Equipment
- 1 food processor
Ingredients
- 1 cup medjool dates, pitted (~8-9 large)
- 1 cup cashews (unsalted)
- ½ cup small coconut flakes (unsweetened)
- ½ cup almond flour
- 1 tbsp cashew butter (or almond)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp almond extract
- ⅛ generous pinch of salt
- for topping: coconut oil + sprinkles
Instructions
- If dates are hard or too dry, 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, and toss into sprinkles in a bowl. Lay onto parchment lined baking sheet or plate and throw into the freezer (15 min) or fridge (30 min).
Notes
Store in an air-tight container in fridge for up to 10 days. Or freeze for up to a month.