Oh She Glows Yolos (aka: the quickest, easiest vegan/GF treat!)

This has become my obsession over the last few weeks.  Funnily enough, the first time I ever had these delicious chocolate caramels was way back in 2012 or 2013!  My friends Emily and Alasdair made dinner for us and they made these little babies.  Back in the day, in Saskatoon, two of my three roommates were vegan and I was not.  Fast forward five years, now I’m the vegan and they’ve returned to an omnivorous diet.  Kind of funny how things go like that.  Anyway, I remember being really impressed with these, but I sort of tucked that away into things I like but probably won’t make, until recently.  Now, I gotta say, getting a mini food processor was a huge life upgrade!  My mom kindly gifted me one about a year ago or so.  Previously I’d just had a blender and couldn’t really justify getting a full-sized food processor simple because we really don’t have the space for it (the joys of living in a small apartment with very limited storage or counter space, or outlets for that matter!)  But one day, I found this mini Kitchen Aid food processor at Canadian Tire, and since then, my culinary life has much improved!  The reason why I’m going on and on about this freakin’ food processor is just that there were quite a few recipes and dishes that I tried to make using a blender and failed miserably or just shyed away from since I knew it wouldn’t go well without a food processor (for instance, my many misadventures trying to make homemade falafel).  These yolos were one such item; so simple, few ingredients, little time, but needs one key kitchen item to make it all work.  So now that I have one, I’m making these alot… like too much… I can’t stop eating these.  Anyway, this is my take on the Oh She Glows Yolos, but I have put my own twist to it, I use tahini rather than a nut butter.  I think that it adds an interesting flavour profile, it’s not as overpowering as peanut butter and it’s a little more oily so the balls are easier to roll out.  I also just eyeball this recipe usually, so feel free to do the same, it’s pretty simple, so you can’t really screw it up *knock on wood*.

Makes approx. 16 chocolates

Time: 15 mins plus cooling time


  • 1 cup pitted medjool dates (approx. 10 dates)
  • 1 tbsp tahini
  • 1/2 tsp course salt
  • 1/3 cup chocolate chips



  • Combine dates, tahini and salt into the food processor.  Mix it until it forms a thick paste.  It should clump together in a big ball in the food processor.


  • Line a baking sheet with parchment paper
  • Roll the date paste into small balls, about 1 inch in diameter.
  • Put the baking tray into the freezer for approx 10 mins to allow the “caramels” to firm up.


  • Over low heat, add 1/4 cup of chocolate chips to a small sauce pan, stirring constantly to ensure that the chocolate does not burn.


  • Once the chocolate chips are completely melted transfer melted chocolate to a small bowl.
  • Roll the caramels in the chocolate and coat evenly.  Place back on the parchment paper lined baking sheet.  *If you have extra melted chocolate, try cutting up a banana in bite sized pieces and dip in the chocolate.  Place on the baking sheet with the chocolates.


  • Once all the caramels are coated in chocolate, place them back in the freezer for another 10 minutes to firm up.
  • Store in the fridge for up to.. several days?  I’m not really sure because mine are always eaten quicker than I’d like to admit… I’m gonna say you can keep them in the fridge for about a week, or store them in the freezer for up to a month… If you have that kind of discipline – I certainly don’t haha.




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