Mocha Bliss Balls

These taste more like intense, rich, dark truffles than anything ‘healthy’. They make a perfect afternoon
pick-me-up or after-dinner party treat, especially when served with an espresso martini...

They're a cinch to make, and decoration is optional – you could always leave out the chocolate and simply use cacao powder or a few cacao nibs, if you prefer. And you can, of course, use decaf coffee if you like.

SERVES:
16 balls

Ingredients
Instructions

Ingredients

For the balls

10 medjool dates

1 heaped cup nuts, such as pecan, almond, hazelnut, walnut, or a mixture

2 tbsp flax seeds

2 tbsp raw cacao – I used black, but regular is fine

2 tbsp cacao nibs

2 tbsp fine ground instant coffee, or strong espresso

1 tsp vanilla bean paste or extract

1 tsp coffee extract (optional)

Good pinch sea salt

To coat

50g dark chocolate

Sprinkling cacao nibs

Sprinkling cacao powder

Instructions

Add all the ingredients for the balls to a food processor, and blend until they form a large clump.
Divide the mixture into 16 pieces and roll into balls the size of walnuts. Place on a plate in the fridge or freezer to firm up.
Meanwhile, to make the coating, melt the chocolate in a small metal bowl over a pan of boiling water. Make sure the bowl isn't touching the water, otherwise the chocolate might seize.
Once the chocolate's melted, remove the balls from the fridge or freezer. Drizzle half the balls with the melted chocolate and sprinkle with the cacao nibs, and roll the other half in cacao powder. Return to the fridge to set.
Serve once set, or store in an airtight container in the fridge. They'll keep for a good week – if they last that long!