I took all of these shots at my friend Jacki's perfect little house, which is definitely home tour worthy. This recipe is also from PlateJoy, which makes my recipe planning so, so much easier. So, if everything looks a little bit different then before, that is why, and I can't take credit for much of it. So here we've got these vegan desserts, which I was going to press into little bars, but ultimately decided they were better as dessert balls. Also, FYI if you want to put these in an 8x8 and chop them into bars, you'll want to double the recipe and get some parchment paper, so they don't stick too badly to the pan. They're no-bake, so stickiness should be too much of an issue. I remember my first few attempts at vegan baking where I thought all problems could be solved by subbing almond flour and vegan butter. Not so, my friends, not so. Well maybe in some cases.
I've found that the vegan baking/dessert world is a beast all its own. Modifications can be as simple as subbing a few ingredients, but often you're kind of reinventing the wheel, which is never a bad thing. Get those little neurons and synapses working, and learn new skills, but it can also be frustrating, or surprisingly simple, like these little guys. The only real tricky here is, getting them to the right consistency. They're never all the way, all the way, blended, but they do mush together really nicely, and form these little balls that are super quick when you need something sweet. I like to keep them in the fridge. I think they're much better cold, but you may have a different opinion. Try them both ways, see what you think.
If you're looking to find more vegan, vegetarian, Whole30, or any specialty diet recipes, click here to get tons of ideas.
Here's what you'll need:
- 1/2 cup of dried apricots
- 1/2 cup of raw cashews
- 8 pitted dates
- 2 tablespoons of sesame seeds - you can either blend these in the food processor or roll the other ingredients in the seeds. I prefer to blend all together.
- 1 tablespoon hemp seeds (optional)
- 1 tablespoon of almond butter (optional, but it helps them get nice and sticky)
- Pulse just the cashews for about 30 seconds in the food processor
- Add in all other ingredients and blend until it becomes easy to press together. It'll look something like the picture above.
- Roll into balls, and store in the fridge for up to a week.
- Yields about 10