Oh, and I have to mention that I decided NOT to drizzle or dip these in chocolate so I could keep them clean. But if you want a decadent treat, they would taste even more incredible with a little drizzle or dunk of dark chocolate. (For those of you from Ohio, think paleo Buckeye.) Give these a try and let me know what you think!
10 pitted dates
1 Tbsp water
1/2 cup almond butter (or another pure nut butter)
1/2 cup coconut oil, liquified
2 tsp pure vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
2 cups walnuts
1 cup pecans
1 cup sliced, slivered, or whole raw almonds
2 cups shredded unsweetened coconut
- Place dates and water in a small bowl. Microwave for 40 seconds.
- Transfer mixture into the bowl of a food processor and process until smooth.
- Add coconut oil, almond butter, vanilla, cinnamon, and salt. Process until smooth, scraping down the sides, as necessary.
- Add nuts and coconut. Pulse several times until a thick, chunky paste forms.
NOTE: I have a large food processor. If you don't, you can transfer the liquid to a large bowl, chop the nuts in the processor, then mix the wet and dry ingredients together in the bowl.
- Use a small cookie scoop or teaspoon to scoop out enough of the mixture to form a 1-inch ball. Use the warmth of your hands to compact the mixture into a tight ball.
NOTE: If the mixture does not press together for you, return it to the bowl, add a little more coconut oil, and pulse a couple of times to integrate. You don't want these too wet; just moist enough to hold them together until you can refrigerate them.
- Form 28 balls and place them on a cutting board or another flat surface. Transfer the balls into the refrigerator. Cool for 1 hour or until very firm.
- Transfer balls into an airtight container and store in the the refrigerator.