Easy Raw Chocolate-Coated Caramel YOLO Balls


Seriously these are #TODIEFOR! If you are a raw, whole food, vegan foodie or just loves amazing treats… this dessert is for you! Simple, healthy and full of flavour I can promise you won’t be disappointment. Again this is one of my favourite recipes from Oh She Glows.

Try it out, snap a pic and tag me on Instagram @katiemusicco

Can’t wait to see what you think!

Raw Chocolate-Coated Caramel Yolo Balls

Makes 20 Yolos

PREP TIME: 25 minutes

CHILL TIME: 40 minutes

gluten-free, raw/no bake, soy-free option, grain-free, nut-free option

Ingredients for the Caramel

  • 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

Ingredients for the Chocolate Coating

  • 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)

Directions for 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.

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.

Directions for 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.

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.

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.

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.

**If you have leftover melted chocolate, scoop it onto a parchment paper — lined plate and freeze it. The chocolate will harden back up and you won’t have to throw any away. Break up the chocolate and store it for another use. Waste not, want not, as my mother always says!

For a nut-free option, use sunflower seed butter instead of nut butter.

For a soy-free option, use soy-free nondairy chocolate.

Is your period controlling your life? Find out how to regulate your cycle and balance your hormones naturally? How to regulate your Period naturally. Curious? Grab my FREE guide on Seed Cycling

The #1 Vegan Energy Bar Recipe

If you need a healthy, energy boosting recipe that tastes amazing you just found it! Jam packed with hormone balancing seeds and dense nutrition these bars are mine (and my husbands) go to quick bite on the run. Or just a nice healthy treat with a cup of tea. I found the recipe in the Oh She Glows cookbook by Angela Liddon, my favourite vegan cookbook. I’m not a vegan but try to our limit the amount of animal protein in our house and these are definitely #husbandapproved. He’s alway asking me to whip up a batch for his work week.

Try it out, snap a pic and tag me on Instagram #theglowgetter so I can see what you’ve been up to.


Classic Glo Bar recipe (makes 12 bars)
Prep time: 15 minutes
Freeze time: 10 minutes

1 1⁄2 cups gluten-free rolled oats
1 1⁄4 cups rice crisp cereal
1⁄4 cup hemp seeds
1⁄4 cup sunflower seeds
1⁄4 cup unsweetened shredded coconut
2 tablespoons sesame seeds
2 tablespoons chia seeds
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon fine-grain sea salt
1⁄2 cup, plus 1 tablespoon, brown rice syrup
1⁄4 cup roasted peanut butter or almond butter
1 teaspoon pure vanilla extract
1⁄4 cup mini non-dairy chocolate chips (such as Enjoy Life brand) (optional)

1. Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).

2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.

3. In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.

4. Pour the peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture. (The resulting mixture will be very thick and difficult to stir. If you get tired, just picture me making five hundred of these bars in a row, and you’ll feel better!) If using the chocolate chips, allow the mixture to cool slightly before folding in the chips. This will prevent them from melting.

5. Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out.

6. Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.

7. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.

8. Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.

Tip: To make the bars nut-free, substitute sunflower seed butter for the peanut butter. Look for lightly sweetened sunflower seed butter, such as by Sunbutter, because unsweetened sunflower seed butter can have a bitter aftertaste.


When smoothie bowls and cereal collide! The creamy, fruity base of this bowl combined with the crispy toppings made an excellent power breakfast. We even included a full serving of our Perfect Protein Elevated Adrenal Support which contains Ashwagandha, Reishi, and Acerola Cherries in this Adrenal Power Breakfast Bowl!


Recipe Type: Breakfast Vegan Vegetarian


  • 1 cup + ¼ cup (250 mL + 60 mL) nondairy milk

  • ½ cup (125 mL) steel cut oats

  • 1 scoop Botanica Perfect Protein Elevated Adrenal Support

  • ¼ cup (60 mL) rice puffs

  • 2 Tbsp (30 mL) hemp seed

  • 2 Tbsp (30 mL) large flaked coconut, toasted

  • 2 Tbsp (30 mL)  Goji Berries

  • 1 Tbsp (15 mL) chia seeds

  • 2 tsp (10 mL) pure maple syrup


  1. In a bowl combine 1 cup (250 mL) nondairy milk with steel cut oats. Stir together and cover. Refrigerate overnight for at least 10 hours.

  2. To serve, stir in the remaining milk with rice puffs. Garnish with hemp seed, coconut, Botanica Goji Berries, and chia seeds. Drizzle with maple syrup and serve.

  3. Substitute steel cut oats with large flaked oatmeal, if you wish. Heat oats before stirring and topping with remaining ingredients if you wish.