These bite-sized bursts of energy taste like a brownie and are vegan, made without gluten ingredients and paleo-friendly. Once you’ve formed the bites, they can be finished many ways:
• Roll in powdered dried raspberries (process freeze-dried raspberries in a food processor; shake through a strainer to remove seeds)
• Drizzle with melted chocolate and top with pieces of crushed freeze-dried raspberries or chopped pistachios
• Roll in powdered peanut butter (like PB2) for a chocolate-peanut butter party
Storing these in the fridge or freezer for hotter days makes them an effortless chilled snack.
Special Diets:
Ingredients
Method
Place dates in a medium bowl and cover with boiling water. Let soak for 5 minutes to soften then drain.
Combine drained dates and remaining ingredients in a food processor and pulse until mixture just starts to clump together and easily holds together when squeezed.
Line a rimmed baking sheet with parchment paper. Use a spoon to scoop about a tablespoon of the cookie ball mixture into your hand and transfer to the prepared pan as you portion them out. Once done, use wet hands to tightly roll each portion into a smooth ball.
For coating: Add the desired toppings (cocoa, raspberry and/or peanut butter powders) to small bowls with a wide base. Roll 2 to 3 truffles at a time in the powder until evenly coated.
For chocolate drizzle: Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals until chocolate is melted. Drizzle over balls, top with crushed freeze-dried raspberries or chopped pistachios and place in the refrigerator for 10 minutes to set.
Store the balls in an airtight container in the fridge for up to a week — or in the freezer for 2 – 3 months.