Ingredients

The following ingredients have 12 Servings
  • 1 cup almond meal
  • 2 tbsp desiccated coconut, plus extra for rolling
  • 1 tbsp melted coconut oil
  • 2 tbsp cocoa
  • 1 tsp vanilla essence
  • 6 medjool dates, finely chopped.

Instruction

  • <p>1. If you have wet almond meal leftover from making almond milk, you will need to dry it out. Spread leftover almond meal on a baking tray (roughly 1/2 cm thick) and place in a pre-heated, fan force oven at 180C.</p> <p>2. Bake for 20-30 minutes, or until most of the moisture has evaporated from the almond meal (test this by running it through your hands after it has cooled slightly).</p> <p>3. In a food processor, combine all the ingredients for the choc almond balls, to form a smooth paste.</p> <p>4. Roll into balls using your hands, then cover with a layer of desiccated coconut. Serve straight away, or refrigerate for later.</p> <p>&nbsp;</p>