Espresso Brownie Balls

If you have time, toast the nuts beforehand and allow to cool. This gives these an even better flavor.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 18 balls
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Ingredients

100 grams (3 1/2 ounces) pecans

200 grams (7 ounces) almonds

350 grams (12 ounces) Medjool dates, pitted

100 grams (3 1/2 ounces) cocoa powder

4 teaspoons instant espresso powder

2 tablespoons almond milk

Sea salt

Directions

Special equipment:
Food processor
  1. Place the pecans and almonds in a food processor and pulse until roughly chopped. Add the dates to the processor and blitz again until finely ground. Add 50 grams of the cocoa powder, 2 teaspoons of espresso powder, almond milk and sea salt. Pulse to combine.
  2. Toss the remaining 50 grams cocoa powder and 2 teaspoons of espresso powder together in a wide shallow dish. Then taking one piece of the mix at a time, slightly smaller than a golf ball, shape into rounds, placing onto the cocoa powder mix as you go.
  3. Toss the brownie balls in this to coat and dig in straight away.