Mocha Fudge Balls

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We have been loving cold drip coffee from our Mizu tower in these warmer months so there is usually a fresh brew ready in the fridge most days.   With the festive season approaching I thought it might be fun to create a rum ball inspired recipe, with a coffee flavour instead of rum.

Using activated almonds, shredded coconut, medicinal mushrooms and organic coffee (we use a high quality decaf most of the time) these balls provide a boost of fibre & a host of phyto nutrients with a delicious fudgy taste. 



Gluten Free, vegan

We use all organic ingredients

Makes ~ 20 small balls

  • 8 fresh medjool dates, seeds removed
  • 1 cup activated almonds
  • ½ cup creamed coconut/coconut butter
  • ¼ cup shredded coconut
  • 2 tsp Mason’s Mushrooms (optional but great immunity boost)
  • 1 -2 tbsp cold drip coffee (decaf if preferred)
  • 1 ½ tbsp cacao powder
  • 1 tsp vanilla extract
  • 1 tsp Ceylon cinnamon
  • ½ tsp pink lake salt
  • Additional shredded coconut & cacao to serve




  • Blend ball ingredients together in strong food processor until thoroughly combined
  • With wet hands roll into small balls
  • Roll half the balls in shredded coconut and the other half in cacao powder.
  • Place on tray lined with parchment paper, in freezer for 1 hour
  • Store in a sealed container in the refrigerator until ready to eat.



Best shared with friends or family with an iced medicinal brew.   


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