Low Sugar Chocolate Almond Fudge Balls (Vegan)
While rummaging through my freezer the other day (as I do), I found a glass container full of very frozen almond pulp hiding at the back. This was from back in the day when I used to work from home and I had lots of time on my hands to do freakish things like make homemade almond milk. LOL #glorydays. I truly don’t remember what it’s like to have that much free time anymore but I hope that one day I find myself facing that sweet sweet dilemma where I have absolutely nothing better to do in the afternoon than soak almonds, blend them with water, and strain them in a cheesecloth. TWICE. Hah! (Side note: this was also before we had Califia Farms available in Toronto and all the almond milks available were extremely thin, white, murky liquids with the teeniest hint of almond taste. Ugh. Shouts out to Califia – it reeeealllly changed my world I can tell you that for free!)
I digress. This evidently very old almond pulp frankly looked quite sad and was begging to be used, and since I was in the market for a snack for the week, I set to work creating some bites. I was craving chocolate (also as I do) hardcore but wanted something lower in sugar, as I tend to go on binges where I eat a bit of sugar and then want a LOT of sugar (…can anyone relate?) And I know that’s not good for me.
That’s where these babies come in! Make sure you have a good food processor. My mom gave me her Cuisinart that I’m pretty sure is 5839 years old and is also my most prized possession in this world. That’s not a joke. I don’t understand how it still works but it never ceases to amaze me in its ability to receive a bunch of random healthy shit and deliver results of true beauty. Like these fudgey AF balls that ONLY HAVE 2 DATES in them (wtf) and are really damn good. Especially with a good glob of peanut butter on top but I don’t even need to tell you that.
- 1 c. leftover almond pulp (or just ground up almonds)
- ¼ c. rolled oats
- ¼ c. shredded coconut
- 2 tbsp. cacao powder
- big pinch sea salt
- ⅓ c. almond butter
- 1 tbsp. coconut oil and/or coconut butter (use both for extra creaminess!)
- 2 tbsp. almond milk (more if needed)
- 2-3 dates
- optional: 1-2 tbsp. coconut flour if they need extra binding
- Start by throwing in all your dry ingredients into your food processor and giving them a good pulse, so they make a coarse meal but aren't yet super blended.
- Add in the almond butter, coconut oil, dates and almond milk and blend again until the "dough" starts to come together.
- Add more almond milk little by little if they still look dry - they should be wet enough to form into balls but not so sticky that they can't be rolled. If this is the case, as it was for me, add coconut flour a spoonful at a time to help them stick together.
- Roll into balls and store in a glass container in the fridge or freezer! I love storing them in the freezer and eating them when they're left out to defrost for a few minutes, or straight from the fridge.