Mocha Fudge Balls

Posted by Lorna Macchia on

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. 


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


  • 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.

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

Mocha Fudge Balls

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