1. Prepare ingredients and finely chop:
Pit the dates and finely chop them together with the almonds and walnuts, either by hand or in a food processor. Add the agave syrup and peanut butter while mixing to create a smooth, moldable, creamy mixture.
2. Check consistency and adjust:
The mixture should be slightly sticky but easily moldable. Add more agave syrup or nut butter if needed to reach the desired consistency.
3. Shape balls:
Form small balls (approx. 10–12 pieces) and place them on a plate or parchment paper. Chill briefly (about 10 minutes) to firm up.
4. Melt chocolate:
Gently melt the dark chocolate (85% cocoa) in a water bath or microwave until smooth and glossy.
5. Coat the balls:
Dip the chilled balls completely into the melted chocolate and place them on parchment paper so they are fully covered.
6. Set:
Refrigerate the balls for at least 30 minutes until the chocolate is firm. Enjoy immediately or store airtight in the fridge.
Nutritional Information (per serving)
- Calories: 185 kcal
- Protein: 4.1 g
- Fat: 13.3 g
- Carbohydrates: 16.5 g
- Sugar: 11 g
