1-1/2 cups raw almonds (soaked in water and drained)
3/4 cup cocoa, plus a little extra for dusting
2-1/2 cups dates, pitted
1 tsp almond extract
1/2 tsp salt
2 Tbs water (more or less as needed)
Place the almonds and cocoa in a food processor. Pulse until the almonds are finely ground. Add the dates, almond extract and salt, and pulse until a soft paste is formed. Add water if needed if the mixture is too dry to stick together.
Scoop out about a teaspoon of paste and roll into a ball. Roll them or dust them with cocoa powder.
Chef Lilly recommends storing them in a tightly-sealed container in the refrige for a couple of weeks, or in the freezer for a few months.
