• 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons boiling water
  • 2 Tablespoons almond butter
  • 1/4 Tsp. Kosher salt
  • 1/4 Cup (1 ounce) dried tart cherries, chopped
  • 1/3 Cup shredded unsweetened coconut, toasted
  • 1/3 Cup (2 ounces) Driscoll's Blueberries
  • 1/2 Cup chopped roasted almonds
  • 8 Medjool dates, pitted and chopped (4 ounces)
  1. In a small bowl, combine cocoa and boiling water. Stir until well mixed and let stand 5 minutes.
  2. In a food processor, combine dates, almond butter and salt, and process to a fine paste (about the same consistency of peanut butter), about 1 minute. Add cocoa mixture and process until well combined, about 30 seconds. Transfer puree to a medium bowl. Stir in cherries and coconut until well combined.
  3. To form the bites, spray a small amount of non-stick cooking spray on the palms of your hands. Scoop 1 tablespoon cocoa and nut mixture and place it in the center of your hand and pat down to flatten. Place 2 to 3 blueberries in the center of mixture. Fold mixture over to enrobe the berries and gently roll between the palms of your hands. Roll in the toasted almonds and set on a baking sheet. Repeat with remaining mixture. Chill 1 hour before serving.
Calories 208.66
Total Fat 12.42 g
Saturated Fat 4.61 g
Cholesterol 0.05 mg
Sodium 123.97 mg
Total Carbohydrates 25.89 g
Dietary Fiber 4.88 g
Protein 4.27 g