A quick and easy dessert that keeps well in the freezer and can be made ahead. It’s great for those “snack attacks”
1 cup dates; buy them with the pits in as they are fresher and remove the pits before using
¼ C hulled hemp seeds
¼ C chia seeds
¼ C sesame seeds
Scant ¼ c of raw cacao (you can substitute ground cocoa if needed)
½ t. vanilla extract or you can use Fiori d’Sicilia (can be purchased online through King Arthur flour) to add a citrus flavor
¼ t. cinnamon
¼ c. raw cacao nibs
Process the pitted dates in a food processor until they form a chunky paste.
Add all other ingredients, except for the cacao nibs, and pulse until combined, stopping as needed to push the mixture down into the food processor bowl making sure everything is mixed well.
Add the cacao nibs and pulse together.
You should have although that is sticky enough to form into balls. If the dough is not sticky enough you may need to add a tablespoon of water at a time to make it sticky enough to form a ball. Be careful not to add too much water, or your dough will be too thin.
I have found that the consistency of the dough usually depends on the freshness of the dates. Very fresh dates will be creamy and moist. If you happen to purchase older dates (older inventory at a store) the dough will be drier. I always squeeze the box to test how firm (drier) or soft (fresher) the dates are.
Shape into small balls and freeze for at least 20 minutes for them to set before serving.