- 50 g creamed coconut highly concentrated coconut in a firm block
- 100 g dark chocolate
- 150 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g dates previously soaked for minimum 1 hour
- 150 g hazelnuts ground
- 1 tablespoon date syrup for extra sweetness
For the melted chocolate, melt creamed coconut and chocolate over low heat in a medium pot.
Drain dates and place them in a blender. Add all the other ingredients: ground hazelnuts, coconut cream, melted chocolate. Blend on high speed until mixture becomes smooth and creamy. Adjust sweetness.
Put the mixture in a bowl and place it in the freezer for about an hour or so until almost solid.
Once firm, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. Try to roll them as quickly as possible. If you don't manage to get perfect balls, just put them in a fridge again and once solid, roll them once more for a perfectly round shape.
Refrigerate for 5-6 hours or best overnight. This allows them to set and firm up.
Before serving, toss them in acai, pitaya and butterfly pea flower powder to coat. You can also use cacao powder.