Easy Cashew Almond Chocolate Balls (no Coconut)
My favorite bliss balls! These cafe-style Cashew Almond Balls have the perfect balance of textures—the first sensation of smooth, creamy chocolate giving way to a dense, chewy interior packed with nuts and a hint of vanilla. Brilliant freezer snack or light dessert!
Equipment
- Food processor
- 1 Double boiler Or microwave safe bowl
Ingredients
- 1/2 cup raw cashews
- 1 1/2 cups raw almonds
- 1 cup pitted dates
- 1 teaspoon vanilla extract
- 3 oz dark good quality chocolate (85 grams) or you can use white or milk chocolate
Instructions
- Prepare the nuts: In a food processor, pulse the cashews and almonds until they're finely chopped.
- Add dates and vanilla: Add the pitted dates and vanilla extract to the nut mixture. Process until the mixture starts to clump together and forms a sticky, cohesive dough.
- Form the balls: You can make any size. I used a measuring tablespoon to make about 18 half-moon shaped balls. (Note 1)Method: Fill the tablespoon or ice cream scoop with the mixture. Make sure you press the mixture in firmly. Then, using a sharp knife or similar pointy tool, gently ease the half moon shape out of the Tablespoon. Use a knife to fix any edges that need repair. You could also use a teaspoon for a smaller ball or use an ice cream scoop for a larger size. I prefer using the measuring spoon as it gives a flat base which is easier to dip into the chocolate, but you can also just roll the mixture into uniform balls. If the mixture is too dry, add a tablespoon of water. If too wet, add a few more nuts.
- Chill your cashew almond balls for about 15-20 minutes.
- Melt the chocolate in a double boiler (or microwave - see note 2). To do this, you chop the chocolate into small, even pieces. Fill a saucepan with 1-2 inches of water. Place a heat-safe bowl on top (bowl shouldn't touch water). Heat the water to a gentle simmer. Add the chocolate to the bowl. Stir the chocolate continuously until completely melted and smooth. Remove from heat immediately to prevent burning.
- Dip the chilled almond balls in the melted chocolate. Use your fingers and a fork to support the ball while dipping. Dip only the flat base into the melted chocolate. Do not let any water or moisture touch the chocolate! It will make the chocolate like coffee grounds, and it will not coat the cashew almond ball. Place on a parchment-lined tray. Refrigerate 10–15 minutes to set the chocolate.
Notes
Note 1: If the mixture is too dry, add a tablespoon of water. If too wet, add a few more nuts to your food processor.
Note 2: You can also melt the chocolate in a microwave proof bowl. First chop the chocolate into small, even pieces. Then microwave in 15-second intervals. Stir between each interval. Stop heating when just a few chunks remain. Continue stirring until no more chunks are left.
Note 3: You can store these in an airtight container in the fridge for about 2 weeks and in the freezer for up to 3 months.
Nutrition
Serving: 1ballCalories: 158kcalCarbohydrates: 13gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 0.2mgSodium: 2mgPotassium: 224mgFiber: 3gSugar: 8gVitamin A: 3IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!