After an unexpected trip to the doctor on Saturday night and another trip yesterday to get my pinky popped back into place, I wasn’t in the best of moods. In addition to that super-fun experience, I came down with a pesky headcold that Clark was kind enough to pass along to me. Needless to say, cooking was the last thing I wanted to do.
But we had ingredients and ideas and time, and no recipes ready to post [!!!], so into the kitchen we went. At no point did I turn on the oven, heat a skillet, or boil water. And yet I got these “heavenly nut brownie balls” – my dad’s thoughts on them – out of the deal. I think a happy dance is in order.
Since my pinky was taped to my ring finger and happily starting to heal, Clark got the honor of rolling these into bite-sized nuggets. Can we give the guy a round of applause? They’re so cute! For me, they’re a two-bite snack and for him, they’re a one-and-done kind of thing.
Either way, I love having snacks like this around the house. They take care of cravings for things like brownies and cookies and entire chocolate bars because they’re basically all of those things combined.
They remind me of sticky brownie dough balls with crunchy cashews tucked inside and a salty almond coating to top it all off. Sweet, salty, chocolatey, and healthy – what more could you ask for?
- Serves: 12
- Calories: 118
- Fat: 5 g
- Saturated fat: 1 g
- Unsaturated fat: 4 g
- Carbohydrates: 15 g
- Sugar: 11 g
- Fiber: 3 g
- Protein: 3 g
- 16 dates, pitted
- 2 Tablespoons cocoa powder
- 1 cup raw cashews, roughly chopped
- 2 teaspoons vanilla coconut milk, So Delicious brand
- ¼ cup roasted, salted almonds
- -or- almond meal
- ¼ teaspoon sea salt [optional]
- Food process almonds until finely ground, almost like flour but slightly more chunky. Then empty the processed almonds onto a small plate and set aside.
- Remove pits from dates and food process them until they’re stuck together in a large mass. Empty the dates into a bowl.
- Add cocoa powder and use your hands to work it into the dates.
- Add coconut milk and continue mixing.
- Lastly, add chopped cashews and sea salt and continue kneading until combined.
- Roll the cocoa-date-nut mixture into small balls about 1-inch in diameter. Then roll each in the almond meal and set aside. Enjoy immediately or store in the refrigerator for up to 10 days.