Date & cocoa energy balls

📝 Ingredients

• 150 g pitted Medjool dates (the softest ones)
• 80 g almonds (or a mix of almonds and cashews)
• 2 tbsp unsweetened cocoa powder
• 1 tbsp almond butter
• 1 tsp vanilla extract
• 1 pinch fleur de sel
• Optional coating: desiccated coconut, cocoa, sesame seeds

🍴 Utensils

• Blender or food processor
• Baking tray

📖 Steps

1. If the dates are dry, soak them in warm water for 10 min, then drain well. Fresh Medjool dates don't need this.
2. Blitz the almonds on their own for 30 sec to chop them roughly. Set a few pieces aside for texture.
3. Add the dates, cocoa, almond butter, vanilla and salt. Blend until you get a sticky mixture that holds together when pressed. If too dry, add 1 tsp water.
4. Chill the mixture for 15 min — it's easier to shape when cold.
5. Roll into balls the size of a large hazelnut (about 20 g) between your palms.
6. Roll in coconut, cocoa or seeds as you like.
7. Store in the fridge in an airtight container for up to 2 weeks, or freeze for 3 months.