Raw Vegan Chocolate-Coated Caramel Yolo Balls


  • 7 ounces (200 g) (1 cup/250 mL) pitted soft Medjool dates
  • 1 1/2 tsp. (7 mL) peanut butter or other nut or seed butter
  • pinch of fine-grain sea salt
  • 1⁄4 cup plus 3 Tbsp (100 mL) dark chocolate chips
  • 1⁄2 tsp. (2 mL) coconut oil
  • flaked sea salt or chia seeds (optional)


  1. Food Processor: the pitted dates until a sticky paste forms. Add the peanut (or other type of) butter & salt & process until combined. The mixture will be very sticky! Freeze the mixture (uncovered for 10 mins – makes caramel easier to shape into balls)

  2. Line a plate with parchment paper. Lightly wet your fingers and shape the chilled caramel into small balls, making about 20 balls total. Set the balls on the parchment paper lined plate as you roll them. Place the finished balls in the freezer for 10 minutes to firm up

  3. In a small saucepan, melt the chocolate chips and oil over very low heat (you can also do if it’s sunny under the sun!). When two-thirds of the chips have melted, remove the pan from the heat and stir until smooth

  4. Remove the caramel balls from the freezer and dunk each ball into the melted chocolate, one at a time. Roll them around with a fork to coat. Tap off any excess chocolate coating and set the balls back on the lined plate. If desired, stick a toothpick in the top of each ball and sprinkle the balls with a tiny amount of flaked sea salt or chia seeds

  5. Freeze the balls for at least 20 minutes, or until the chocolate is set. YOLOs taste best straight from the freezer and will soften at room temperature

  6. Tips: If your dates are stiff or dry, soak them in water for 30 to 60 minutes to soften them before use. Drain them well and blot off excess water before processing

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