Instructions

• Line a baking sheet with parchment paper and set aside. Place 1 cup whole roasted unsalted almonds in a food processor.
• Pulse the almonds until they are finely ground (small crumbs, not paste). Stop and scrape down the sides as needed.
• Add 15 pitted dates, 2/3 cup unsweetened cocoa powder, 1 tbsp honey (or agave if vegan), and 2 tbsp water to the food processor.
• Process until the mixture comes together into a sticky, uniform mass. Stop and scrape down the bowl as needed. If the mixture seems too dry, add additional water 1 teaspoon at a time and process again until it holds together.
• Transfer the mixture to a bowl. Place 3 tbsp confectioner's sugar in a separate shallow bowl.
• Wash your hands. Keep a small bowl of water nearby and dampen your hands (this prevents sticking) before rolling.
• Using a tablespoon measure, scoop about 1 tbsp of the mixture, press it together, and roll it between your palms into a smooth ball. Place the ball on the prepared parchment. Repeat until all the mixture is used.
• Roll each ball in your hands if needed to smooth, then roll each ball in the bowl of confectioner's sugar to coat. Tap off any excess sugar and return the coated balls to the parchment-lined sheet.
• Chill the snow balls in the refrigerator if you want them firmer. Store in the fridge for up to one week.