• 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

Preparation

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.