By Chef: Gena Hemshaw
Posted: December 10, 2015
When you start to experiment with raw desserts, one thing you’ll likely notice is that one single technique and combination of ingredients (ie nuts, dried fruit, seasonings) can serve as a base for many different things ranging from pie crusts, crumble toppings, snack bars, snack balls–whatever you want, really. Add a little raw cacao to the mix, and well, that’s even better!
Yield: 20-24 balls
- 2 cups walnuts
- ⅔ cup raw cacao nibs
- Generous pinch sea salt (to taste)
- ¼ cup cacao powder
- 1½ cups pitted dates
- Place the walnuts, cacao nibs, sea salt, and cacao powder in a food processor and process for about 30 seconds, or till everything is pretty well crumbled up.
- Add the dates and process for another twenty seconds or so. The mixture should be sticking together. If it’s not, keep processing till it sticks together easily when you squeeze a little in your hand. If you need to, adding a few more dates will help bind it together.
- Shape the «dough» into balls that are about ¾ — 1 inch thick by rolling it in your palms. Store in the fridge for 30 minutes, and then they’ll be ready to serve. Makes 24-30 balls. Recipe can easily be halved. Will keep, stored in the fridge, for two weeks.