Makes 16 balls

INGREDIETNS:

• 1⁄2 cup of raw almonds
• 1⁄2 cup of raw cashews
• 1 1⁄2 tsp chia seeds
• 1 1⁄2 tsp maca powder
• 1⁄2 tsp ashwagandha powder
• 1⁄2 tsp of reishi (optional)
• 1⁄4 tsp salt
• 4 soft pitted dates
• 1 tsp pure vanilla extract
• 1⁄4 cup virgin coconut oil, melted
• Cacao powder, for dusting
• Crushed dried flower, for garnish Chocolate shell:

• 1⁄4 cup virgin coconut oil, melted
• 1⁄4 cup cacao powder
• 1 tbsp coconut nectar (or pure maple syrup)
• 1 1⁄2 tsp pure vanilla extract

METHOD:

• In a food processor pulse the almonds, cashews, chia seeds, maca, ashwagandha, reishi (if using), and salt until the nuts are finely ground into what looks sand-like. Then add the dates and pulse until they are broken down and incorporated. Next, add the vanilla and coconut oil and pulse until the mixture comes together in a loose ball. Transfer the mix to a shallow bowl, cover with plastic wrap and refrigerate until the mixture is stiff (about 20-30 minutes)
• Line a small baking sheet with parchment paper. Use a 1⁄2 tbsp measure to form about 16 balls and place them in the prepared baking sheet. Freeze for 15 minutes.
• While the balls are freezing, make the chocolate shell: in a small bowl, whisk together the ingredients until smooth and set aside.
• Dip the tops of the balls into the chocolate then place them back into the baking sheet and freeze for another 30 minutes, until balls are frozen through.
• Store the balance balls in a lidded container in the refrigerator for up to 2 weeks.