Ingredients
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1 cup medjool dates, pitted medjool dates1 cup medjool dates, pitted
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3/4 cup unsweetened shredded coconut, divided unsweetened shredded coconut3/4 cup unsweetened shredded coconut, divided
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1/4 cup coconut cream coconut cream1/4 cup coconut cream
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2 tbsp cacao powder (plus extra for dusting) cacao powder2 tbsp cacao powder (plus extra for dusting)
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1 tsp vanilla extract vanilla extract1 tsp vanilla extract
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Pinch of sea salt sea saltPinch of sea salt
Directions
Blend dates, coconut, and cacao with coconut cream until smooth and sticky. Shape into balls and roll in coconut-cacao coating. Chill before serving. For a festive touch, add a pinch of ground cinnamon or roll in finely chopped dried fruit. Store in an airtight container in the refrigerator for up to one week.
Steps
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1
Done
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Place the pitted medjool dates in a bowl and cover with hot water. Let soak for 10 minutes, then drain. |
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2
Done
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In a food processor, combine soaked dates, 1/2 cup shredded coconut, coconut cream, cacao powder, vanilla extract, and sea salt. |
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3
Done
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Blend until the mixture is smooth and sticky, scraping down the sides as needed. |
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4
Done
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Scoop out tablespoon-sized amounts and roll into balls with your hands. |
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5
Done
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Mix remaining 1/4 cup shredded coconut with a little cacao powder on a plate. |
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6
Done
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Roll each brigadeiro bite in the coconut-cacao mixture to coat. |
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7
Done
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Place on a tray and refrigerate for at least 30 minutes to firm up. |
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8
Done
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Serve chilled or at room temperature. |
