135g almonds soaked overnight
2 tablespoons sesame seeds
heavy pinch salt
2-3 tablespoons honey
2-5 dates (or any other dried fruit to thicken)
2 1/2 tablespoons raw cocoa nibs (or 2 tablespoons cocoa powder)
1/4 – 1/3 cup coconut chips (or flakes) for rolling
Start the day before by weighing out about 135grams or about 1 cup of raw almonds, soak them in 2-3 times their volume of water for 8-12 hours and drain. Pat dry and store in fridge until needed.
In a food processor, add your almonds, salt, cocoa nibs or powder, and sesame seeds. Pulse until it forms a crumbly mixture. Add your pitted dates, and pulse again until it starts to form into balls. If using honey Add your honey, and pulse until mixture resembles sticky dough. When you squeeze a little in your hand, it should hold its form no problem. If mixture is too dry add more honey or dried fruit, if too wet, add some extra sesame seeds.
Take mixture 1 tablespoon or so at a time and roll into balls. Take coconut chips or another topping of choice and roll each ball into the topping.
If you want the balls to be firm you can freeze for a few hours, refridgerate for 6 or more hours. Or you can put them in the dehydrator for 4-8 hours at 110 degrees until they reach your desired texture.
Prep time: 10-20 minutes Cook time: Varied Serves: 18 balls
Nutrition: 1 serving (18 servings)
86 calories, 2g protein, 9g carbs, 5g fat (transfat free)
high in vitamin E, Omega-6 fatty acids, and poly/monounsaturated fats
allergies: nuts, honey, chocolate, sesame seeds
Vegetarian and raw food friend: veganize by replacing the honey with agave or more dried fruit