Have you noticed the proliferation of balls these days? (Ahem.)
Coconut bliss balls, pineapple balls, power balls. All these things are rolled into spheres and exude health and trendy seeds–and every time I pass by a counter with things on a square plate labeled ‘balls’, my mind goes immediately into the gutter. Yes. Sorry. I can’t help it.
Perhaps you are familiar with (or have been happy to forget) the South Park ditty of yore that did a lot to cement this toilet-thought tic of mine? If not, you may look it up. Or you may not. I won’t offer any more info. Regardless, I find I am now quite unable to keep a straight face when describing a rolled, sticky confection of dried fruits, nuts and other usually-wholesome ingredients. I just couldn’t title this post chocolate balls.
I’m a odd human, I know.
BUT! These…spheres…are very delicious! You should make them. Let’s now talk about how righteous they are with toasted walnut, deep cocoa, just enough maple syrup to keep them from being savoury and enough chew to satisfy the biggest chocolate fudge craving. They’re easy to put together and even easier to devour. If you’ve read this far, thank you for humouring me and my silliness, and please, go get yourself set up in the kitchen with these ingredients. Chocolate balls await.
1 cup coconut flakes (medium length, unsulfured is best)
1/2 cup chopped walnuts
8 dried dates, pitted and chopped
1/3 cup cocoa
1 tsp vanilla
1/4 cup almond butter (or cashew, or hazelnut…)
1 tbsp psyllium husk (or sub wheat germ)
3 tbsp maple syrup (a little more if you like it sweeter)
large pinch salt
Spread a piece of waxed paper over a cookie sheet.
Toast the walnut pieces over low heat in a dry pan, being careful not to burn them. Let them cool to room temperature before using, or they’ll make the mixture much stickier. Put the coconut and the chopped dates into the bowl of a food processor and run it for 5 to 10 seconds, scraping sides, then running again for 5 seconds. Add cocoa and walnuts and pulse to chop the nuts. Add remaining ingredients, including walnuts, and pulse several times, until the mixture gets sticky and pulls into a ball. It’ll be very soft, but still rollable.
Using your palms, roll walnut-sized balls of dough until smooth and round, and place on the cookie sheet. You should be able to make about 16 at this size. Chill in the fridge to set. To store, separate layers of the spheres with wax paper in an air-tight container in the fridge.