Makes about 2 dozen
Ingredients:
2 cups almonds, toasted lightly
1 cup shredded unsweetened coconut (plus extra set aside to coat prepared balls)
2 cups Medjool dates, pitted
2 tablespoons coconut oil
1/2 teaspoon Himalayan Pink Sea Salt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 teaspoons flax seeds, ground (optional)
Directions:
In a large food processor, pulse the almonds and coconut until crumbly. Add in the dates, coconut oil, vanilla, cinnamon, ground flax seeds and Himalayan Pink Sea Salt and pulse until a sticky, fully combined ‘batter’ is formed. Scoop out about 1 tablespoon of batter and roll into a ball, then roll over shredded coconut to coat. Place balls on cookie sheet lined with parchment paper and place in freezer to set for about an hour. Remove and store in airtight container.
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