Chocolate Smoked Sea Salt Dessert Balls

Easter is coming up! And while you can never go wrong with a dark chocolate bunny, sometimes it’s nice to whip up a chocolaty treat that’s a bit more creative … a bit more … smokey. Which is where this Chocolate Smoked Sea Salt Dessert Balls from PASCHA comes in!

These PASCHA dessert balls are heavy on the chocolate — and great for those with allergies. PASCHA bars are 100-percent allergen-free; each bar is free of peanuts, nuts, dairy, soy, eggs, wheat and gluten, so that delicious chocolate can be enjoyed by all this Easter!

Chocolate Smoked Sea Salt Dessert Balls Recipe

Ingredients
10 large medjool dates, pits removed and finely chopped to create a sticky paste
1/4 cup pumpkin seeds
1/2 cup old–fashioned oats (go gluten-free if you have an allergy)
2 tablespoon unsweetened cocoa powder
2 tablespoon honey
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon Maldon Smoked Sea Salt, plus extra for sprinkling
2 ounces PASCHA Organic Dark Chocolate 85% Cacao, cut into small chunks
1 tablespoon coconut oil
1/4 cup coconut milk, divided into tablespoons
Directions
1. Combine the dates, pumpkin seeds, oats, cocoa powder, honey, vanilla, cinnamon and smoked sea salt in a large bowl. Using hands, work the mixture until all ingredients are fully incorporated. Mixture should hold together and be slightly sticky. Add a few additional chopped dates if your mixture does not hold together.
2. Using a melon baller or your hands, roll into medium-sized balls and place on parchment paper.
3. Meanwhile combine chocolate, coconut oil and 1 tablespoon of coconut milk in a saucepan over low heat until melted. Add additional tablespoons of coconut milk until desired consistency. Then drizzle mixture over the dessert balls and sprinkle with smoked sea salt. Serve immediately or chill for later use.
This is a recipe the whole family will love … plus — you know we had to mention it — ball jokes! Have you ever made dessert balls? What’s your fave flavor combo? —Jenn