• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

Double this recipe if necessary (though don't double the ganache because you'll probably have left overs anyway). I posted the googly eye recipe on my last Halloween post here. Technically they aren't raw because some of the ingredients have been heated above 118° before making their way to the grocery store. I'm throwing that note in so the raw purists don't get too mad at me.

• ½ c almond flour
• ½ cup raw almonds (or skip the almond flour and use 1 cup raw almonds)
• ½ c coconut flour
• 2 tbsp cocoa powder (1 tbsp regular + 1 tbsp black cocoa powder)
• 1 tsp espresso powder
• 1 c Medjool dates, pitted
• 1 cup coconut cream
• 1 tsp agave, or coconut nectar
• 1 tbsp matcha powder, or more if you want it greener (not too much though)
• ¼ c coconut nectar or agave nectar
• ¼ c cocoa powder (2 tbsp regular + 2 tbsp black cocoa powder)
• 2 tbsp coconut oil

Click Here For Step-By-Step Instructions