- 3 tbsp raw cacao powder
- 1 tbsp melted unrefined coconut oil
- 1 tsp chia seeds
- 15-20 roasted cashews
- 1 tsp unsweetened coconut flakes plus an additional tbsp for rolling
- 1 cup chopped dates
- optional - coconut flour dredging
- Food processor
- Mixing bowl
Melt coconut oil either in the micro for 30 seconds or on the stove and combine with cacao in a medium bowl until well incorporated. Set aside. In a food processor, add the chopped dates, cacao and coconut oil mixture and blend until fairly small and well incorporated. Add cashews, chia seeds and shredded coconut and continue pulsing for an additional 30 seconds or until well incorporated. Put everything back in the bowl.
With clean hands or wearing kitchen gloves, form small 1" balls and dredge them through coconut flakes. Store in the refrigerator in an air-tight container. I don't recommend storing them at room temperature as coconut oil melts once it get past 76 °F.
* An option is to dredge some of the balls in coconut flour and if you want to get creative, melt additional coconut oil and mix with cacao and add a 1/2 tsp of raw honey. You can add another layer of chocolate to some of them if you so desire.