1 cup raw almonds
1/2 cup raw hazelnuts
1/2 cup hemp hearts
4 tbsp cacao powder
8 medjool dates, soaked
2 tbsp Rebel Kitchen Mylk
1 pinch Himalayan salt
1. In a food processor, blend the almonds, hazelnuts, hemp hearts and cacao powder into a fine meal.
2. Add the dates, mylk and salt; blend for 45-60 seconds, or until a dough starts to form.
3. Roll into bite size balls and place onto a baking sheet lined with parchment paper. Freeze for 20 minutes.
4. Transfer to an air tight container and store in the freezer.
Yield: 18 balls