Description
Twenty-four small cocoa-date balls rolled in coconut.
Ingredients
Scale
- 12 ounces Pitted Medjool dates
- 3/4 cup Unsweetened shredded coconut, for mixture
- 1/4 cup Unsweetened cocoa powder
- 2 tablespoons Smooth almond butter
- 1/8 teaspoon Fine salt
- 1/4 cup Unsweetened shredded coconut, for coating
Instructions
- Check 12 oz pitted Medjool dates for any remaining fragments. If unusually dry, soften in warm water about ten minutes, drain and blot thoroughly; record whether that step was needed.
- Process dates with 3/4 cup unsweetened shredded coconut, 1/4 cup cocoa powder, 2 tbsp smooth almond butter and 1/8 tsp salt until a sticky mixture holds when pressed. Scrape the bowl and avoid adding unmeasured water.
- Scoop and roll into approximately twenty-four similar one-inch balls. Place the separate 1/4 cup shredded coconut in a bowl and roll each ball lightly to coat.
- Refrigerate about thirty minutes until firm enough to handle. Measure actual count, coating coverage and chilled texture in a kitchen trial before claiming storage or gift stability.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 40 minutes, included in the total.
Untested estimate: ten-minute date softening if needed and thirty-minute refrigeration; date moisture changes binding.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 40 minutes
- Cook Time: 0 minutes
- Category: Candy
Nutrition
- Serving Size: One roughly 1-inch ball