Chocolate Balls

Choco­late Balls or Cook­ies
Adapted from Rus­sell James’ Choco­late Chip Cook­ies (Choco­late Recipes ebook)

• 1 ¹⁄₂ cups almond pulp
• 1 cup oat flour (obtained by grind­ing up oat groats)
• ¹⁄₂ cup wal­nuts, ground in a food proces­sor
• ¹⁄₄ cup maple syrup
• 3 tbs agave nec­tar
• 3 tbs cacao pow­der
• 1 tbs carob pow­der
• 1 tbs lemon juice
• 2 tsp vanilla extract
• ¹⁄₄ tsp cin­na­mon
• ¹⁄₄ tsp tea­spoon salt
• ¹⁄₄ cup cacao nibs (optional) 

• Dried coconut
• Mesquite and carob pow­der

Process all ingre­di­ents except cacao nibs until smooth in food proces­sor. If desired, add cacao nibs and process briefly just to incor­po­rate.
Roll bat­ter into small balls or cook­ies.
Toss in dried coconut or a mix­ture of mesquite and carob pow­der to coat.
Store in refrig­er­a­tor.  

 Carmella’s Notes:
~ I added nibs only to half of the choco­late mix­ture.
~ I then coated the plain balls with coconut and the ones with the nibs with mesquite and carob.
~These are very sim­i­lar to my Dou­ble Choco­late Cook­ies in The Best of Raw Free­dom Com­mu­nity ebook.

 View the recipe on The Sunny Raw Kitchen’s blog post here.