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]
This really looks tasty!
Thanks so much, they really are.
I love no-bake bites like these. Cashews are my favorite nuts to use, they give such a great cookie-like flavor!
Thanks Claire, yeh I am with you. I think I need to make a batch of chocolate chip cookie balls tonight 😉
Oh, yummy, Beth! I’m sure I’d love them either way! 🙂
Thanks so much Shirley. They are darn tasty, if I can say so myself 😉
Thanks so much Shirley 🙂 Kinda can’t go wrong either way.
Love this, love your site, love your FB posts, and probably love you on Twitter -if I ever went there. Will be sharing…again!
Oh man…these look insanely delicious!
Thanks so much Meg!
These look great! I was just over at Beard and Bonnet oohing over her hush puppies, so I think I must just be in the mood for spherical goodies. (I clicked away to your Rice-Pudding Balls and Pumpkin Spice Cookie Balls, too, and I’m definitely going to have sweet things rolling through my dreams.)
Thanks!! Haha I just love little round bites of food. There is something about that shape and size that are just perfect! Thanks for taking time to stop by.
Divine, I just bought some chipolte powder so know what I can use it in now. though will have to put some aside for the kids before I add the chilli, they are not so keen on it 🙂 thanks
Yeh kids and spicy doesn’t always mix. Hope you all like it either way! 🙂
Beth, you are totally amazing. Just when I am feeling a bit uninspired you came up w/the Mexican Mocha balls. I love them. I couldn’t roll them so I slapped them into an 8×8 pyrex
dish in the freezer. Would love the balls better. Did add H20 and a bit of the maple syrup. No
Hi Lorie, glad you liked the flavors, so sorry you couldn’t have them as balls. Hmm you couldn’t roll them because they were too crumbly or too wet? Were your dates too dry maybe? Possibly soaking the dates first might help, the dates definitely help keep the mixture together. Also you could try adding in some coconut oil or using less almond flour? I have only made these once and they turned out so perfectly I cannot exactly say for sure what went wrong.
I made these and they turned out great. The right size for a guilt free treat or snack. My husband really loves them and has asked for more.
So glad both you and hubby enjoyed these Janelle. Thanks!
Hi Beth, I finally made these using ‘walnut flour’ (walnuts pulsed in food processor) and they turned out delish. The walnuts gave off more oil than I think almond flour would, but they still turned out good. I also added a pinch of sea salt which I liked. Thanks for the great recipe and awesome site!
Thanks for sharing Amanda. I am so excited to hear they came out so good with walnut flour. I will have to try that. I love the addition of sea salt too, I am a bit fan of a bit of salt in my sweets, can’t believe I forgot it in these. Thanks again.