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