Healthy Swedish Chocolate Balls (Chokladbollar)
Servings: 19 balls
Ingredients
- 210 g Chickpeas cooked
- 150 g soft stoned dates soak in boiling water for 10 minutes if they're hard
- 20 g coconut oil
- 2 tbls cacao
- ¼ tsp sea salt fine
- Unsweetened desiccated coconut for rolling
Optional additional flavours
- zest of an orange
- 1½ tsp ground ginger
- 1 tbls freshly ground coffee
- 1 tbls freeze dried raspberry powder
- 1 tsp natural mint extract
Instructions
- In a food processor add the stoned dates, chickpeas, coconut oil, cacao, salt and any additional flavouring that takes your fancy. Process until you have a smooth dough. You may have to scrape down the sides of the processor several times to make sure that all the ingredients have minced.
- Tip into a large mixing bowl. With your hand bring the mixture together to make sure all the ingredients are evenly distributed, it should be slightly sticky.
- Scoop out rounded tablespoons of the dough and roll into balls. Set aside as you go, I roll then into approximately 20g balls.
- Pour the desiccated coconut into a shallow bowl. Roll the balls in the coconut to coat.
- Refrigerate for an 1 hour. I like them best brought slightly back to room temperature before eating.
- The chocolate balls will keep for a week, refrigerated in an airtight container.