These easy, no-bake candies are good for you if you eat only two or three, which is dangerously difficult to do. You’ll find a balance between the natural sweetness of dates and honey and the bitterness of rich cocoa.
Recipe information
Yield
makes 24 (1/2-inch) pieces
Ingredients
Preparation
Step 1
Combine the almonds and cashews in a food processor and pulse until finely chopped. Add the dates, agave syrup, vanilla, cocoa powder, and 1/4 cup of the shredded coconut and pulse until combined. Melt the cocoa butter, pour into the mixture, and process until smooth. Form into the shape of a log about 1 inch in diameter, wrap in plastic, and chill for about 20 minutes.
Step 2
Unwrap the log and slice it into even 1/2-inch pieces. Take each piece and roll it between your palms until it forms a compact ball. Decorate each ball with the remaining 1/4 cup shredded coconut and the ribbon coconut.
