Date Energy Balls

Ingredients

• Pitted dates (Medjool variety)200 g
• Natural shelled almonds100 g
• Unsweetened cocoa powder20 g
• Shredded coconut30 g
• Warm water (optional)15 ml
• Fine salt1 g

Allergens

Tree nuts

Method

1. Carefully check the dates to remove any pit fragments; if they are too dry, soak them in warm water for 10 minutes and drain thoroughly.
2. Toast the almonds in a static oven at 160°C for 6-8 minutes until fragrant, then allow them to cool completely.
3. Place the almonds in a food processor and pulse until they reach a fine crumble consistency, avoiding turning them into flour to keep some texture.
4. Add the dates and salt to the processor and blend at high speed until the mixture begins to clump together into a sticky mass.
5. Incorporate the sifted cocoa powder and blend again until the color is evenly distributed throughout the dough.
6. Check the consistency: if the mixture is too crumbly and doesn't hold its shape, add warm water one teaspoon at a time until it becomes pliable.
7. Divide the mixture into 12 equal portions (approx. 30 g each) and roll them between your palms to form smooth spheres.
8. Place the shredded coconut in a small bowl and roll each ball in it, pressing lightly to ensure the coating adheres evenly.
9. Arrange the energy balls on a tray and refrigerate for at least 30 minutes before serving to stabilize fats and flavors.