Ingredients:
- 12 Medjool dates, pitted (about 10 oz / 280 g), soft and plump
- 1 cup walnuts, toasted (about 100 g) — or pecans
- 1/3 cup unsweetened cocoa powder (30 g)
- 1 tablespoon coconut oil, melted (15 g) — or neutral oil / nut butter
- 1 teaspoon pure vanilla extract (5 ml)
- 1/4 teaspoon fine sea salt (1.5 g)
- 1/4 cup semi-sweet chocolate chips (40 g) — optional
- 1/4 cup unsweetened shredded coconut or extra cocoa powder for rolling (25 g) — optional
- Flaky sea salt for sprinkling — optional
Instructions:
- Prep and toast: Pit the dates. If dates are dry, soak in warm water 10 minutes, drain and pat dry. Toast walnuts in a 350°F (175°C) oven 6–8 minutes or toast in a dry skillet; cool.
- Process nuts to crumb: Place cooled toasted walnuts in a food processor and pulse until you have a coarse meal with small bits, not nut butter.
- Add dates and dry ingredients: Add pitted dates, unsweetened cocoa powder and salt to the processor. Pulse until the mixture comes together into a sticky, slightly fibrous dough, scraping down sides as needed.
- Add binding and flavor: With the processor running, drizzle in melted coconut oil and add vanilla. Pulse to combine until mixture holds together when pressed; if too dry add 1–2 teaspoons water or an extra date, if too wet add 1–2 tablespoons ground nuts or cocoa.
- Fold in chocolate chips (optional): Transfer mixture to a bowl and stir in semi-sweet chocolate chips by hand, or pulse briefly to incorporate.
- Shape: Use a tablespoon or small cookie scoop to portion the mixture. Roll each portion between your palms into a smooth ball. If sticky, lightly wet your hands or chill the mixture 10 minutes before rolling.
- Coat and chill: Roll balls in cocoa powder, shredded coconut or chopped nuts if desired. Place on a tray and chill in the refrigerator 20–30 minutes to firm.
- Store: Keep in an airtight container in the fridge up to 2 weeks or freeze up to 3 months; thaw briefly before serving. Sprinkle flaky sea salt on top after chilling if desired.