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.
Hi I’m Catherine, founder of Wine Women And Chocolate. Want to become a contributor for Wine, Women & Chocolate? Interested in sharing your unique perspective to a group of supportive, like-minded women? 