© Delish Girl To the Rescue 2015

April Ball of the Month

April 23, 2016

Hey, ballers!  We are going to get a little decadent this month.  These could be described as dessert balls.  Or, we can be fancy and proper and call them truffles.  Whatever you decide to call them, they are incredibly delicious, and they are also FREE of gluten, dairy, grains, and refined sugar, so these are still winning the ball game, so to speak.  And, when I say they are incredibly delicious, I mean it.  If a Rolo and a Reece's Peanut Butter Cup had a baby, it would be one of these balls.  Salty, sweet, rich, nutty, and dipped in dark chocolate.  Yassssss!  There are so few ingredients in these, but sometimes the best things in life are super simple.  Like all of my snack balls, I keep these babies in the freezer and pull them out when I need a sweet fix.  No need to thaw these, my friends.  Immediate satisfaction!

 

Chocolate Covered Caramel Nut Butter Balls

 

Filling

 

1 cup pitted soft Medjool dates*

1/3 cup plant-based milk**

1 cup nut butter***

 

Coating

 

heaping 1/2 cup Enjoy Life Chocolate chips

1 t. coconut oil

 

*You can get beautiful, soft Medjool dates at Fresh Market, Whole Foods, and my favorite dates come from Costco in the produce section.  They are organic at FM and WF, but not at Costco--if

you care.

 

 

 

**almond milk, cashew milk, coconut milk--any milk is just fine.

 

***I make my own nut and seed butters, so I used a homemade combo of almonds, pecans, cashews, sunflower and pumpkin seeds.  You can use almond butter, pecan butter, peanut butter, sunflower butter or anything you want!  Want to know how to make your own nut butter at home?  Leave me a comment, and I will send you the recipe!

 

 

 1.  Combine the dates and the milk in the bowl of a food processor fitted with a metal blade.

 

 2. Process until smooth

 

 3.  Add the nut butter and process again.  

 

 

4.  Refrigerate for at least 30 minutes, and roll into balls.

 

 4.  Place in the freezer for about 3 hours to harden.  Meanwhile, melt chocolate chips and coconut oil in the top of a double boiler over slightly simmering water.

 

 

5.  When chocolate is completely melted and smooth, scrape into a small bowl.  Take frozen balls, one at a time, and toss them in the chocolate until completely coated.  Remove with a fork and transfer to a parchment lined rimmed baking sheet.

 

 6.  Freeze until chocolate has set, 20 to 30 minutes, and enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

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