Chocolate Bombs

Chocolate Bombs

*Makes 15

15 Organic Medjool Dates

2/3 Cups of Organic Walnuts

2 Tablespoons of Organic Chia Seeds

1/2 teaspoon of Organic Ground Ginger

1/4 teaspoon of Celtic Sea Salt

2 Tablespoons of Organic Cacao Powder (lower to 1 Tbs if you’re sensitive to caffeine)

1 Tablespoon of Pure Maple Syrup

2 Bars of Theo’s Organic Sea Salt 70% Dark Chocolate

Measure all ingredients except the dark chocolate into a food processor. Pulse until the mixture comes together and will stay together when pressed with your fingers. There will be tiny pieces of walnuts, but make sure they aren’t too big or the balls won’t hold together when you form them.

Line a cookie sheet and press the mixture into 15 balls. Place in the freezer to set. Meanwhile, place a bowl over a pan of water (or use a double boiler if you have one) and melt the chocolate. Not too hot or it will seize! Once completely melted, remove the balls from the freezer, roll each one in the chocolate, let the excess run off, and place them back onto the cookie sheet. When all of the balls have been coated in chocolate, place them in the freezer again for 10 minutes. Remove from the freezer and using the remaining melting chocolate, drizzle over the top of the balls. Return to the freezer for 10 more minutes to set.

Store in an airtight container in the fridge (if they last that long!)