Alright, I know I played around with this earlier this year.
But I have to say I’ve damn near PERFECTED it now.
These latest editions are extra delicious, and oh so addicting in the soul nourishing heart satisfying kind of way.
Makes about 16 balls, lasts about 16 seconds.
- 2 cans of chickpeas (or fresh and boiled on your own)
- 1/4 C Coconut Butter
- 1 C cacao nibs
- 2 Tbsp date paste
- 1/2 C coconut flour
- 1 Bar of chocolate of your choice (I used Hu Simple Dark)
- You will need a blender for this.
- If you’re making your own coconut butter and date paste, then make now.
- Rinse and drain chickpeas.
- Add 2 cans chickpeas to blender with 1/4 C coconut butter, and 2 Tbsp date paste. If you know you like it super sweet, add more date paste.
- Blend until fully creamy and smooth (it will probably look like hummus).
- Add to a large mixing bowl.
- Add 1 C cacao nibs and 1/2 C coconut flour to mixture. Spice with cinnamon to your liking.
- Mix together until it resembles the same texture as cookie dough. If it’s still quite wet, then add more coconut flour. If you taste test and want it sweeter, then add more date paste.
- Melt chocolate of your choice.
- I used Hu Simple Dark, which has coconut sugar. You can hunt for totally sugar-free options on your own if you need, or you can just blend cacao nibs with a bit of coconut oil and cacao butter to make your own. If you do this, note that this can be quite stimulating.
- Once your chocolate is melted, make balls with the cookie dough mixture.
- Roll the balls in the chocolate. I like a super super thin layer, which is why I call for 1 bar. If you know you want more chocolate, then use more.
- Set chocolate covered balls on plate or in Tupperware and place in the fridge to set (maybe 20 mins).