| 11 | 25 | 154 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 3 date pitted | Medjool date |
| 2 cup | Chickpeas, canned, low sodium (low sodium, rinsed and drained, 365 brand from Whole Foods is great) |
| 1 tsp | Himalayan sea salt |
| 1 tbsp | Cocoa powder, unsweetened |
| 1 tsp | Vanilla extract, pure |
| 1 tsp | Ginger, ground |
| 1 tsp | Cinnamon |
| 1 tsp | Nutmeg, ground |
| 2 serving (60 chips) | Lily’s Dark Chocolate Baking Chips (set aside for dipping) |
| 3/4 cup | Almond milk, unsweetened |
| 1/2 1/2 cup | Bob's Red Mill Old Fashioned Rolled Oats; Gluten Free |
1. Place all ingredients (EXCEPT BAKING CHOCOLATE) in a blender or food processor on PULSE until blended and looks like a batter.
2. Spoon batter out and roll in your hands to form balls. Place on non-stick cookie sheet.
If you have a cake-ball mold or cooking iron, you may use this as well.
3. Place in the oven at 350-degrees fahrenheit for 10-12 minutes.
4. Let cool.
5. Melt baking chips according to package instructions, this is usually about 20-seconds in the microwave.
6. Dip cake balls individually in chocolate using a spoon and fork to coat thoroughly.
7. Place dipped balls on parchment paper on a plate. Once all of them have been coated, place in refrigerator for 30-60 minutes.
Enjoy!
NOTES:
Use whatever baking chocolate you like whether it be milk, dark, or white chocolate.
You can also use colored chocolates such as pink, yellow and blue as well!
Top with sprinkles, nuts, crushed peppermint, or seeds depending on occasion or holiday to make it festive.
| Meat Alternative | 0.5 |
| Milk Alternative | 0.1 |
| Vegetables | 0.6 |
