You guys already know I’m a huge fan of anything in ball/bite form. When I had a major chocolate craving the other day, I decided to throw some ingredients into my blender and pray that the experiment would result in something craving-crushing. Annnnd it did.
CACAO ESPRESSO BALLS
Prep Time: 10 min
Total Time: 1 hour, 10 min
1 C (100g) dry roasted, unsalted cashews
8-9 (80g) pitted medjool dates
1 Tbsp cacao powder, plus more for rolling
1/2 tsp ground espresso beans (or can sub instant/coffee)
pinch of pink salt
2 scoops collagen peptides
1 Tbsp, added at the end
Add everything but the water to your high powered blender/food processor. Blend until well combined, scraping down the sides as needed. Add in water a little at a time and blend till a ball forms. Spoon out portions and place on a lined baking sheet. Dampen hands slightly and roll each ball. Place reserved cacao powder in a bowl and roll the bites around to coat entirely. Tip: I actually like to swirl the bowl in a clockwise motion so that the balls roll around the edge of the bowl. This not only helps them coat evenly, but also helps them keep their shape.
Freeze the balls for 1-2 hours and then keep in either the fridge or freezer until you’re ready for snackin’.
Have a great weekend, loves!