One or two of these bite-size treats is just enough to satisfy a chocolate lover’s craving. This recipe calls for cacao powder and cacao nibs. Cacao powder is produced by cold-pressing unroasted cocoa beans, and cacao nibs are raw cacao beans that have been crumbled into small chunks. Both the powder and nibs provide nutritious antioxidants, minerals, and living enzymes, which is said to be good for you. Serve this little treat on its own, or with Non-Dairy Vanilla Ice Cream.
- 2/3 cup almonds
- 2/3 cup gluten-free rolled oats
- 1 cup almond butter
- 1/4 cup cacao powder
- 8 medjool dates, pitted
- 2 tablespoons 100% pure maple syrup
- 1 tablespoon fresh lemon juice
- pinch sea salt
- 1/3 cup cacao nibs*
- In a food processor, pulse nuts until coarsely chopped.
- Add remaining ingredients, except for the cacao nibs, and process until well combine and clumps together.
- With clean hands, roll into 1 1/2-inch balls. Dip each ball into cold filtered water then roll in a small bowl of cacao nibs.
- Place in an airtight container with wax paper between layers, and refrigerate for 30 minutes or more before serving.
- Omit the cacao nibs if you prefer a plain texture, or replace the cacao nibs with unsweetened shredded coconut* or finely chopped organic walnuts.
- Cocoa powder* can be used in place of cacao powder. Just know that cocoa powder is cacao that’s been roasted at high temperatures, which reduces the enzyme content and lowers the overall nutritional value. Carob powder* doesn’t contain caffeine, and can also be used in place of the cacao powder.
Makes about 24 balls
* There is a small possibility of cacao powder, cocoa powder, carob powder, and shredded coconut being manufactured in facilities that use milk or wheat in other products, so uncompromising vegans and people with celiac disease and gluten sensitivity may want to contact the manufacturers to be sure that the brands used are safe from cross contamination.Save
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