Ingredients
- 120 g almonds
- 320 g pitted dates
- 200 g rolled oats not pre-cooked or quick oats
- 1 tsp salt
- 1 tbsp cocoa powder 100% cacao + more to cover the balls
- water if needed
Instructions
- Spread out the almonds on a baking tray and toast at 180C / 350F for 5-10min or until slightly darker in colour and fragrant. Remove and let cool completely.
- Cover the dates in boiling water for 10 min. Then remove the water and let them drip the excess by placing them on a colander over a bowl for 5 minutes.
- Put all the ingredients inside the bowl of a food processor and process until you get an even paste. Try to form a ball in your hands and if you think it's too dry add a teaspoon of water. Repeat until you like the consistency.
- Measure a tablespoon of cocoa powder and place it on a plate. Add more later if needed.
- Use a cookie scoop to measure out 1 ball and roll the dough between your wet hands until it's completely round. The water from your hands will then make the cocoa powder stick to the balls.
- Roll the ball on the cocoa powder and pat to remove any excess. Roll once again between your hands.
- They're ready to eat! They keep in the fridge for 5 days or in the freezer for up to 3 months.
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