2/3 Cup Raw Cashews
1/2 Cup + 1 Tablespoon gluten free oats
3/4 c of Raw Coconut Flour
1 tsp Sea salt
5-6 pitted medjool dates, chopped
2 teaspoon pure vanilla extract
5 Tablespoon pure maple syrup (or raw honey or Agave)
3-4 Tablespoons of dark cocao nibs or (mini dark chocolate chips)
1/3 Cup dark chocolate, melted, for dipping
Line baking sheet with parchment paper or a non stick mat.
In food processor, process the cashews and oats until a fine crumble.
Add flour, salt, and dates...process until fine.
Add vanilla and maple syrup and process until mixture comes together in a ball.
Transfer to a large bowl and stir in Cocao nibs.
Roll into balls and stick with toothpicks.
Put the in the freeze while you prepare the melting chocolate.
In a double boiler, melt 1/3 cup of dark chocolate in a small bowl. Be careful not to burn and heat to just melted.
Roll each ball into the chocolate and place on parchment paper lined baking sheet.
Freeze for 1 hour to set. We make these and keep in tins for weeks-- in the freezer or refrigerator.
Makes about 30!!
Keziah was the cook for these yummy balls!