Ingredients:

  • 2 cups (300g) pitted Medjool dates
  • 1 cup (150g) raw almonds
  • 2 tbsp (28g) melted coconut oil
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1g) sea salt
  • 1/2 tsp (2g) ground cinnamon
  • 1/2 cup (50g) shredded unsweetened coconut

Instructions:

  1. Place the raw almonds in the food processor and pulse in short bursts until they resemble a coarse meal, ensuring you stop before they turn into almond butter.
  2. Add the pitted dates, melted coconut oil, vanilla extract, sea salt, and cinnamon to the processor. Process on high, scraping down the sides as needed, until the mixture forms a large, sticky ball that pulls away from the sides.
  3. Scoop approximately 1 tablespoon of dough and roll it between your palms to form a uniform sphere.
  4. Immediately drop the ball into the shredded coconut, pressing gently to ensure the coconut adheres to the surface, then place on a parchment-lined baking sheet.