- 1 cup walnuts (115 g)
- 1 cup raw hazelnuts (135 g)
- 2 cups Medjool dates (400 g)
- 2 tbsp maple syrup
- 1/4 cup raw cacao powder or unsweetened cocoa powder (22 g)
- Place the walnuts and the hazelnuts in a food processor or a powerful blender (food processors work better) and blend until they have a crumbly texture.
- Add the rest of the ingredients and blend again.
- Place the mixture into a baking tray and freeze for 1 or 2 hours before cutting. Then keep them in the fridge.