15 soft pitted dates
1 cup shredded coconut
Blend pitted dates, peanut butter and water in a food processor until the mixture turns into a coarse paste. You may need to add more water depending on the brand of peanut butter you use (some pb’s are drier than others).Add peanuts, salt and chocolate chips to the food processor. Pulse a few times to incorporate the ingredients and break the peanuts into smaller pieces.Take spoonfuls of the mixer and roll into 2-inch balls. Roll each ball in finely shredded coconut and place on a plate.Refrigerate for 20 minutes or until ready to serve.
I was craving something sweet…sometimes nothing will do, but a big bowl of peanut butter and chocolate! My solution –> a smoothie bowl made with bananas and dates drizzled with organic chocolate and peanut butter and topped with caramelized coconut bananas, brown butter chocolate squares, berries, mint, buckinis, cacao nibs and everything you dream about.
2 squares of chocolate (I used this amazing Brown Butter Organic Chocolate) You can also opt for one of Altereco’s vegan chocolates.
So I’ve been writing joie de vivre posts for a long time…highlighting things, places, activities or moments that make my heart zing. There are lot of simple joys throughout the week, but one that I particularly look forward to is fruit shopping on the weekends. There is a large population of expatriate Vietnamese families in Westminster known as Little Saigon (a 30 minute drive away from where we live) and it’s become one of my favorite places to explore! I really have a blast shopping in the markets and trying different restaurants with Dan and our friends. There are so many awesome goodies to discover. Mangosteen, passion fruit, durian, cherimoya, starfruit, sugarcane, pho and banh xeo! Here are some of my favorite fruit finds from Trai Cay Ngon.
I’m not a vegan (as you can see from many of my other recipes), but lately I’ve have been experimenting with healthier options. I think I nailed this one! I wouldn’t feel right keeping this to myself so I had to should share it with you guys! It will improve your life…or at least put a satisfied smile on your face. I even like these better than Reese’s Peanut Butter Cups! Whaaaaat!? It’s true. They are super easy to make and taste amazing + you’ll feel less guilty indulging in these little treats because they are all natural with no preservative. Without further ado, I give you Vegan Chocolate Nut Butter Caramel Cups With Sea Salt.
Makes about 8 (2 inches round 1 inch thick each)
1 cup vegan chocolate chips
2 tsp. coconut oil
Nut butter caramel:
2 tbsp. nut butter (any kind will do…I like peanut)
8 soft pitted dates
1 tsp. coconut oil
1 tbsp. water
pinch of sea salt
-Place the chocolate chips and coconut oil in a microwavable cup for 30 seconds to 1 minute. Stir to incorporate the oil into the chocolate. You’ll want the consistency of the chocolate to pour off your spoon in a thick stream (not too runny or it won’t set up)
-Spoon a bit of the chocolate into your mini nonstick muffin cups, just enough to cover the bottom of each cup. Then place the tin in the freezer. Any leftover chocolate can be set aside and used later.
-Now start the nut butter caramel! Place the nut butter (cashew, almond, peanut or whatever you like), soft pitted dates, coconut oil, water and sea salt in a blender or food processor. Blend until the the ingredients turn into a fine paste.
-Take the frozen chocolate tin out of the freezer and distribute the nut butter caramel evenly among the cups. Press the paste firmly into the mold to avoid any gaps between the layers. Make sure to pat the tops so they are level and flat.
-Reheat the leftover chocolate and pour it over the cups. Give the tin a few taps on the counter to level the chocolate. Sprinkle with a sea salt flakes.
-Place in the fridge or freezer until the chocolate has set. * To release the treats from the mini muffin tin, hold the bottom of the tin over a flame for 5 seconds on each cup. Take a thin knife and run it along the edge of each circle. They should pop right out. Serve at room temp