250g pure ground almonds
55g maple syrup
110g Medjool dates
Zest of 1 lemon
25ml lemon juice
optional: 2 tbsp agave syrup
80g dark chocolate (preferably 70% dark or more)
Mixed Sprinkles (100s & 1000s)
Mix the pure ground almonds, maple syrup, Medjool dates, lemon zest and lemon juice in a food processor until a sticky dough is formed and set aside in a large bowl.
Roll into balls and put in the fridge to firm for an hour.
Melt the chocolate until smooth, using bain-marie or microwaving in a suitable bowl.
Dip the balls in chocolate and sprinkle coloured sprinkles all around.
Refrigerate for an hour and serve.