Prep time: 25 minutes Makes: 20-25 balls
1 and 1/2 cups pitted Medjool dates
3 bars of K’ul 70% chocolate (1.23 ounces each)
1 cup organic chunky peanut butter
1/2 cup roughly chopped almonds
2 tablespoons organic honey
1/2 cup raw coconut
1 teaspoon best quality vanilla
1/4 teaspoon salt
Line a baking sheet with parchment paper or a silicone mat and set aside.
Microwave the chocolate in a pyrex cup for about 45 seconds to a minute until completely melted. In the bowl of your food processor, add the dates, peanut butter and melted chocolate. Pulse until completely blended and no big chunks are left. Add in the coconut, vanilla, honey and salt. Pulse just a few times until the rest of the ingredients are blended. Transfer to another bowl and stir in the almonds. Use a small ice cream scoop to scoop the balls, then roll them in your hands until they are smooth and held together well. Place the balls on the lined baking sheet and in the fridge until they are nicely chilled before eating them. Store them in the fridge in an airtight container for up to a week, or in the freezer for up to a month.