Cacao Almond Balls

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The recipe calls for 8 pitted dates. I always ferment dates before I incorporate them into a recipe. Simply pack the pitted dates into a mason jar and cover with a mixture of 1/4 c. water kefir and filtered water, or 1/4 c. whey and filtered water. Add enough water to cover the dates. Place a cap on the jar and leave at room temperature for 2 days.

Strain the dates and dehydrate at a temperature of 110 degrees for several hours. The dates will be sticky enough to use in recipes, but with less sugar.

Cacao Almond Balls
  • 2 c. soaked and dehydrated raw almonds
  • 3/4 c. raw cacao powder
  • 8 pitted dates or dried apricots
  • 1 tbsp. coconut oil
  • Pinch of sea salt
  • 3 tbsp. filtered water (you may need more)
  • 1 c. raw, unsweetened shredded coconut
Grind almonds in food processor. Add all but shredded coconut. Blend well. Add enough water to make the mixture moist. Form in balls and roll in shredded coconut. Store in refrigerator until hardened.

These can remain at room temperature for several hours, but are best stored in the fridge.

These cacao balls make great gifts. Not only are you giving something natural, you're also offering a nice dose of the "bliss" chemical, anandamide, a neurotransmitter linked to good mood.