From Oh She Glows By: Anglea Liddon
For the Caramel:
- 7 ounces (200g) (1cup/250ml) pitted soft Medjool dates
- 1 1/2 tsp peanut peanut butter or other nut or seed butter
- Pinch of fine grain sea salt
For the Chocolate Coating:
- 1/4 cup plus 3 tbsp dark chocolate chips
- 1/2 tsp of coconut oil
- Flaked sea salt or chia seeds (optional)
Makes 20 yolos
Prep time: 25 mins Chill time: 40 mins
Gluten Free, raw/no bake, soy free option, grain free, nut free option
1. Make the Caramel: Process the pitted dates in a food processor until a sticky paste forms. Add the peanut butter and salt and process until combined. The mixture will be very sticky, but this is what we want.
2. Scoop the sticky mixture into a bowl and freeze, uncovered, for about 10 mins. (chilling makes the caramel easier to shape into balls) Line a plate with parchment paper. Lightly wet your fingers and shape the caramel into small balls, making about 20 balls in total. Set the balls on the parchment paper-lined plate as you roll them. Place the finished balls in the freezer for 10 mins to firm up.
3. Make the chocolate coating: In a small saucepan, melt the chocolate chips and oil over very low heat. When 2/3 of the chips have melted, remove the pan from the heat and stir until smooth.
4. Remove the caramel balls from the freezer and dunk each ball into the melted chocolate, one at a time. Roll them around with a fork to coat. Tap off any excess chocolate coating and set the balls back on the lined plate. If desired, stick a toothpick in the top of each ball and sprinkle balls with a tiny amount of flaked sea salt or chia seeds.
5. Freeze the balls for at least 20 mins, or until the chocolate is set. Yolos taste best straight from the freezer and will soften at room temp.