Mocha Fudge Balls

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I like to keep some raw treats in the freezer for those occasions when friends or neighbours drop in for a cuppa or there is an overriding need for a chocolate fix. These mocha balls were based on a rum ball recipe, with a coffee flavour instead of rum.

Using activated almonds, shredded coconut, and Holy Joe cold drip coffee these balls provide a boost of fibre & a host of phyto nutrients with a delicious fudgy taste. 

INGREDIENTS

Gluten Free, vegan

We use all organic ingredients

Makes ~ 20 small balls

  • 8 fresh medjool dates, seeds removed
  • 1 cup activated almonds
  • ½ cup creamed coconut/coconut butter
  • ¼ cup shredded coconut
  • 2 tsp Vitality Elixir (optional)
  • 1 -2 tbsp cold drip coffee (decaf if preferred)
  • 1 ½ tbsp cacao powder
  • 1 tsp vanilla extract
  • 1 tsp Ceylon cinnamon
  • ½ tsp high quality salt
  • Additional shredded coconut & cacao to serve

TO MAKE 

  • Blend ball ingredients together in strong food processor until thoroughly combined.
  • With wet hands roll into small balls.
  • Roll half the balls in shredded coconut and the other half in cacao powder.
  • Place on tray lined with parchment paper, and put in freezer for 1 hour.
  • Store in a sealed container in the freezer (hidden at the back if you want them to last!) and take out 10 minutes before eating.
TO SERVE

Best shared with friends or family along side a chilled medicinal brew, or a botanical tea.   

Mocha Fudge Balls

Coffee Raw Sweet Vegan

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