I love a little bit of chocolate just as much as every other yogi. However, I am trying to keep my refined sugar intake as low as I can. Also, I often find that the regular corner shop chocolate bar sends me on a rollercoaster of sugar highs and lows – not a pleasant ride.
The beauty of these chocolate energy balls: they are good for you! (Maybe not so much if you eat the whole batch in one sitting though.) Almonds are high in monounsaturated fats, which have been associated with the reduced risk of heart disease. They are also known to lower cholesterol, are high in vitamin E, magnesium and potassium.
I like to roll these scrumptious little chocolate bites in coconut flakes – my daughters love them with and without. Or straight from the mixing bowl 🙂
1 1/2 cups dried coconut
1 cup almonds
4 tablespoons almond butter
6 pitted medjool dates
2 tablespoons pure cocoa powder (should say 100% on the tin)
1 tablespoon coconut oil
Put half a cup of the dried coconut in a food processor and blend until it turns into tiny flakes. Tip onto a plate and set aside.
Place the remaining coconut and almonds into the food processor and blend until they become a flour-like texture. Add the almond butter, dates, cocoa powder and coconut oil and blend for another minute or two. Empty the sticky, dough-like mixture into a bowl and form little balls. Roll them in the coconut flakes you’ve prepared earlier. Done!
You can keep these in an airtight container in the fridge for a couple of days. Let them warm to room temperature before you enjoy them though – like that they can develop their full aroma.