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Almond Date Chocolate Balls

LUCKY RECIPES >
Almond Date Chocolate Balls
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INGREDIENTS

1 cup loosely packed fresh dates, pitted

1/2 cup almond butter (Almond butter recipe)

2 Tbsp coconut oil

1/4 tsp salt

 

For the coating 

100g 70-90% dark chocolate

1 tsp coconut oil

LUCKY NUTS IN THIS RECIPE

Natural Almonds

METHOD

  1. If you have not already remove the dates pits. Place into a food processor along with the almond butter and coconut oil or ghee. Blend for around 1 minute. The mixture should form into very small lumps- you are not aiming for a smooth paste.
  2. Take a spoon and measure approximately 1 dessert/table spoon of the date mixture. Roll into balls or the shape you desire. Place onto a lined tray. Repeat with remaining mixture then place into the fridge for 1+ hours or until firm and cold to touch.
  3. When the date mixture has set melt the chocolate. Break chocolate into very small pieces and place into a heat proof bowl with the coconut oil or ghee. Melt using either a double boiler method or in the microwave (heat in 15second increments, mixing in between).
  4. Remove date filling from the fridge. Use two forks to dip one of the date balls into the chocolate. Moving quickly. roll to coat then pick up with a fork. Allow all the excess chocolate to drip off before placing back on the lined tray. Repeat until all the date balls have been coated. Top with flakey sea salt if you wish.
  5. Place back into the fridge to set the chocolate until completely firm.
  6. To store, place in an airtight container and store in the fridge (up to 3 weeks) or the freezer (up to 3 months).

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LUCKY RECIPES

  1. If you have not already remove the dates pits. Place into a food processor along with the almond butter and coconut oil or ghee. Blend for around 1 minute. The mixture should form into very small lumps- you are not aiming for a smooth paste.
  2. Take a spoon and measure approximately 1 dessert/table spoon of the date mixture. Roll into balls or the shape you desire. Place onto a lined tray. Repeat with remaining mixture then place into the fridge for 1+ hours or until firm and cold to touch.
  3. When the date mixture has set melt the chocolate. Break chocolate into very small pieces and place into a heat proof bowl with the coconut oil or ghee. Melt using either a double boiler method or in the microwave (heat in 15second increments, mixing in between).
  4. Remove date filling from the fridge. Use two forks to dip one of the date balls into the chocolate. Moving quickly. roll to coat then pick up with a fork. Allow all the excess chocolate to drip off before placing back on the lined tray. Repeat until all the date balls have been coated. Top with flakey sea salt if you wish.
  5. Place back into the fridge to set the chocolate until completely firm.
  6. To store, place in an airtight container and store in the fridge (up to 3 weeks) or the freezer (up to 3 months).
  1. If you have not already remove the dates pits. Place into a food processor along with the almond butter and coconut oil or ghee. Blend for around 1 minute. The mixture should form into very small lumps- you are not aiming for a smooth paste.
  2. Take a spoon and measure approximately 1 dessert/table spoon of the date mixture. Roll into balls or the shape you desire. Place onto a lined tray. Repeat with remaining mixture then place into the fridge for 1+ hours or until firm and cold to touch.
  3. When the date mixture has set melt the chocolate. Break chocolate into very small pieces and place into a heat proof bowl with the coconut oil or ghee. Melt using either a double boiler method or in the microwave (heat in 15second increments, mixing in between).
  4. Remove date filling from the fridge. Use two forks to dip one of the date balls into the chocolate. Moving quickly. roll to coat then pick up with a fork. Allow all the excess chocolate to drip off before placing back on the lined tray. Repeat until all the date balls have been coated. Top with flakey sea salt if you wish.
  5. Place back into the fridge to set the chocolate until completely firm.
  6. To store, place in an airtight container and store in the fridge (up to 3 weeks) or the freezer (up to 3 months).