Chocolate & Smoked Sea Salt Dessert Balls with Dairy Free Chocolate Sauce

• 10 large medjool dates, pits removed and finely chopped to create a sticky paste
• ¼ c. pumpkin seeds
• ½ c. old–fashioned oats
• 2 tbsp. unsweetened cocoa powder
• 2 tbsp. honey
• 1 tsp. vanilla extract
• ¼ tsp. cinnamon
• ½ tsp. sea salt, plus extra for sprinkling
• 2 oz. organic dark chocolate 85% cacao, cut into small chunks

Dairy Free Dark Chocolate Coconut Ganache Sauce:

• 1 tbsp. coconut oil
• 3 ½ oz. organic dark chocolate 85% cacao, roughly chopped
• ⅔ c. coconut milk
• 1 tsp. vanilla extract
• 1 tbsp. honey

Chocolate & Smoked Sea Salt Dessert Balls: Combine all the ingredients in a large bowl. Using hands, work the mixture until all ingredients are fully incorporated. Mixture should hold together and be slightly sticky. Add a few additional chopped dates if your mixture does not hold together. Using a melon baller or your hands, roll into medium sized balls and place on parchment paper.

Dairy Free Dark Chocolate Coconut Ganache Sauce: In a saucepot, melt coconut oil over medium heat. Add the dark chocolate and coconut milk and stir continuously until chocolate is melted and milk is incorporated. Turn off heat and add vanilla and honey and stir until well combined. Drizzle ganache over Chocolate & Smoked Sea Salt Dessert Balls.

Serve immediately or chilled until later use.