Sugar Free Chocolate Macaroon Balls by Betty Ann Harris
Preparation time: 30 to 40 minutes
Makes 24-30 pieces
1 cup unsweetened shredded coconut (plus a few tablespoons for dusting if desired)
2 cups nuts, finely chopped (pecan, almond)
1 cup almond flour
2/3 cup cocoa powder
1 tsp salt
Date Paste **
¼ cup water
2 cups dates, pitted and chopped
2 tsp vanilla
Mix dry ingredient (coconut, nuts, flour, cocoa, salt) together and stir. Add date paste** and mix well to form one large firm ball (If too wet add more coconut or flour, and if too dry add a bit of water). Form into bite-size balls and dust/roll in coconut if desired. Place on parchment covered cookie sheet and chill for 1 hour. Place in baggies and store in the fridge or freezer.
**Prepare date paste by mixing dates and water in a small saucepan. On a stove, bring to a boil then decrease to low, simmer until dates soften and water is absorbed (becomes like a paste, 10 to 15 minutes). You may need to add more water, or if you add too much initially just boil a bit longer to remove excess fluid. Let cool then add vanilla and stir.
I have sweet tooth and these are my go-to treats. I stay away from processed sugar for health reasons so when fruit just doesn’t cut it, I reach for one (or 2 or 3) of these. I formulated this recipe through trial and error. These are tasty sugar-free, wheat-free, dairy-free snacks.