|1 h 30 min||5 min||1|
|1 cup whole||Almonds, raw|
|2 tbsp||Cacao nibs, raw|
|2 tbsp||Goji berries, dried|
|1/2 cup||Heavy cream, 38% M.F.|
|1/4 tsp||Ground cloves|
|1 dash||Coriander, ground|
|227 gm||Dark chocolate (70% cocoa, finely chopped)|
|2 tbsp||Cocoa powder, unsweetened|
Place almonds in a food processor and finely chop. Bring cream, cinnamon, clove, and coriander to a boil in a small saucepan over medium-high heat and add the chocolate. Let sit 2–3 minutes, then whisk until smooth.
Stir in the almonds, cacoa nibs, and goji berries. Cool to room temperature and refrigerate uncovered until the mixture is firm, about 1 hour. Spoon mounds (1 heaping teaspoon each) of chocolate mixture onto a large plate sheet lined with parchment or wax paper. Return to refrigerator for 15 minutes.
Roll the mounds into even, smooth balls.
Place cocoa powder on a plate. Roll the balls in cocoa and transfer to a small tray. Chill until set, about 30 minutes.
Serve immediately or store, refrigerated, in an air-tight container for up to 2 weeks.