125g medjool dates, pitted
100g White's Jumbo Organic Oats
1 tsp. sweet cinnamon powder
2 tbsp. organic cacao powder
1 tsp. vanilla extract
75ml cold water
150g dark chocolate, melted
Dried cranberry, raspberry or goji berries
Cacao powder to dust
Combine the dates, oats, cinnamon, cacao powder and vanilla in the bowl of a food processor. Blend until relatively smooth.
Next, add the water and pulse until it forms a dough consistency.
Using the palm of your hands, shape into small bite sized balls and place them onto a parchment lined baking sheet.
Chill for 25-30 minutes.
Once firm, dip each ball into the melted chocolate. Place back on the parchment and decorate with your preferred topping. Allow to harden, then store in the fridge for up to a week.