Vegan Caramel Delights (No Bake)
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.
Servings: 9 big cookies
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
Storage: 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!
Cacao Nibs Option: 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.
Nutrition
Serving: 1puck | Calories: 132kcal | Carbohydrates: 22.6g | Protein: 3.2g | Fat: 4.5g | Saturated Fat: 1.3g | Sodium: 64mg | Fiber: 3.9g | Sugar: 12.3g