• 2 cups raw, unsalted cashews
  • 10 Medjool dates, pitted
  • 1 tsp pure vanilla extract
  • ⅓ cup almond flour
  • 1 tbsp cacao powder
  • ½ cup frozen raspberries, plus more for topping
  • 1 cup 80% or higher dark chocolate chips
  • 1 tbsp cashew butter
  1. Cover the cashews in boiling water and let them soak for 10 minutes. Drain well.
  2. Add the drained cashews to a food processor, along with the dates and vanilla extract. Blend until smooth.
  3. Add the almond flour and cacao powder. Blend until doughy. Add the frozen raspberries and pulse until just combined.
  4. Transfer the mixture to a bowl, cover, and freeze for 20 minutes. The dough should be hardened, but still pliable.
  5. Use a tablespoon to scoop out the mixture evenly, then roll into 16 balls. Set on a tray and place back into the freezer.
  6. Melt the dark chocolate and cashew butter together in a small saucepan on low heat, stirring often. As soon as the chocolate is melted, turn off the heat. Use two forks to dip the raspberry balls into the chocolate one at a time, evenly coating each.
  7. Set on a parchment paper–lined tray and add frozen raspberries or whatever toppings you wish. Freeze for another 15–20 minutes, or until the chocolate hardens. Enjoy!