Ingredients

The following ingredients have 14 Servings
  • 1 cup packed pitted medjool dates ((measured after pits are removed))
  • 1/4 cup almond flour ((or sub almond meal, but the cake flavor is more pronounced with flour))
  • 1 Tbsp coconut flour ((or sub more almond flour))
  • 1/4 cup cacao powder ((or Dutch process cocoa powder))
  • 2 Tbsp beetroot powder
  • 1 tsp vanilla extract
  • 1 Tbsp maple syrup
  • 1 Tbsp coconut cream, full-fat coconut milk, or another dairy-free milk ((optional))
  • Cocoa Powder

Instruction

  • To a food processor, add pitted dates and blend until small bits remain or a ball forms.
  • Next add your almond flour, coconut flour, cacao powder, beetroot powder, vanilla extract, and maple syrup. Blend until a tacky dough is formed — about 20-30 seconds. Add coconut cream only if the dough still appears dry.
  • The mixture should form easily when squeezed between your fingers. If too dry, add a little more maple syrup or coconut cream. If too wet or sticky, add more coconut flour, almond flour, or cacao powder as needed.
  • Scoop out 1-Tbsp amounts of dough and roll into balls (we like this scoop). Repeat until all of your mixture is used up.
  • Enjoy as is, or roll in cacao powder for a richer chocolate flavor, or beetroot powder for pink color and earthier flavor (we enjoyed a mix of both).
  • Store leftovers covered in the refrigerator for 2 weeks, or the freezer for 1 month or more. Serve slightly chilled or at room temperature.