Equipment
- Food Processor
Ingredients
- 1 cup soft medjool dates (about 10)
- ¾ cup pecans
- ½ cup cashews
- ⅓ cup unsweetened powdered peanut butter
- ⅓ cup raw unsweetened cacao powder
- ½ cup hemp seed
- ¼ cup ground flax seed
- ¼ tsp salt
- 1 tbsp vanilla extract
- 1-3 tbsp water
- ½ cup vegan dark chocolate chips
Method
- Add all ingredients except water and chocolate chips to a food processor.
- Turn on high until ingredients are fully combined. The mixture will be fairly dry and crumbly. Add water 1 TBSP at a time (the change in texture happens FAST!) and mix on high until a very doughy fudgey texture is reached. I usually end up using 1-2 TBSP but it TOTALLY varies depending on the moisture content of your dates. You will know when the texture is right .
- Stir in chocolate chips. Roll into bite sized balls and press on additional chocolate chips (purely for cuteness).
Notes
Store in an air tight container on the counter for up to 7 days or in the fridge for up to 2 weeks (but I bet they won’t last that long! ).
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.