Pumpkin & Pomegranate

These really should be called “Crust Balls” because they were originally made into a crust for a raw pie. There was extra “crust” and so I had to try a bite. Immediate addiction. MUST MAKE CRUST BALLS. Crust Balls just doesn’t have the appropriate ring though, so behold the NUT BALLS. Anyway you say it it makes me giggle like a teenage boy. Oh who am I kidding, like boys of all ages, and well…me. There is just no way to make this into an elegant post, so I will just give you the recipe!

Chocolate Covered Nut Balls

Ingredients:

• 1 C. Raw Pecans
• 1. C. Raw Almonds
• 10 Medjool Dates*
• 1 tsp. Vanilla Extract
• Dash Sea Salt
• The Darkest Chocolate you can stand (I prefer 88-100% Cacao)**

Method:

1. In a food processor combine the first 5  ingredients and pulse until the “dough” can be formed into balls.
2. Form into small bite sized balls and place on waxed paper or parchment covered cookie sheet and chill in the freezer for at least an hour.
3. In a double boiler melt the chocolate over simmering water.
4. Dip each ball into the melted chocolate to cover, place back on the parchment covered cookie and wait for the chocolate to set.

*The number of dates completely depends on how moist they are. Might try 8 first, then work up to 10 or more if the dough doesn’t stick together.**Personally I like the best before being dipped in chocolate, but they do look good with a chocolate coating!