1 cup medjool dates, pitted
1/2 cup nut butter (almond or peanut butter works well)
1/3 cup coconut cream (use small can coconut milk)
4 tablespoons coconut flour
1/3 cup unsweetened coconut flakes (extra for toppings)
2 tablespoons blackstrap molasses
1 teaspoon cinnamon powder
3/4 teaspoon ginger powder (or fresh grated ginger root)
Dash nutmeg powder
Place a can of coconut milk in the refrigerator approximately 30 minutes prior to making.
Add the dates and nut butter to a food processor and mix until a sticky dough is formed.
Remove the coconut milk from the refrigerator, open and drain the liquid so only the thick cream remains.
Add the cream, molasses, coconut flakes and the remaining spices to the food processor and mix well.
Take the dough from the food processor and place in a bowl the freezer for 10 minutes.
Remove the dough from the freezer and form into small balls.
Keep them plain, roll in coconut flakes or dip in chocolate*.
Keep chilled in freezer and serve cold.
*To make homemade chocolate mix equal parts melted coconut oil and raw cacao powder in a saucepan over low heat. Add maple syrup and pinch of sea salt to taste and whisk until no lumps remain.