In stepping into a coffee shop next door to the yoga studio I go to here in Long Beach the other day, to grab a juice, I saw something called a Mexican Mocha on the menu. I was intrigued but didn’t order it since I knew it would be loaded with sugar and other stuff I try to avoid, but I was definitely curious, so I asked. It is basically a mocha, which we all know is a sinfully delicious drink where coffee meets hot cocoa, but this one comes with some additional spices, which can vary based on coffee shop and some even add in almond extract/flavor. In looking around online, most Mexican Mochas include cinnamon and some also chipotle or cayenne for a little extra kick.
[print_this]Mexican Mocha No-Bake Cookie Balls (grain-free, gluten-free, vegan + sugar-free)
makes about 18-20 cookie balls
1 /2 cup raw organic cashews
5-6 medjool dates, pitted and chopped
1/2 cup blanched almond flour (I like Honeyville)
1/4 cup coconut flour
2 tablespoons cocoa powder
1/2 teaspoon ground cinnamon
1 tablespoon chia seeds
dash or two of ground chipotle powder (optional)
1/2 – 1 teaspoon instant Espresso powder (optional)
1 tablespoon vanilla extract
Add the cashews and dates to your food processor and pulse a handful of times until it becomes a chunky crumble.(see below photo)
Add in the almond flour, coconut flour, cocoa powder, spices, espresso powder, chia seeds and vanilla. Process until it is a fine crumble, almost sand-like.
It may seem to try to roll, but you will be surprised. Put a bit of the mixture into your hands, roll it around, it should come together into a ball. If it seems a bit too dry and crumbly add a bit more water or if you want it a bit sweeter, maybe a little maple syrup. Don’t add too much though, you don’t want it to get to soggy.
Roll the mixture onto ball and place on a parchment paper lined baking sheet. Refridgerate for 30 minutes or so to firm them up. [/print_this]