• 12 Medjool dates, pitted
  • 1/2 cup almond butter
  • 1 teaspoon instant espresso
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 1/4 cup cocoa powder, for garnish
  • 1/2 cup chocolate-covered espresso beans, chopped, for garnish


  1. In a food processor fitted with the blade attachment, pulse then puree dates until a paste forms. Add almond butter, instant espresso, vanilla extract and molasses and combine until smooth. Roll tablespoon-sized portions of the dough into balls, and roll balls in cocoa powder and chopped espresso beans. Store in an airtight container for up to 5 days.