Incredibly crunchy, rich brownie balls made with wholesome ingredients, including leftover almond paste made with homemade almond milk! Only 20 minutes, 7 ingredients and 1 food processor required!


  • 1 cup < span class ="wprm-recipe-ingredientname">raw nuts*
  • 1/2 packaged cup pitted dates (Medjool is best measured // after the sting)
  • 2/3 cup almond pulp* (or sub Almond Flour)
  • 1/3 cup Cocoa powder or cocoa powder unsweetened acao (and more for rolling)
  • 3 EL Hemp Seeds < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(and more to roll)< /span>
  • 1/ 4 TL Sea salt
  • 3 TB creamy almond butter (or other butter e nuts or seeds)


  • Add nuts Food Processor and blend into one meal. Then add dates, almond paste (or almond flour), cocoa or cocoa powder, hemp seeds, sea salt and almond butter. Mix/Pulse to combine. The result should be a moist, pasty mixture. If it’s too wet, add a little more cocoa powder or hemp seeds.
  • refrigerate for 10 minutes. Then scoop out rounded tablespoon amounts (we like this ball) and carefully form balls – about 14 ( quantity as written in original recipe // adjust if batch size is changed). The dough will be a bit stiff, so use the warmth of your hands to gently form/roll it into balls.
  • Roll in more hemp seeds or cocoa powder (optional). Note: The bites have a gooey, gooey texture on the outside when rolled in cocoa powder, which we liked. Roll them in hemp seeds or even cacao nibs for less sticky bites!
  • Keep leftovers tightly sealed on containers up to 1 week in the fridge or up to 1 month in the freezer.
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