by Christina Meyer-Jax, Tastemaker in Residence
1/4 cup raw cashews
3/4 cup raw almonds
1 1/2 cups medjool dates
1/4 cup cocoa powder
In a high-speed blender or food processor, add your nuts and blend until a crumbly texture remains. Do not over-blend or now you have nut-butter.
Add your Medjool dates and blend until thick. Add your cocoa powder. Continue blending regularly scraping down the sides to ensure it is fully mixed.
Pour the chocolate energy ball batter in a large bowl.
Lightly wet your hands, form the dough into small balls and place on a lined plate and refrigerate for 10 minutes, or until firm. Can store in freezer for up to 2 months.