Ingredients
Scale
- 1 cup raw walnuts or pecans
- 1 ½ cups Medjool dates, pitted (about 12–14 large dates)
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon sea salt
- 1 tablespoon water (only if needed for texture)
- 1/4 cup mini dark chocolate chips (optional)
- Optional toppings: shredded coconut, extra cocoa powder, or hemp seeds
Instructions
- Place the raw walnuts or pecans into a food processor. Pulse the nuts until they reach a fine, crumb-like consistency. Be careful not to over-process them into nut butter; you want a sandy texture that still has a little bit of bite to provide structure for the balls.
- Add the pitted Medjool dates, cocoa powder, vanilla extract, and sea salt to the food processor with the nut crumbs. Process the mixture on high for about 1 to 2 minutes. The mixture should eventually form a sticky “dough” that clumps together when you pinch it between your fingers. If the mixture remains too dry or crumbly, add one tablespoon of water and process again until it sticks.
- Transfer the mixture to a medium bowl and fold in the mini chocolate chips if you are using them. Use a small cookie scoop or a tablespoon to portion out the dough. Roll the portions between your palms to form smooth, round balls about one inch in diameter. If desired, roll the finished balls in shredded coconut or cocoa powder for an extra decorative touch. Place them on a parchment-lined tray and chill in the refrigerator for 30 minutes to firm up before serving.
- Cook Time: 15 minutes