Paleo Cocoa Espresso Cake Balls
Servings: 8
Ingredients
- 8 pitted dates (should be about 1 cup if you squish them into a measuring cup)
- 1 1/3 cup almond flour (can also sub for oat flour if you don't have almond flour)
- 1/4 cup cacao
- 1 Tbsp espresso powder
- 2 tsp Ceylon cinnamon
- 1/2 tsp vanilla extract
- 1/4 cup unsweetened almond or coconut milk
- 4 Tbsp coconut oil (3 Tbsp for "dough" and 1 Tbsp for chocolate coating)
- Dash of sea salt
- 1/2 Theo 85% chocolate bar
Instructions
- Blend all ingredients, except chocolate, in small food processor
- Mold into small balls and set aside.
- Melt chocolate and additional 1 Tbsp coconut oil in saucepan over medium heat.
- Dip cake balls in chocolate.
- Refrigerate for 20-30 minutes until chocolate shell cools and hardens.