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Easy Vegan Tootsie Rolls

  • Author: Cara Reed
  • Yield: 40 1x


  • 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


  1. Line a baking sheet with a piece of wax paper.
  2. In a high-speed blender, combine the almond butter, dates, and maple syrup together until completely smooth.
  3. 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.
  4. Dust a piece of wax paper with the powdered sugar and tapioca starch. Place the ball on top.
  5. Divide the ball in half. Repeat until you half 8 small balls.
  6. 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.
  7. Roll each ball with one hand on the baking sheet coated with wax paper until a narrow string is formed. Repeat for each ball.
  8. Freeze for 20 minutes.
  9. Cut each string into 4-5 pieces. Cover in candy-grade wax paper.
  10. 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