- dates: 100 g
- candied ginger (without sugar): 25 g
- brown almond paste: 25 g
- raw cocoa powder: 30 g
- Tonka bean, ground: 0.5 tsp.
- cardamom: 0.25 tsp
- almonds, roasted for rolling: 25 g
- salt: 1 pinch
Coarsely chop the roasted almonds in a blender and set aside.
Blend all remaining ingredients in a blender or food processor to a homogeneous paste.
Form about 20-25 balls from the paste and roll the balls in the chopped almonds.
Let the balls cool in the refrigerator and store in an airtight container in the fridge until ready to eat.