Recipe: Cocoa Date Balls

(inspired by Michael Hering)

Ingredients:

  • 1/2 cup organic pecans (or any nut)

  • 15 whole pitted organic dates, roughly chopped

  • 1/2 cup shredded unsweetened organic coconut, divided

  • 1 tablespoon organic coconut oil

  • 1 1/2 tablespoons organic cocoa powder

  • 1 pinch kosher salt

  • 1-2 tablespoon organic honey or organic maple syrup)

Instructions:

  1. Process the Pecans: Place the pecans in a food processor and pulse until roughly chopped.

  2. Prepare Coconut: Set aside 1/4 cup of the shredded coconut in a small bowl for later use.

  3. Combine Ingredients: Add the chopped dates, remaining shredded coconut, coconut oil, cocoa powder, and a pinch of kosher salt into the food processor with the pecans. Pulse until everything is very well combined. If the mixture seems too dry to stick together, add 1 tablespoon of water and pulse again until it reaches a sticky consistency.

  4. Form the Balls: Use a tablespoon to scoop the mixture and roll it into balls.

  5. Coat the Balls: Roll each ball in the reserved 1/4 cup of shredded coconut until fully coated

  6. Chill: Place the coated balls in a glass container or stainless steel baking sheet and refrigerate or freezer for at least 30 minutes, or until they harden.

  7. Store: Keep the Cocoa Date Balls in a glass or stainless steel airtight container in the fridge for up to two weeks.