- 4oz cocoa butter*
- 2oz coconut oil
- 8 dates, lightly soaked
- 1/2 cup agave nectar
- 3/4 cup cocoa powder* + more for dusting
If your dates are stale, soak them in water for up to 30 minutes and dry to make sure they’ll blend. Add the cocoa butter and coconut oil into a food processor and blend until soft and emulsified. Add the dates and agave nectar and continue to process until the dates have formed a paste. Add in the cocoa powder and blend until mixed.
Move to the refrigerator for 10 minutes to stiffen the mixture. Once it’s cooled, scoop and roll the chocolate into 1-inch balls, and roll in a plate of cocoa powder to dust. Keep these at room temperature for up to 2 weeks.
*If you don’t have raw cocoa butter or are looking for a cheaper option, use 6.5oz of unsweetend baking chocolate(Baker’s brand recommended) in place of both the cocoa butter and powder. Simply melt over the stove or in a microwave before adding to the food processor in the first step and continue as normal.