This recipe is from our ebook, 53 Shades of Chocolate. They are divine and every chocolate lover falls head over heals with these. They would be a perfect Cadbury alternative over Easter!
Chop dates 6 seconds, speed 7, set aside
Heat the cacao melts, seaweed salt and coconut cream on 50C speed 2 for 6 minutes or until melted
Add dates and chosen seed or nut meal to mixture and mix 10 sec speed
Transfer mixture into bowlPlace in freezer for 20-30 mins (no longer or balls will be too hard to work with)
Take out of freezer, roll into small balls and roll in your favourite topping
Place in refrigerator to chill
Chop the dates finely and set aside
Warm the cacao, seaweed salt and coconut in a pan until the cacao is melted (do not boil, best done in a double boiler).
Add dates, chosen seed or nut meal, melted cacao and coconut mixture into a blender and blend until smooth.
Transfer mixture to freezer for 20 to 30 mins (don’t leave any longer or they will be too firm to roll)
Roll in balls using wet fingertips so the mixture doesn’t stick to your hands
Place in refrigerator to chill
[cooked-sharing]
Ingredients
Directions
Chop dates 6 seconds, speed 7, set aside
Heat the cacao melts, seaweed salt and coconut cream on 50C speed 2 for 6 minutes or until melted
Add dates and chosen seed or nut meal to mixture and mix 10 sec speed
Transfer mixture into bowlPlace in freezer for 20-30 mins (no longer or balls will be too hard to work with)
Take out of freezer, roll into small balls and roll in your favourite topping
Place in refrigerator to chill
Chop the dates finely and set aside
Warm the cacao, seaweed salt and coconut in a pan until the cacao is melted (do not boil, best done in a double boiler).
Add dates, chosen seed or nut meal, melted cacao and coconut mixture into a blender and blend until smooth.
Transfer mixture to freezer for 20 to 30 mins (don’t leave any longer or they will be too firm to roll)
Roll in balls using wet fingertips so the mixture doesn’t stick to your hands
Place in refrigerator to chill
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