Ingredients:
120g dates (pitted)
30g glutenfree oats
15g cocoa powder (unsweetened)
70g roasted almonds
2tbsp homemade almond brew*
1 tbsp almond butter
1 tbsp beet powder (for rolling)
1 tbsp cocoa powder (for rolling)
Place dates in a bowl and cover with hot water for 15 minutes until dates are soft.
Add oats in a food processor and mix into oat flour. Add the rest of the ingredients including the dates and blend long enough to create a sticky dough. Form dough into little balls and roll in some extra cocoa powder and beet powder for color.
*For the almond brew use 1:1 cold brew coffee and water when making almond milk.
Ingredients:
1 cup roasted almonds
2 cups of cold brew
2 cups of water
1-2 dates as a sweetener (optional)
Soak almonds for at least 4 hours or over night. Drain and rinse before attempting to make almond milk.
For this milk I used the almond milk maker from almondcow
If you don’t have a machine for this add all ingredients into a high speed food processor/blender. Add 1-2 dates to sweeten if needed. Blend for a few minutes and then strain through a cheese cloth. Store in fridge for up 5 days.