Recipe type: Vegan, Gluten free, Dairy free, Sugar free,
Yeast free, Corn free, Grain free
Prep time: Total time: Serves: 20
Satisfy your chocolate craving with simple vegan fudge balls made with nut butter, dates and cacao powder.
Ingredients
- 2 tablespoon lite coconut milk
- 6 medjool dates, pitted
- 3 tablespoon extra virgin coconut oil, softened
- ½ cup cashini butter or coconut butter *see note
- 2 tablespoon cacao powder
Instructions
- Line a small baking sheet with parchment paper and set aside
- In the bowl of a processor or blender, combine coconut milk, medjool dates, and coconut oil until smooth. Add remaining ingredients and pulse until fully incorporated.
- Using a tablespoon, spoon mixture onto prepared baking sheet and place in the freezer for 1 hour, or fridge for 3.
- Once a bit more solid, roll each drop of fudge into a ball and place in a plastic container.
- Seal container and return back to freezer until ready to eat.
Notes
I chose cashini and/or coconut butter because they’re harder at room temperature and will help to hold the balls together better than say an almond butter or peanut butter. Although I haven’t tried it, you could try omitting the milk and using ½ cup of the nut butter of your choice.
Author: Leanne Vogel Holistic Nutritionist + recipe artist.
I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.
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