Recipe: Gluten free Chocolate Balls

Directions

• Pit the Medjool dates and cut them up roughly with a knife.
• Put the dates in a bowl with almond flour, cacao powder and oats. Use your hands to mix and gather everything into a big ball, and then reshape into smaller balls about ¾-inch, continuing until there is nothing left.
• Melt the chocolate by first bringing about 1 inch of water in a small saucepan to boil. Then rest a larger diameter heat-proof bowl on top of the saucepan; making sure the bottom of the bowl doesn’t touch the water in the saucepan. Add chocolate to the bowl, and stir occasionally as the chocolate softens. Remove the bowl from the heat when there are only a few chunks left.
• Place the shredded coconut in a wide bowl.
• Use a spoon to dip the small date balls into the chocolate on at a time, transferring each one to the bowl of shredded coconut. Roll and cover each ball with coconut, and transfer to a sheet of parchment paper or wax paper. Continue until all balls are covered with chocolate and shredded coconut.
• Transfer the balls to the refrigerator and let the chocolate harden. Once they harden, they are ready to be enjoyed anytime. You can store them in an airtight container in the refrigerator.