Cute candy cups I got in Korea. Boy do I miss the packaging district.....
Inspired by my friend Jessica's recent blog post re: spicy almond fudge babies, I modified her recipe only slightly by adding coconut butter from Shutterbean--another favorite food blogger of mine. I am also hoping they help me avoid the candy jar at work.
Almond Joy Ballz
1 1/2 cups pitted dates
1 1/2 cup sliced almonds
4 TBS cocoa powder
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp chipotle powder
4 TBS almond butter
4 TBS coconut butter (see recipe linked above)
Place all in food processor and combine until it looks like chocolate gravel.
Press into ballz. I used the candy liners to prevent them from sticking to each other.
Sophie remarked, "You can really taste all the flavors." The chipotle adds just a whisper of heat, and the chocolate flavor is pretty subtle. I am wondering how they would taste substituting another moist dried fruit like apricots and using orange extract and pistachios. To be continued......