Angela Liddon has turned her internet blog sensation into a New York Times best seller. After struggling for years with an eating disorder, Angela began a new journey to heal her relationship with food. After trading the low-calorie, processed foods she had been eating for whole nutrient-packed foods, Angela wanted to share her rediscovered health and energy. She is a self-trained chef who has spent years perfecting the art of plant-based cooking and sharing her inventive and delicious recipes on her blog ohsheglows.com. 

 

The Oh She Glows Cookbook is full of more than one hundred mouth-watering, wholesome recipes that will please non-vegans and vegans alike. The variety of colors, textures and flavors will make your mouth water and you will be satisfied both by the food and by the fact that it is so good for you! 

 

Mother's Day is a great time to share health and culinary joy with the women you love!

 

 

7 ounces (1 cup) pitted soft Medjool dates

1 1/2 teaspoons peanut butter or other nut or seed butter

Pinch of fine-grain sea salt

 

1/4 cup plus 3 tablespoons dark chocolate chips

1/2 teaspoon coconut oil

Flaked sea salt or chia seeds (optional)

 

1. Make the caramel: Process the pitted dates in a food processor until a sticky paste forms. Add the peanut butter and salt and process until combined. The mixture will be very sticky, but this is what we want.

2. Scoop the sticky mixture into a bowl and freeze, uncovered, for about 10 minutes. (Chilling makes the caramel easier to shape into balls.) 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. Make the chocolate Coating: In a small saucepan, melt the chocolate chips and oil over very low heat. 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.

 

Recipe from The Oh She Glows Cookbook by Angela Liddon.

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