Equipment
- Food Processor
Ingredients
- 1 cup soft medjool dates, around 10 dates
- 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 flaxseed
- ¼ tsp salt
- 1 tbsp vanilla extract
- 1-3 tbsp water
- ½ cup dairy free 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! ).
Nutrition
Serving 1servingCalories 126kcalCarbohydrates 9gProtein 2gFat 10gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 3gCholesterol 0.001mgSodium 34mgPotassium 101mgFiber 2gSugar 6gVitamin A 16IUVitamin C 0.1mgCalcium 18mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
