Ingredients

The following ingredients have 30 Servings
  • 1 cup Raw Cashews or Raw Almonds
  • 8 oz Pitted Medjool Dates ((~16 medium dates) )
  • 6 Tbsp Cocoa Powder
  • 4 Tbsp Almond Butter ((I use Justin’s; see note))
  • Mini Chocolate Chips
  • Unsweetened Cocoa Powder
  • White Sesame Seeds
  • Chocolate Sprinkles

Instruction

  • Combine cashews / almonds and dates in the bowl of a food processor. Blend until finely ground. All of the pieces should be roughly the size of sesame seeds (or smaller) and evenly mixed.
  • Add cocoa powder and almond butter. Pulse until smooth. The mixture should stick together when you press it between your fingers. (Note: If it seems dry or crumbly, add more almond butter 1 Tbsp at a time. Due to the variations in almond butter and other ingredients, I have had to add up to 4 Tbsp extra to get a smooth, pliable texture.)
  • Roll dough into heaping 1 Tbsp balls. (It helps to work the dough a bit with your hands before rolling it.)
  • For some extra fun, roll them in any of the optional toppings. (If using mini chocolate chips, gently press them into the dough as you roll them.)
  • These are great chilled or room temperature. (They are softer and most cookie-dough-like at room temp.)
  • Store in the refrigerator for up to 2 weeks.