Ingredients

• Ingredients 20 medjool dates – remove stones 2 tbsp almond butter half a cup of almonds 3 tbsp of agave or maple syrup 4 tbsp cacao powder 2 tbsp coconut oil in solid form 1/8 tsp vanilla powder (optional)

Preparation

• Preparation Makes 5 – 6 balls. Method Whizz up the almonds in your food processor to break them up into small pieces. Add 15 of the dates and 1 tbsp cacao powder. Process until sticky dough is formed. Remove the mixture from your processor and put in the freezer for 15 minutes to harden up a bit.   Soak the remaining dates in boiled water for 5 minutes to soften.   Drain them, keeping a drop of the water and then using a hand blender, blend them up until smooth. Add the almond butter and optional vanilla powder. Give it a good mix. Get the mixture out of the freezer and roll into small balls, then flatten out. Put a dollop of the caramel mixture in the middle and fold the sides up around it. Make a lid with another bit of the ‘dough’ and put it on top of the caramel. Gently smooth it around and roll into balls using your hands. Repeat until you have used everything up. Put back in the freezer for an hour. Melt the coconut oil on a low heat. Using the maple syrup, 3 tbsp cacao and coconut oil, mix it all up to make chocolate. Take your balls out of the freezer and coat them in the chocolate. Put back in the freezer for 5 minutes for the outside chocolate to set.