As I mentioned last week, snack things that can come with me all day and even tide me over a missed lunch break are my go-to right now, as I am trying to get back into the swing of things. I honestly don't know how to do this working mama thing plus keep our house tidy, make three healthy meals a day, commute to Baby Zand's school for 30 minutes (one way), do laundry, go on fun adventures with Baby Zand, tend to our veggie garden, have something that resembles a relationship with Arman, and not drop balls all over the place. Something has got to give, and I realize at some point I need help somewhere. This all makes me miss my own mom so much! And it also makes me want chocolate. So that's where the idea for these balls came from. Chocolate and raspberries, the perfect combination! This recipe uses freeze dried raspberries, and I know that they are not always easy to come by. I find them in more places (Trader Joe's, Safeway, Whole Foods, etc), and of course Amazon has them as well (see below). When I lived in China, freeze dried fruit was something I would stock up on during my travel, since it keeps well. So maybe a little planning ahead is necessary, but you will be so happy you made these balls! I say this about all my recipes, but these are definitely the best balls I've ever made!!!!!
Preparation time: 10 minutes
Makes 25 balls:
6 Medjool dates, pitted
1 cup almond butter (crunchy is best, but smooth will work, too)
1/2 cup raw cacao powder
1/4 cup freeze dried raspberries
2 Tbsp cacao nibs
1 Tsp vanilla extract
Place all ingredients in a food processor, and pulse 2-5 times until everything is broken down into a breadcrumbs like texture. When you pinch the "dough", it should stick. Otherwise you can add a splash of water or a spoon more almond butter.
Taking one teaspoon of dough at a time, roll it into balls. Place in fridge to firm a little or you can immediately eat them. They will keep in the fridge for 2 weeks (well I highly doubt you can keep your hands off them for so long!).