Richly flavored with cacao and cayenne, these warming mocha bites will add a little luxe to your next snack sesh.
I have to say, sinking my teeth into these truffle-like bites makes me feel a little fancy. They are chocolatey and gooey, with just enough spice to make things interesting. And, it’s hard to believe they’re good for you.
Dates provide energy in that they are an easily digestible carbohydrate, as they are a good source of fiber, B vitamins, and minerals like potassium, magnesium, and iron. Cayenne pepper has been shown to increase the body’s basal metabolic rate, which stimulates fat burning. And cacao, chocolate in its rawest form, is known for its flavonoids and antioxidants.
I prefer my batter as smooth as possible, but if you like some texture to your choco treats then by all means opt for a coarser almond crumb. Soaking the dates makes it easier on your processor, but it also means a messier batter. Refrigeration stiffens the mixture for easy assembly later on: you’ll get more batter in the balls than on your palms this way!
- 1 c pitted dates (about 10 dates), soaked
- 2/3 c almonds, toasted
- 1 tbsp coconut oil
- 1 tbsp almond butter
- 2 tbsp cacao powder
- 1/4 tsp cayenne pepper
- pinch of salt
- 1 tbsp cinnamon
- t tbsp chili powder
- Soak dates in hot water, set aside.
- Toast almonds. Set oven to 350 F. Place almonds on an ungreased baking tray, forming a single layer. Bake until almonds are toasted brown, about 5 minutes. Set aside to cool.
- Once cooled, chop almonds in a food processor until they form a fine crumb.
- Add rest of batter ingredients to processor and mix until ingredients are well combined. Stop every so often to clean down the sides of the bowl with a spatula.
- Refrigerate mixture for an hour or longer. Warning: at this point it will be difficult to keep from eating the batter straight from the bowl.
- When batter is firm roll into balls.
- In a small bowl, combine ingredients for cinnamon chili dusting. Roll balls in coating.
Makes 17 bites.