I have to admit that I was never a fan of Tootsie Rolls as a kid. It always had a weird flavor that I could never get used to, even if it was coated in a fruity hard candy shell. But seeing that I have done several candy bars/candy ideas, I figured I better put my brains together to figure out a more decent gluten-free vegan tootsie roll version. All for you. I mean, I realize that though I don’t like these, doesn’t mean YOU don’t…
But this recipe; THIS recipe! Wow, I can stand behind these puppies. There are two things about this recipe that makes it so much better than it’s original counterpart: The first being dark cocoa powder. If you can find this at your local supermarket, buy it. You will immediately taste the difference. It makes for a more smooth, deeper-in-flavor experience that is worth every penny (not like it is that more expensive than the regular stuff but it’s still worth every penny). Secondly, the blend of powdered sugar and tapioca starch lend to a softer bite without it being overly sweet. I must admit that this part I did not come up with. I tried several times with no success a Tootsie Roll that was way too overly sweet. I had to consult several recipes on the web and they all used tapioca starch so I tried it myself. It’s such a light starch that it fit perfectly.
- 1/4 c. almond butter
- 1/4 c. Medjool dates, pitted and soaked in hot water for 5 minutes
- 2 Tbsp. maple syrup
- 2 Tbsp. dark cocoa powder (or regular cocoa powder)
- 1 Tbsp. coconut oil, melted (refined for no coconut flavor)
- 1/4 c. powdered sugar
- 1/4 c. tapioca starch/powder
- Line a baking sheet with a piece of wax paper.
- In a high-speed blender, combine the almond butter, dates, and maple syrup together until completely smooth.
- Place in a medium bowl and add the cocoa powder, powdered sugar and tapioca starch. Mix until well-combined and can form into a ball.
- Dust a piece of wax paper with the powdered sugar and tapioca starch. Place the ball on top.
- Divide the ball in half. Repeat until you half 8 small balls.
- Roll in the powdered sugar/tapioca mix and between your hands for each ball until no longer sticky. You can add more sugar/tapioca if needed. You will want to absorb all the starch/sugar mix for all the combined tootsie roll balls.
- Roll each ball with one hand on the baking sheet coated with wax paper until a narrow string is formed. Repeat for each ball.
- Freeze for 20 minutes.
- Cut each string into 4-5 pieces. Cover in candy-grade wax paper.
- Keep chilled either in the freezer or fridge.
- Serving Size: 1 Tootsie Roll
- Calories: 25
- Sugar: 2g
- Sodium: 0mg
- Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 0g
- Protein: 0.4g
- Cholesterol: 0mg
These candies actually remind me a lot of the See’s Candies Chocolate Lollypops. For those of you who have no idea what those taste like, picture an ultra brownie, chocolate-y, buttery flavor on a lollypop stick. That is exactly what these taste like. But with a much softer bite. Plus, you don’t have to use a candy thermometer so this couldn’t be easier and I am sure just won over many of you. Yay, I love converts!
Give these a try and if you do, I’d love to see a photo of it on Instagram…
This has been brought to you as a VeganMofo post.