Cocoa Date and Nut Balls

These seasonal treats featuring our Dutched Cocoa Powder and Espresso Balsamic Vinegar are not only delicious and gluten-free, but easy to make in volume for a last-minute snack, perfect for entertaining on the fly. Chewy and soft, with a natural sweetness from dates and honey that’s balanced by the richer tones of chocolate and espresso, rounded out with just enough coconut to brighten up and the flavor and give a snowy winter aesthetic.

Ingredients:

• 1 cup Medjool dates, pits removed and chopped into small pieces
• 2 eggs, beaten
• ½ cup raw honey
• ½ cup dutch cocoa powder
• ¼ cup butter or ghee
• 1 Tbl espresso balsamic
• 1 tsp vanilla extract
• 2 cups chopped toasted nuts (walnuts, almonds, and/or hazelnuts work well)
• 1 cup coconut flakes (with optional Espresso Sea Salt)

Method:

Combine dates, eggs, honey, butter and cocoa powder in a saucepan and bring to a boil over medium heat. Simmer for 3-5 minutes until mixture is smooth, stirring constantly.

Remove from heat and stir in balsamic, vanilla and nuts. Mix well.

Cool mixture until solid and workable (a refrigerator will speed this up), then measure out with a cookie scoop or spoon and hand-roll into balls. Roll in a bowl of coconut flakes to coat the entire surface. Arrange on a baking sheet, and chill until ready to serve.

For a salty-chocolate variation with enhanced coffee flavor, add some Espresso Sea Salt to the coconut flakes to coat the balls.