Coconut Fudge Espreado Ball Recipe
1 cup pitted dates
2 cups walnuts
¼ cup shredded unsweetened coconut, plus more for rolling
3 tbsp raw cacao powder
1 tsp vanilla extract
¼ tsp pink Himalayan salt
1 jar Espreado
Add dates to your food processor and pulse until they form small bits. Scoop out and set aside.
Add walnuts to food processor and pulse into a fine meal.
*Note* be sure not to over-mix, or the walnuts will become butter!
Add the dates back in, as well as the shredded coconut, cacao powder and salt. Mix until combined.
Add almond butter, vanilla extract, and melted Espreado. Mix until it has a dough-like texture.
Refrigerate dough for at least 10 minutes to make it more workable.
Scoop out dough and roll into balls. Cover with more shredded coconut, if desired.
Store in an airtight container in the fridge for up to a week or in the freezer.