• 150 grams cashew nuts
• 6 Medjool dates
• 35 grams of almond flour
• 25 grams of Greensweet Syrup Clear
• 15 grams of cocoa powder
• 1 heaping teaspoon of biscuit and gingerbread spices
• pinch of salt
• 80 grams of dark chocolate
• 1 tablespoon coconut oil

How to make this delicacy:

Pit the dates and let them soften in boiling water for 5 minutes. Remove them from the water and put them together with the nuts, Greensweet Syrup Clear, almond flour, cocoa powder, salt and the biscuit and gingerbread spices in a food processor.

Grind everything finely and make sure it is firm and sticky. Too sticky? Then add some almond flour. Too dry? Add a little almond milk or water.

Roll into balls and place them on a plate. Meanwhile, melt the chocolate and coconut oil in a bain marie. Dip the balls in the melted chocolate and place them on a plate lined with baking paper.

Put them in the fridge for 30 minutes and your chocolate is hard, enjoy!

Let me know what you think of this recipe, or share a photo of this recipe on social media and tag us @greensweetstevia.