12 Serves
113 Mins
Place the almonds into a food processor and pulse until they are finely ground.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
76 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
71 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
347 mg / 4,700 mgSodium
10 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
3 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Add the chia seeds, dates, coconut oil, cocoa powder, and orange zest to the food processor. Blend until the mixture is well combined and holds its shape when pressed.
Roll the mixture into tablespoon-sized balls using your hands, then place them on a tray and refrigerate for 30 to 60 minutes.
If coating, melt the dark chocolate in a small saucepan or double boiler over low heat.
Dip each chilled ball into the melted dark chocolate and place them on a baking sheet lined with parchment paper. Add any desired toppings while the chocolate is still wet.
Return the coated balls to the refrigerator for at least one hour to allow the chocolate coating to set completely.
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