Ingredients
- 1/2 cup pine nuts (or pecans, per original recipe)
- 1/2 cup almond meal (about 1/3 cup whole almonds, ground in your food processor)
- 328 grams pitted dates (medjool dates, 1 1/2 cups)
- 2 tablespoons cacao powder (raw, I used home-roasted cacao beans, ground)
- 2 tablespoons flaked coconut (plus extra for dusting the balls)
- 1 teaspoon vanilla extract
- 1 tablespoon agave syrup (or pure maple syrup, per original recipe)
- 1 tablespoon water
How to Make
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See note at bottom if you're making your own meal and using fresh cacao beans.
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Step 1: Place all ingredients in a food processor and process until mixture comes together into a sticky ball. If necessary, use small amounts of extra water to bring it together. I usually need to use an additional two more teaspoons of water.
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Step 2: Scoop small amounts of the mixture and roll into balls in the palms of your hands - to a diameter of about 3/4 inch. Roll in the extra coconut to lightly coat.
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Step 3: Store in an airtight container for up to a week. If you can resist, these taste even better the second day. Makes about 35 balls, depending on the size.
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NOTE: If using whole almonds and cacao beans, here's the steps. Place almonds in the food processor, process until ground up and no large chunks remain. Pour into a measuring cup to make sure you have 1/2 cup. Set aside. Without washing bowl, add the roasted and skinned cacao beans. Process until finely ground. Pour into a cup and measure out two tablespoons into the processor bowl. Add the almond meal and follow step #1 above.
Tips & Variations
- Food processor
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