Fudgey and chocolatey, these chocolate cherry bliss balls are a super easy treat to make with leftover almond pulp. Vegan, gluten-free, grain-free.
- 6 tbsp almond pulp*
- 3 soft medjool dates
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 1/2 tsp almond extract
- 3 cherries, pitted and halved
- ~1 tbsp extra cocoa powder for dusting
1. Process all chocolate ball ingredients in a food processor until a fudge-brownie-like dough is formed.
2. Scoop up about a tbsp and a half of this mixture and roll into a rough ball, then indent it with your fingers to create a little “bowl”-like shape. Place half a cherry inside, then close the “bowl” up and roll the mixture into a ball once again. Set aside, and repeat with the remaining mixture.
3. Refrigerate the balls for about an hour to set. Then dust with the extra cocoa powder (using a sieve) and enjoy! Store leftovers in the fridge.
*Leftover from making homemade almond milk. If you prefer, feel free to use store-bought almond meal. You’ll likely need to add a bit of water to the mix, since almond pulp is somewhat moist by nature whereas almond meal is dry. Start by blending everything together as per the recipe, and if the mixture seems to dry, add a bit of water, 1 tbsp at a time and blend once more until the correct consistency is achieved.