5-ingredient love balls

There is a story behind the name. I do a lot of cycling, especially in Mont Tremblant. We go to this amazing coffee shop mid-ride called O’cafe, in the old village of Tremblant. It’s fabulous and the owner and staff are amazing. One of their delicious offerings are these energy balls. Every time I ask what’s in them, they tell me “dates, cocoa and l’amour.” Love. That’s all the information I’m getting out of them. After carefully deconstructing them, this is my re-creation. Mine are slightly different, have tahini in them, of course, and loads of nuts, but the gist is the same. Thank you, O’cafe, for energizing, nourishing and inspiring me.

Ingredients

  • 14 juicy and plump Medjool dates (use 16 if they are small), pitted
  • 1⁄2 cup plus 2 tbsp unsweetened cocoa powder
  • 1⁄3 cup tahini
  • 1 tbsp honey
  • 1 1⁄2 cups nuts (I use cashews, almonds and walnuts, alone or in combination), whole
  • 1⁄2 heaping tsp Maldon salt
  • 1⁄4 cup or so of finely shredded unsweetened coconut

Instructions

  1. In a food processor, finely chop the dates with the cocoa, tahiniand honey until thoroughly mixed and relatively smooth.
  2. Add the nuts and salt and pulse to chop and combine.
  3. Role into 2-inch (walnut-sized) balls.
  4. Place the balls onto a plate or cookie sheet and sprinkle withcoconut. Gently but firmly roll the balls in the coconut so they getcompletely covered.
  5. Store in the fridge for a few weeks.

Makes 24

5-ingredient love balls

Servings 24 Love Balls

Ingredients
  

  • 14 juicy and plump Medjool dates (use 16 if they are small) pitted
  • ½ cup plus 2 tbsp unsweetened cocoa powder
  • cup tahini
  • 1 tbsp honey
  • 1 ½ cup nuts (I use cashews, almonds and walnuts, alone or in combination) whole
  • 1⁄2 heaping tsp Maldon salt
  • 1⁄4 cup or so finely shredded unsweetened coconut

Instructions
 

  • In a food processor, finely chop the dates with the cocoa, tahini and honey until thoroughly mixed and relatively smooth.
  • Add the nuts and salt and pulse to chop and combine.
  • Role into 2-inch (walnut-sized) balls.
  • Place the balls onto a plate or cookie sheet and sprinkle with coconut. Gently but firmly roll the balls in the coconut so they get completely covered.
  • Store in the fridge for a few weeks.

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