Serves: …enough 🙂
2 cups SOFT medjool dates (12-14, see note below)
1 tablespoon almond milk
½ teaspoon vanilla extract
½ cup dark chocolate chips
2 tablespoons cacao nibs
1 teaspoon coconut oil
Blend dates in food processor or high speed blender until smooth (you may have to stop, scrape, and stir a few times). Add almond milk and vanilla and mix until evenly blended. Mixture should be very thick and sticky. Add mix to a small bowl and chill in the freezer for 10-15 min (it will make it easier to work with when chilled).
Place a piece of parchment on a large plate or sheet pan and remove the mixture from the freezer. Wet your fingertips to help prevent sticking and roll the mixture into a bite-sized balls until gone (about a heaping ½ teaspoon for each piece). Place the balls back into the freezer while you complete the next step.
Add the dark chocolate chips, cacao nibs, and coconut oil to a small saucepan and slowly heat until the chocolate chips are melted (the cacao nibs will remain intact). Remove from heat immediately, you do not want to burn the chocolate sauce!
Remove the balls from the freezer and roll each one around in the sauce until evenly coated. Place back on the parchment and sprinkle with sea salt. Store in the freezer or refrigerator depending on how long you plan to keep them.
*Tips: Make sure the dates are soft! If they are old/too firm then they won’t blend nicely. You can soak them in hot/boiling water before using to soften them up! Just discard the water after soaking.