Ingredients:
1 cup dates, tightly packed, preferably medjool
1/4 cup coconut oil
1/4 cup agave nectar
1/2 tsp cardamom powder
1/4 tsp cinnamon
Pinch sea salt
1 tsp vanilla
1/2 cup raw cacao powder
3/4 cup chopped soaked nuts (almonds, walnuts, pecans, macadamia)
1/4 cup dried fruit (raisins, cherries, cranberries, blueberries)
Method:
Place the dates in a food processor and process on high speed for 10 seconds. Add the coconut oil, agave nectar, cardamom, cinnamon, sea salt and vanilla and process again for 10 to 20 seconds or until the mixture is thoroughly combined and the consistency of marzipan. Add the cacao powder and process again for another 10 seconds.
Transfer to a mixing bowl, add the chopped nuts and dried fruit and mix well. Use an ice cream scoop with a release lever, or a spoon, to scoop out your desired size of bonbon onto a parchment paper lined plate or tray. Chill for at least 30 minutes.
Soak time for nuts: 1 hour
1 cup dates, tightly packed, preferably medjool
1/4 cup coconut oil
1/4 cup agave nectar
1/2 tsp cardamom powder
1/4 tsp cinnamon
Pinch sea salt
1 tsp vanilla
1/2 cup raw cacao powder
3/4 cup chopped soaked nuts (almonds, walnuts, pecans, macadamia)
1/4 cup dried fruit (raisins, cherries, cranberries, blueberries)
Method:
Place the dates in a food processor and process on high speed for 10 seconds. Add the coconut oil, agave nectar, cardamom, cinnamon, sea salt and vanilla and process again for 10 to 20 seconds or until the mixture is thoroughly combined and the consistency of marzipan. Add the cacao powder and process again for another 10 seconds.
Transfer to a mixing bowl, add the chopped nuts and dried fruit and mix well. Use an ice cream scoop with a release lever, or a spoon, to scoop out your desired size of bonbon onto a parchment paper lined plate or tray. Chill for at least 30 minutes.
Soak time for nuts: 1 hour
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