It’s been a while since I came up with a new bite/ball recipe and I’ve been wanting to create some kind of birthday cake cookie sprinkle situation– so here it is! Yes, I ordered naturally dyed sprinkles off Amazon (and you’d probably fall off your chair at the price tag), but all in the name of RESEARCH, right? And to be clear, sprinkles will never be a *health food*; they’re still sugar, but if I can find some that use veggies + spices (like turmeric) as dye.. I’ll take it. The colors are also much cooler in my opinion.
Anyways— onto the recipe! I love the addition of the almond extract, but they’ll still be delicious if you leave it out. A tip for any kind of ball recipe that I post: be patient with the food processor. Right after you want to turn it off is usually when the magic happens. There’s this moment when the crumb-like texture turns into a smooth, dough-like consistency. And both are fine, but the latter is ideal.. not only for handling but it just makes for the perfect creamy texture. Secondly, if your dough ever seems to be too dry or isn’t coming together easily, just add a little water. Start with 1 tbsp and go from there, drizzling while the machine is running (ideally). This trick works every time!
INGREDIENTS:
(makes 14-16)
1 cup dates, pitted (around 8 large)
1 cup cashews, unsalted
1/2 cup coconut shreds, unsweetened
1/2 cup almond flour (or meal)
1 tbsp almond butter (or another nut butter)
1 tbsp maple syrup (or honey)
1 tsp vanilla extract
1/2 tsp almond extract
generous pinch of salt (~1/8 tsp)
+ coconut oil, sprinkles, + sea salt for topping (optional)
RECIPE:
If dates are not soft, soak in hot water for 5 minutes to soften. Drain.
Pulse dates in food processor for a few seconds to break up. Add in cashews and pulse again to briefly mix.
Add in the remainder of ingredients + mix until fully combined. It should form a big doughy ball after a minute. If not, add a little water (1 tbsp at a time) to help it come together.
Form into balls, lay onto parchment lined baking sheet or plate and throw into the freezer (15 min) or fridge (30 min).
In the meantime, melt some coconut oil (maybe around 1/4 cup) in a bowl. Add sprinkles (or coconut flakes) to another bowl.
Roll/dip the donuts into the coconut oil and then toss in the sprinkles. I used a spoon to help move it around. Lay back onto sheet pan and sprinkle with flaky sea salt. (PSA: the salt brings out allll the flavors. If you taste some dough and like it as is, leave it. But I personally think it’s necessary!)
Once they’re all coated, throw back into the fridge for at least 15 minutes. Store in an air-tight container in fridge for up to 2 weeks. Or freeze for up to a month.