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These chocolate date balls are like what I imagine would happen if a Reese’s Cup met an Almond Snickers – except they’re totally kosher for Pesach. The filling is made with just four simple ingredients: date syrup for caramelly sweetness, smooth almond butter, almond flour for body, and a pinch of salt. There’s a whole almond hidden inside each ball, a welcome surprise after you bite into the velvety chocolate exterior. These will quickly become a Pesach staple.
Yields: 16 balls
1 cup smooth, salted almond butter
1/2 cup Beleaves Golden Date Syrup
1/2 cup Gefen Almond Flour
1 teaspoon Haddar Kosher Salt
16 whole almonds
3/4 cup dark chocolate chips
2 tablespoons refined coconut oil
Place the almond butter in a microwave-safe mixing bowl and heat for 30 seconds to one minute, until liquidy. Add the date syrup and almond flour to the bowl and mix to combine. Add the kosher salt to the bowl and mix again.
Shape into 16 balls, each around one tablespoon. Insert an almond into the center of each ball and re-roll between your palms to cover with the filling. Place the balls on a plate. Freeze for one hour.
When ready to dip the balls, heat the chocolate and coconut oil in a microwave-safe bowl in 30 second increments, stirring between each round, until fully melted and smooth.
Remove the almond date balls from the freezer and dip into the melted chocolate, letting the excess chocolate drip off before returning to the plate. Dip each ball in chocolate and use any remaining chocolate to drizzle over the top of the balls. Freeze for another 30 minutes.
Sponsored by Beleaves
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