Chocolate Raspberry Balls (Print Version)

# Ingredients:

01 - 1-2 tbsp freeze-dried raspberries, powdered.
02 - 8-10 oz chopped semi-sweet or 72% dark chocolate.
03 - 1 cup cocoa powder, unsweetened.
04 - 1/2 cup cashew milk.
05 - 1 1/2 cups dates, pitted.
06 - Pinch of sea salt.
07 - 2 cups cashew pieces or whole cashews, raw.

# Instructions:

01 - Soak dates in hot water to soften, then strain. Cover a baking tray with parchment.
02 - Blend cashews until fine in a processor. Toss in dates, milk, cocoa, and salt. Mix till smooth.
03 - Chill balls after rolling them into 1-inch sizes. Let them rest on the tray for an hour in your fridge.
04 - Smash raspberries inside a closed bag until you’ve got a powdery texture.
05 - Using melted chocolate, dunk a ball with a fork and shake off any extra coating.
06 - Lay each coated piece back onto the tray and sprinkle raspberry dust right after dipping.
07 - Cool at room temp if it’s chilly or chill them in the fridge to finish setting.

# Notes:

01 - Freeze uncoated balls for 4 weeks max.
02 - To get the best texture, serve when they’re not cold.
03 - Store up to five days in an airtight box.

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