CHOCOLATEY NUT AND OAT BLISS BALLS

Yields roughly 16 balls.

INGREDIENTS:

0,5 cup oats

0,5 cup almonds

0,5 cup walnuts

0,25 cup cacao or unsweetened cocoa powder + more for rolling if you wish

1-2 tbsp espresso

12-18 pitted dates, depending on variety and size

Optional for rolling:

Beetroot powder, will give a beet flavour

Matcha, for a touch of green tea

Desiccated coconut, a classic

METHOD:

Place oats, nuts and cacao/cocoa powder in the bowl of your food processor and pulse a couple of times to mix and break up the nuts roughly.

Add your espresso and 12 pitted dates and pulse until combined. If your mixture is not sticky at this point add more dates and pulse to combine until your mixture sticks together when squeezing some between your fingers. If the mixture for some reason is too sticky add a little more oats and pulse.

Roll into table tennis sized balls or slightly smaller, it should make about 16 in total.

If you wish roll your balls in cacao/cocoa powder, matcha for  green flavour or beetroot powder for the flavour and red colour or maybe some shredded coconut.

Store in the fridge for a week or so, or place in the freezer for longer longevity.