Ingredients
2/3 cup walnuts
1 cup packed, pitted dates (about 24)
2 Tbsp unsweetened cocoa powder, preferably Dutch-processed
2 Tbsp cacao nibs or finely chopped dark chocolate
Preparation
Toast the walnuts in a preheated 325F oven for 15 min., or until browned and fragrant. Stir the nuts half way through baking.
In a food processor, pulse the walnuts until they are pebble sized pieces. Set aside in a medium bowl.
Place the dates in the processor and pulse until coarsely chopped. Process until they’re smooth and form a ball around the blade. (At first, you will get lots of sticky pieces.) Add the cocoa and process until smooth.
In a bowl, knead the date mixture with the walnuts and cacao nibs until they stick together. If the mixture is too sticky, add more nuts or cacao nibs. If too dry, add a couple teaspoons of water.
On a cutting board lined with plastic wrap, shape the mixture into a long 1"-wide rectangle. Slice pieces with a sharp knife. Or, roll into 1" balls. Store leftovers in the fridge.
