate or baking sheet. Remove the balls from the fridge or freezer and dunk the bottoms into the melted chocolate, hold for 10 seconds (the cold cookie balls will instantly start to firm up the warm chocolate), then place onto the wax paper lined plate. Continue until all balls have been dunked. Or simply drizzle the tops with melted chocolate (or do both). Or completely coat in melted chocolate and sprinkle with a little flakey sea salt. Place the plate (or cookie sheet) into the refrigerator to allow the chocolate to continue to firm up.
- Once firm, move to an air-tight container, then store them in the refrigerator. They also freeze well.
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 23 Bliss Balls