Salty Chocolate Date and Almond Balls
These salty chocolate, date and almond balls are simple to make, healthy, filling and delicious. Definitely a sweet goodness treat.
The only thing they contain that isn’t in their name is coconut oil. Oh and a little water. That’s it. Just dates, almonds, coconut oil, hot water, salt and cocoa powder. And they taste like a proper chocolate treat.
I’m obviously going to give measurements in the recipe below. But the first time I made these I just threw things in and adjusted according to my taste. Adding a few more dates or a bit more salt or a bit more cocoa and seeing what more I wanted. Actually that’s why there is coconut oil in this. I remembered how good it tasted in the banana pear pie.
So that’s what I’d suggest you do if you want to try this. Use the recipe below as a guideline but adjust according to taste. I guess that’s what we do for all recipes, right? Right? No?
I happened to have some very dark chocolate in the press when I was making these. And I had some figs. So I was thinking hmm, what would it be like if I wrapped a piece of fresh fig flesh in the salty chocolate, date and almond mix and then covered it in melted 85% dark chocolate and sprinkle just a teeny tiny pinch of salt on top?
The dark chocolate covering worked great – obviously enough. But I was disappointed to find the fig was barely detectable in the mix. All it did was make the mix a little more moist. That’s it. Since then I have been wondering what would it be like if you soaked some dry prunes in brandy, then covered them in the salty chocolate, date and almond mix, the melted 85% dark chocolate and a teeny tiny pinch of salt on top?
I haven’t tried it yet. Think it might be good though… Would that still count as a sweet goodness treat? I’m quite disappointed the low number of healthy sweet treats on the site. I want way more. And I want them to be as scrumptious as these salty chocolate, date and almond balls. I’m not sure brandy soaked prunes would qualify though…
The cocoa dusted covering is great too. In fact it’s so good that I’ve decided if I try and make champagne truffles this year I will use this rather than sugar for the coating.