o 1 1/2 cups toasted almonds

o 1 1/2 cups pitted dates

o 1/2 tsp cinnamon

o 2 tbsp unsweetened cocoa powder

o 3 tbsp water

o pinch of salt


1. Toast almonds in a dry skillet for 3 minutes, moving constantly.

2. In a food processor, add almonds and pulse until finely chopped.

3. Add the rest of the ingredients to the food processor and pulse until a sticky, dough like ball forms.

4. Roll into 1 inch balls.

5. Roll in shredded coconut or cocoa powder (optional).

Enjoy! Store in sealed container in the fridge–keeps for 2 weeks.

Yield: 35–40 balls |  Submitted by: Suzy Rebelo