- 60 mins
Ingredients
- 2 ounces unsweetened chocolate, melted
- 4.5 ounces pitted dates, about 1 cup (I use Deglet Noor)
- 1 cup almond pulp (leftover almond meat/skins after making almond milk)
- 1/4 cup unsweetened almond butter
- 1/4 cup honey
- 1 large egg*
- 1/4 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips or chopped 80% dark chocolate
- see egg-free notes below
Preparation
Step 1
INSTRUCTIONS:
IMPORTANT: Place the squeezed almond pulp on a paper towel inside of an airtight container and place it in the fridge overnight. This will help expel some of the excess moisture without the need to dehydrate.
If your dates are really hard, soak them in warm water for 10 minutes to soften them. Drain the water before using.
1. Preheat oven to 375 degrees F.
2. Place the melted chocolate and dates in the bowl of a food processor. Process for 5 minutes, until the dates a paste forms.
3. Add the remaining ingredients and continue processing until a smooth dough forms. Mix in the chocolate.
4. Scoop dough onto a baking sheet lined with parchment paper or a silicone baking mat.
5. Place another sheet of parchment paper over top, then gently press down to form discs. Remove the top sheet of paper and bake the cookies for 17 minutes.
6. Cool on a wire rack before storing.
NOTES:
1. Omit the egg and baking soda, roll the dough into bite-sized balls, and refrigerate. Enjoy these little truffles straight from the fridge. They keep for about 3 days.
try rolling them in shredded coconut, cocoa powder, or chopped almonds before refrigerating too!
2. Omit the egg and add 1/2 teaspoon of apple cider vinegar. Bake as noted below.