Ingredients

Units Scale

cake balls
1 1/4 cup pitted medjool dates
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 cup blanched almond flour
1/4 teaspoon salt
1 tablespoon cinnamon
optional: 1/4 to 3/4 cayenne pepper
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
2 teaspoons pure vanilla extract
2 to 3 tablespoons full fat canned coconut milk (melted if solidified)
Chocolate shell
6 ounces dark chocolate (60 to 70% cocoa)
1 teaspoon coconut oil

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Instructions

Prepare: if your dates are dried out and hard soak them in hot water for 10 minutes – do this now if needed. Also melt the coconut milk if it’s solidified. Line a large rimmed baking sheet with parchment paper or a silpat mat and set aside.
Make the dough: To a food processor add the dates (drain them from the water if you soaked them) and process them until a small ball forms. Add the cocoa powder, almond flour, and spices and blend until everything is well combined. Taste and adjust spices as desired, or add another date or two for more sweetness.
Add wet ingredients: Pulse in the vanilla extract and 2 tablespoons of the melted coconut milk. Pinch the dough between your fingers, if it sticks together easily than it’s ready, if it seems dry add another tablespoon of the coconut milk.
Form the balls: Use a measuring spoon or a small cookie scoop to form balls about 2 tablespoons in size. Place them on the prepared baking sheet. You should have 12 to 15.
Melt the chocolate: Place the chocolate in a microwave safe bowl along with the coconut oil. Microwave for 30 minute incriminates, stirring between each heating, until the chocolate is melted. Or melt it over a double boiler.
Coat the cake balls in chocolate: Use a fork to roll each ball in the melted chocolate and tap the excess chocolate on the side of the bowl, transfer it back to the baking sheet lined with parchment paper. Repeat until all the balls are coated in chocolate.
Freeze Place the tray of cake balls into the freezer for 15 minutes, or until the chocolate is well set.
Decorate: Optional step. Use any leftover melted chocolate to drizzle it over top of the balls to decorate. Or you could also decorate with sprinkles to give the cake balls more of a cake-y look. Freeze for another 10 minutes, or until the drizzled chocolate is set.
Store: Store leftovers in an air tight container in the ridge for up to 1 week. Although, they are best within 3 to 4 days because they start drying out a little. They would also make a great edible gift!

Notes

Prep time does not include inactive time required for freezer time. Keep in mind the freezer time is 15 to 25 minutes.

Spices: I know it seems like an excessive amount of cinnamon and other spices but that’s what makes these taste like Mexican chocolate. If you don’t have all of the spices your essentials are the tablespoon of cinnamon and 2 teaspoons of vanilla extract. Also, the cayenne pepper adds a subtle spicy kick that I love, but feel free to leave it out if you don’t like spicy. The cinnamon, nutmeg, and allspice are just a warming spice that don’t have heat.

Vegan/dairy free: To keep this recipe vegan and dairy free just use diary free/vegan chocolate for the chocolate shell.

Leftover melted chocolate: If you have any leftover toss a few nuts of choice or dried fruit in the chocolate to coat it and lay it on a silpat mat or chocolate to dry for an extra tasty treat.

Recipe inspired by and heavily adapted from Minimalist baker