CHOCOLATE BALLS

Well, you’ve all been asking and so I am finally going to give you the definitive of my chocolate balls recipe!

INGREDIENTS
1 cup ground almonds (use oat flour for nut allergies!)

12 medjool dates (pitted)

1/4 cup peanut butter (any nut butter, or seed butter if nut allergy)

1/4 cup coconut oil (or alternative for nut allergy)

1/4 cup raw cacao powder

1 stalk vanilla pod OR 1 tsp vanilla essence

1 tsp pink himalayan salt (or any old salt!)

TOPPING
1 TBSP CACAO BUTTER

1 TBSP AGAVE/MAPLE

DROP VANILLA

1 TBSP CACAO POWDER

METHOD

Using a food processor, whizz the almonds and dates together until they are well mixed and fluffy.

Add peanut butter, coconut oil and vanilla essence. Whizz.

Add cacao powder and salt.

Whizz.

Check consistency with finger tips, you want it to clump together relatively easily.

Take teaspoon sized amounts out and roll into balls.

Once all balls are rolled place in freezer while you make the topping (if you want it).

TOPPING

Melt cacao butter in a bain marie or microwave. Add agave syrup/maple syrup, cacao powder and vanilla.

Mix up and let it cool slightly so it becomes a little thicker.

Then start spooning or pouring onto the frozen balls. It will harden quite quickly and you can then sprinkle a little bit more salt on if you prefer!(to taste!)

TA DAAAAAA!!!

Keep in fridge. They won’t last long!

xxxx