Vegan Peanut Butter Caramel Truffles

April 16, 2015 by braytonbb

Don’t be scared about by the word vegan. It just means healthier and you can still enjoy the flavor especially when you add peanut butter. These truffles are not made with caramel but an alternative. Since I am still somewhat new to the vegan world I am always looking for new recipes so I am really excited to share this 5 ingredient recipe, since we all need a little chocolate after dinner, in my opinion. This one came from the minimalist baker which I find myself using a lot. Hope you enjoy.

Vegan Peanut Butter Caramel Truffles – serves 20 Caramel peanut butter truffles

16oz. Medjool dates, pitted, 2.5 TB melted coconut oil, divided, 3/4 tsp. sea salt, 1/4 C all natural creamy, salted peanut butter, 1 C dairy free dark chocolate chips.

Add dates to food processor. Add 1 TB melted coconut oil and mix. ( do not melt coconut oil in the microwave. Heat in a bowl over a gas range or add to a saucepan for electric range).  If it doesn’t look like it is forming a paste, add a little bit of warm water. Not too much though other wise it won’t stick together. Add 3/4 tsp. seal salt and mix more, scraping down the sides.

Form into ball the size of a superball or a bit larger and place on parchment paper and freeze for 30 minutes.

While they are freezing, combine peanut butter and 1/2 TB melted coconut oil. Right before your 30 is up, heat peanut butter mixture in microwave for about 20 seconds. Remove truffles from the freezer and pour peanut butter mixture over the tops of the truffles. Freeze again for another 30 minutes.

About 5 minutes before you are ready to take the truffles out of the freezer,  warm the chocolate chips with remaining 1 TB melted coconut oil in the microwave until melted and dip truffles into the melted chocolate. Sprinkle with more sea salt if desired and place back on the parchment paper.  Put in the refrigerator until ready to serve.



Dark Chocolate and Salted Caramel and Peanut Brownies

July 13, 2012 by braytonbb

This is probably the best brownie recipe I have ever had, hands down. If you like a chewy brownie, this is for you. The nuts give it a bit of saltiness and crunch and the caramel gives you that chewy sweetness that forces you to slow down in eating it before you inhale it and go back for seconds. I hope you enjoy this recipe is as much as I do!

CARAMEL AND SALTED PEANUT BROWNIESDark Chocolate and Salted Caramel and Peanut Brownies – Serves 12 brownies

1 stick butter, plus a little more greasing your pan, 10 oz of chewy caramels (chewier the better), 1/3 C flour, 1/4 C unsweetened cocoa, 6 oz. bittersweet chocolate, 1 oz. of dark chocolate, 3/4 C sugar, 3/4 brown sugar, 4 large eggs, 1 tsp. vanilla extract, 1/4 tsp. salt and 1 C roasted, salted peanuts.

IMPORTANT! Line the bottom of a 9″ square baking pan with parchment paper. Foil works, but does stick to the brownies. Also and 8″ pan works, but you do have bake a little longer. Paper is important though in cutting the brownies.  Butter paper an sides of the pan. Place caramels, flour and cocoa in a med bowl and toss to combine. Set aside.

In a double boiler, set over simmer water, melt butter. Ad chocolates and stir until melted. Remove from heat and let cool about 10 min.

Preheat oven to 350 degrees. In a large bowl whisk together sugar, eggs, vanilla and salt until very thick. Stir in chocolate  mixture and peanut until just combined.

Spread brownie batter in pan. Bake for 30 min. Transfer to a wire rack and cool in pan. Refrigerate brownies until chilled, 3-4 hours before cutting.