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Mexican Hot Chocolate Buttons

Makes about 50
Time 3 hr 15 min
These surprising fudge look-a-likes are sweetened with dates and flavored with cocoa. Cinnmon gives them a hint of spice. Package for gift giving with our downloadable gift tag.
Ingredients
  • 1/2 cup roughly chopped pitted dates (about 3 ounces), soaked in hot water for 5 minutes then drained
  • 1/2 cup toasted cashews
  • 1/4 cup unsweetened soymilk
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened cocoa powder, divided
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
Method

Transfer dates to a food processor, add cashews, soymilk and vanilla and pulse, scraping down the sides of the bowl often, until smooth.

Transfer date mixture to a large bowl. 

Stir in 1/2 cup cocoa, sugar, cinnamon and salt.

Transfer remaining 1/2 cup cocoa to a wide, shallow dish. 

Make each button by forming about 1 teaspoon of the cocoa mixture into a ball. 

Roll in cocoa, and then press flat with your thumb; transfer to a large parchment paper-lined sheet tray as done. 

Set aside to let firm up a bit, 3 to 4 hours.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/2 cup roughly chopped pitted dates (about 3 ounces), soaked in hot water for 5 minutes then drained
  • 1/2 cup toasted cashews
  • 1/4 cup unsweetened soymilk
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened cocoa powder, divided
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt