Method
Heat the cocoa butter and coconut oil in a small saucepan until it melts and then add the cacao powder and coconut sugar. Remove from the heat and allow the pan to cool for a couple of minutes. Then add half of the puffed rice (40 grams/1 ½ cups) and the vanilla powder and stir to combine. Grind the nuts fine in the blender or food processor, chop the dates into small pieces and add them and the puffed rice mixture to the ground nuts. Blend the mixture until fine and transfer to a bowl. Mix in the remaining puffed rice and stir to combine. Roll the mixture into about 25 small balls using your hands and put them on a plate. Add a couple of drops of water to the mixture if the balls aren’t holding together well. Stick a skewer into each ball, sprinkle with the dried coconut and cool in the fridge for about 30 minutes. Then, just indulge!