Almond Milk Pulp Chocolate-Coconut Balls, Vegan + Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: 16
 
Ingredients
balls
  • 1 cup medjool dates, pitted (soaked in warm water for 30 minutes if not soft)
  • 1 cup almond milk pulp
  • ¼ cup coconut butter, softened
  • 2 tablespoons coconut oil, softened
  • 2 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
fold-in
  • 2 tablespoons cacao nibs
chocolate dip
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 2 tablespoons cacao powder
drizzle
  • 1 tablespoons coconut butter, melted
Instructions
  1. Line a baking sheet with parchment paper.
  2. To prepare the balls, drain the dates and place them in the blender. Add the remaining ball ingredients and blend until mostly smooth.
  3. Transfer the mixture to a bowl and fold-in the cacao nibs.
  4. Use your hands to roll a heaping tablespoon of the mixture into a ball. Place the ball on the baking sheet and repeat until all of the mixture is used. Place the baking sheet in the refrigerator while you prepare the chocolate dip.
  5. To prepare the chocolate dip, stir all the ingredients together in a bowl. Remove the baking sheet from the fridge. Dip each ball halfway in the chocolate, then place it back on the baking sheet.
  6. Drizzle the coconut butter over the balls. Place the the baking sheet in the refrigerator so the balls can harden up (about 1 hour).
  7. When the balls are hardened, transfer them to an airtight container and store them in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/09/14/almond-milk-pulp-chocolate-coconut-balls-vegan-gluten-free/