Salted Dark Chocolate Fat Balls
I first talked about fat balls a little while ago (see this recipe for vegan carrot cake fat balls) and you guys were very enthusiastic about them. Maybe it was because I tripped all over my words and had to repeatedly clarify that I was indeed still talking about snack balls, not balls balls (ha!). Or maybe you’re like me and recently realized fat balls are where it’s at when it comes to an afternoon snack or healthier dessert.
For me, no day is ever complete without a little (or a lot of) chocolate, so that’s the direction I went with this latest recipe: intensely dark chocolate fat balls dusted with more cacao powder and a sprinkle of flaky sea salt. These have definite brownie vibes happening, and I love that they feel a little fancy (think: good quality chocolate truffles), and yet they’re so simple to make. Just toss some walnuts, coconut, cashews, cacao (or cocoa) powder, and almond butter into your food processor, along with a few medjool dates for sweetness. Pulse a few times to combine, roll into adorable chocolate balls, then store them in your freezer for up to a month.
I really like these straight out of the freezer, but you can also defrost a few at a time as needed for a more fudge-like consistency. A couple of minutes at room temperature should do the trick!
Salted Dark Chocolate Fat Balls
Salted Dark Chocolate Fat Balls
Serves: about 26
Prep Time: 15 minutes
Easy vegan fat balls, inspired by one of my all-time favorite flavor combinations: dark chocolate and sea salt! These filling dessert/snack bites are made from raw cacao powder (or cocoa powder), walnuts, and coconut, and they're naturally sweetened with a few medjool dates. I love them because the flavor reminds me of brownies!
Cuisine: Gluten Free, Vegan Servings: about 26
Prep Time: 15 minutes
Easy vegan fat balls, inspired by one of my all-time favorite flavor combinations: dark chocolate and sea salt! These filling dessert/snack bites are made from raw cacao powder (or cocoa powder), walnuts, and coconut, and they're naturally sweetened with a few medjool dates. I love them because the flavor reminds me of brownies!
Instructions
- To the bowl of a food processor fitted with the S blade, add the walnuts, shredded coconut, cashews, cacao powder, chia seeds, and salt. Pulse until a fine meal forms (similar to an almond flour texture).
- Add the almond butter, dates, coconut oil, and vanilla. Process just until combined. (The dough will be sticky, so you may need to scrape down the sides of the bowl a couple of times.)
- Use a cookie dough scoop or tablespoon to portion the mixture onto a parchment-lined baking sheet. Refrigerate for 5-10 minutes, or until firm enough to easily handle, then use your hands to roll them into bite-sized balls. To decorate, dust with cacao powder to coat the outside and sprinkle with flaky sea salt.
- Store in the freezer for up to a month. Enjoy straight out of the freezer, or let soften at room temperature for 2-3 minutes for a more fudge-like consistency.
Notes [2]
These are intentionally just barely sweet with no added sugar. If you prefer them on the sweeter side, add 1-2 more medjool dates.
Recipe lightly adapted from my Vegan Carrot Cake Fat Balls.
Copyright © 2023 Amanda Maguire for Pickles & Honey
