These are like nuggets of pure energy and delight! Sweetness from the dates and packed full of energy from both them and the brazil nuts, with added cacao, they are true superfoods! Full of selenium, fibre, antioxidants and plant protein. Yum. Try and add cinnamon, orange zest or cranberries for a little twist. They can be stored for 2 weeks in a sealed container in the fridge or in the freezer for up to 3 months. We sometimes mix in some cranberries or apricots too.
Serves 24 balls
Ingredients
2 cups raw brazil nuts
20 large organic Medjool dates, pitted
40g cocoa or cacao powder (we used Green and Black’s dark cocoa powder)
120g organic crunchy almond or peanut butter
3 tablespoons maple syrup
Pinch flaked sea salt
Poppy seeds, extra cocoa, desiccated coconut, matcha powder, rose petals etc to decorate
Method
-
Place your brazil nuts into a food processor and process on high until you’ve created a fine nut meal.
-
Next, pit 20 medjool dates. Add those into the food processor along with the cocoa powder, nut butter, maple syrup, and sea salt. Process on high until everything is pulverized. You may need to add a few teaspoons of water to the mixture depending on how sticky your dates are.
-
Scoop a heaping tablespoon of dough into your hands and roll into a ball. Repeat with the rest of your mixture. Leave naked or dress your balls with poppyseeds, coconut, matcha powder etc. Try not to eat them all in one go!