Chocolate Rosewater Fudge Balls

chocolate rosewater fudge balls

{ THE MULTITUDE OF HEALTH BENEFITS OF RAW CACAO BEG YOU TO EAT THESE LITTLE FUDGE BALLS }

Contributor: Anthea Amore

{ INGREDIENTS }

1 1/2 cups whole walnuts

1 cup medjool dates, pits removed

1 tbs rosewater

1/4 cup raw cacao powder (or cocoa powder)

1 tsp vanilla paste or powder

2 tbs coconut oil

1/4 cup agave or maple syrup

{ METHOD }

Blend the walnuts in a food processor into a fine meal but be careful not to over process into a nut butter at this stage. Put aside half a cup of the walnut meal for rolling the balls in at the end.

Add the dates and process together until they have been chopped up and the mix has formed a crumbly texture. Add remaining ingredients and blend until it forms a smooth and sticky paste. Shape each ball into the size of a large cherry tomato and roll in walnut meal. Chill in the fridge for 1 hour or overnight for a firm fudge-like texture.

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