Ingredients
Scale
1 cup chopped walnuts
1 cup pitted medjool dates (the big, soft kind!)
1/4 cup cocoa powder
1/2 tsp vanilla extract
pinch sea salt
chocolate magic shell (below)
flaky salt to top
Natural ‘magic shell’ chocolate:
3 tbsp coconut oil (the kind that hardens when it’s cool)
4 tbsp (1/4 cup) cocoa powder
1 tbsp maple syrup (or liquid sweetener of choice)
Optional: flaky salt to top
Instructions
- Combine walnuts and dates in the bowl of a food processor.
- Blend until mostly combined.
- Add in cocoa powder, vanilla and salt and blend until combined.
- Place in fridge for 20 minutes or freezer for 10 to firm up (and cool before drizzling with chocolate sauce).
Magic Shell:
- Combine all ingredients in a small saucepan and heat until liquid, whisking well.
- Let sit for 5 minutes to cool slightly and drizzle or dip balls in chocolate.
- Place in fridge or freezer to firm up chocolate. Store in fridge and enjoy!
Notes
Option: make them Mexican chocolate by adding a pinch of cayenne and a pinch of cinnamon.
