• 1 cup pitted dates 
• ½ cup walnuts, chopped
• ½ cup shredded coconut, unsweetened
• ⅛ tsp sea salt 
• 1 scoop of Soursop Chocolate Powder 
• 2 tbsp cocoa powder for roll dust, unsweetened

1. Add all ingredients except cocoa powder to a food processor and blend until combined, leaving some small bits for texture. 

2. Using a tablespoon scoop and roll into balls by hand.

3. Place them onto a parchment-lined baking sheet or plate and freeze for 10 minutes. 

4. Add cocoa powder to a small plate and roll the balls in to lightly coat, dusting off the excess.

5. Store in a tightly sealed container for up to 1 week in the fridge.  

Meanwhile, in a small bowl mix together the Greek yogurt, Soursop Pumpkin Power, and almond butter.

Spoon or pipe the yogurt mixture into the tart shells and drizzle with honey, sprinkle with walnuts.

Enjoy cold, straight from the refrigerator. Storage in a tightly sealed container, separated by parchment paper in the freezer for up to 1 month.