Cocoa Bliss Balls
(makes about 9)
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2/3 cup raw cashews
1/3 cup sprouted (or regular) walnuts
1/2 cup unsweetened coconut flakes, plus more for rolling
1 cup chopped, pitted Medjool dates
1/4 cup natural cocoa powder, plus more for rolling
2 tablespoons coconut/avocado oil blend or coconut oil, in a liquid state
1/2 tablespoon date syrup
1/2 teaspoon vanilla
pinch fine sea salt
Put cashews and walnuts in a food processor and run on high until finely ground. Add coconut flakes and continue to run on high until finely chopped.
Pulse in chopped dates until incorporated and in small pieces. Add cocoa powder, oil, date syrup, vanilla, and salt. Run on high, stopping to scrape the sides and bottom of the bowl as needed until well incorporated and the mixture sticks together when pressed.
Chop remaining coconut flakes for rolling into smaller pieces and place them on a plate. Spoon cocoa powder out on another plate. Use a #40 cookie scoop to portion the mixture. Roll into balls, then roll on cocoa or coconut to coat.
Chill and store in the refrigerator, but the bliss balls taste best when left to come to room temperature for about 10 minutes.
