• 2 cups almonds (raw)
• 1/2 cup flax meal (ground flaxseeds)
• 1/2 cup shredded unsweetened coconut
• 2 cups pitted dates (I wanted them sweet, but you can use as little as 1 cup and they’re still great)
• 1/2 cup unsalted creamy almond butter
• 1/2 tsp sea salt
• 1/2 cup coconut oil
• 1 cup semi sweet or dark chocolate (optional) – I use E. Guittard’s 61% cacao semi-sweet chocolate wafers. I am afraid if it is too dark, I will have a hard time melting and drizzling it.

Preparation

Melt coconut oil using your preferred method (microwave or stovetop). Set aside.

Place all ingredients but coconut oil  and chocolate in food processor and pulse briefly until ingredients form a very coarse paste.

Slowly add coconut oil and pulse until well combined.

Using a small scoop or teaspoon, evenly distribute mixture into 36 mini muffin tins. Press each bite down firmly.

Chill in refrigerator for 1 hour or until mixture hardens.

In the meantime, in a double boiler or metal bowl set on top of a pan of boiling water, melt  chocolate. Spoon the melted chocolate into a squeeze bottle (available at some grocery stores and cooking retailers). You may also use a spoon to drizzle.

Remove each bite, using a small spatula or knife inserted along one edge to pop them out. Set bites, spaced fairly close together, on a sheet of parchment or wax paper set on top of a cutting board.

Using squeeze bottle or spoon, drizzle each bite with chocolate. Return bites to fridge until chocolate sets, about 15 minutes.

Store bites in refrigerator until ready to eat (or serve). If left at room temperature for too long, they tend to crumble.