Ingredients

• 2 cups dates, pitted (about 19-20 dates)
• 2 cups raw almonds
• 1 cup unsweetened shredded coconut, divided
• 1/4 cup cocoa powder
• 1/2 teaspoon sea salt
• 3 tablespoons almond butter
• 1 tablespoon pure vanilla extract
• 1-2 tablespoons warm water (less if your dates are sticky)

Instructions

1. Add the dates, almonds, 1/2 cup coconut, cocoa powder and salt to the bowl of a food processor. Pulse until mixture is thick and crumbly.
2. Add the almond butter and vanilla and continue to pulse. Take a small amount of mixture and press it between your fingers. If it sticks together easily and can roll into a ball shape, it's ready. If the mixture is too dry, add 1 tablespoon of water at a time, pulsing in between, until mixture is sticky enough to hold its shape.
3. In a nonstick pan over medium heat, toast the remaining 1/2 cup of coconut, stirring frequently until golden brown, about 10 minutes. Let cool completely.
4. Roll the date mixture into 1-inch balls (mine weighed about 30 grams each), then roll in toasted coconut. You will need to press the coconut into the sides of the balls to help it stick.
5. Store bites in an airtight container at room temperature for up to two weeks.