Cocoa Tahini Date Balls

Cocoa Tahini Date Balls

Prep Time: 2 ½ hours

Cook Time: 45 minutes

Servings: 16 small balls

Ingredients:

• 10-12 Medjool dates
• 1 cup raw cashews
• 2 tbsp ground flax
• ¼ cup tahini
• ¼ cup cocoa powder
• ½ tsp salt
• 1 tsp vanilla extract
• 2 tbsp hemp hearts (optional)
• To roll: sesame seeds, cocoa powder, hemp hearts

Directions:

1. In a large bowl, pour hot water (heated in a kettle or on the stove) over the dates and the raw cashews until completely covered. Let them soak for 10 minutes. Drain.
2. In a food processor or blender, add the cashews, dates, ground flax, tahini, cocoa powder, salt, vanilla, and hemp hearts (optional) until smooth.
3. Pulse the mixture at the beginning, scraping down the sides as needed. Continue to blend until completely smooth, and it has a loose cookie-dough like consistency.
4. Remove from the blender into a bowl and cover with cling wrap. Refrigerate for at least 2 hours up to overnight - this will allow you to roll them easier.
5. Take a spoonful of the dough and roll into a ball. Repeat with the remainder of the dough.
6. Roll the balls in desired toppings.
7. Keep in the fridge for up to 10 days or the freezer for up to 3 months.