This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
My vegan caramel delights are a superfood-packed rendition of a favorite Girl Scout cookie! They are no-bake, oil-free, gluten-free, and irresistible.
Happiness is your 9-year-old finally trying a Medjool date at vacation bible school and declaring that he loves them.
“Really, Mommy, they are SO good! They taste just like caramel!”
When he asked if I could buy some, I told him to open the pantry and look on the second shelf.
We always have them. I’ve been secreting them into his food his entire life, despite his outright rejection of plain, whole dates. It made all the difference for him to discover them on his own.
My son’s comment about the dates tasting like caramel prompted today’s post, a no-bake homage to Girl Scout cookies. Specifically, caramel delights.
Recipe Benefits
- Quick and easy to make
- No baking required
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- High fiber (3.9 grams per cookie)
- Packed with nutritious ingredients
- No refined sugar
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- whole pitted dates
- rolled oats, (certified GF as needed)
- whole roasted, lightly salted almonds, (see notes for options)
- unsweetened flake coconut
- cacao nibs, (see notes for options)
- coconut flour, (more, if needed)
- Optional: 2 tablespoons semisweet chocolate chips, melted
Health Benefits of Dates
Dates are a a fantastic energy food. They are a good source of of fiber and include a host of essential minerals (calcium, iron, phosphorus, sodium, potassium, magnesium and zinc) and vitamins (thiamin, riboflavin, niacin, folate, vitamin A and vitamin K).
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Line 9 of the cups of a standard size muffin tin with silicone or paper liners. If you are ok with a small amount of oil, you can also opt to grease or lightly spray the cups.
- Place the dates in a small bowl. Cover with enough boiling water to just cover. Let stand for 10 minutes. Drain, reserving 2 tablespoons (30 mL) of the soaking water.
- In a food processor, process the oats, almonds and coconut into a fine powder. Transfer to a medium mixing bowl.
- Place the drained dates in the food processor (no need to clean it). Process into a paste, stopping and scraping down the processor bowl as needed.
- Add oat mixture back to bowl, along with the cacao nibs, salt and reserved soaking liquid. Process until well blended, stopping to scrape down bowl several times. Add 2 tablespoons coconut flour; process to combine. If mixture is still fairly moist, add the remaining coconut flour.
- Scrape dough from processor and divide into 9 equal portions. Roll each portion into a ball and press into the prepared cups, flattening tops. Drizzle tops with melted chocolate.
- Refrigerate at least hour before removing from cups.
I’m not the only one who thinks they taste utterly amazing workout fuel. A certain little boy has had these in his lunchbox all week during baseball camp (powered by caramel delights!). Thanks to bible school the week prior, he’s now delighted by what makes them so caramel-y delicious!
Happy eats!
FAQ
- How should I store the vegan caramel delights? Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. These will keep well at room temp for 2 to 3 days so long as it is not boiling hot!
- What can I use in place of cacao nibs? 2 to 3 tablespoons of dark chocolate chips, chopped, can be used in place of the cacao nibs.
- Roasted Almonds Option: You can use raw whole almonds, or toasted whole almonds, in place of the roasted salted almonds. I recommend adding a pinch of salt to the recipe if using one of these two options.
Related Recipes
Vegan Caramel Delights (No Bake)
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 1 cup whole pitted dates, (lightly packed into cup)
- 1.25 cups rolled oats, (certified GF as needed)
- 1/2 cup whole roasted, lightly salted almonds, (see notes for options)
- 1/3 cup unsweetened flake coconut
- 1/4 cup cacao nibs, (see notes for options)
- 2 tablespoons coconut flour, (more, if needed)
- Optional: 2 tablespoons semisweet chocolate chips, melted
Instructions
- Line 9 of the cups of a standard size muffin tin with silicone or paper liners. If you are ok with a small amount of oil, you can also opt to grease or lightly spray the cups.
- Place the dates in a small bowl. Cover with enough boiling water to just cover. Let stand for 10 minutes. Drain, reserving 2 tablespoons (30 mL) of the soaking water.
- In a food processor, process the oats, almonds and coconut into a fine powder. Transfer to a medium mixing bowl.
- Place the drained dates in the food processor (no need to clean it). Process into a paste, stopping and scraping down the processor bowl as needed.
- Add oat mixture back to bowl, along with the cacao nibs, salt and reserved soaking liquid. Process until well blended, stopping to scrape down bowl several times. Add 2 tablespoons coconut flour; process to combine. If mixture is still fairly moist, add the remaining coconut flour.
- Scrape dough from processor and divide into 9 equal portions. Roll each portion into a ball and press into the prepared cups, flattening tops. Drizzle tops with melted chocolate.
- Refrigerate at least hour before removing from cups.
Notes
Nutrition
