Coconut Almond Date Balls
I have an almost unparalleled penchant for snacking. If I could, I would never eat another meal but would live off of a stockpile of my favorite snacks which includes (but isn’t limited to): microwave popcorn, cheese and crackers, hummus and carrots, sliced apple, HU chocolate hazelnut bars, grapes, gluten-free pretzels, almond m&ms, dried fruit, chips and guac, and these coconut almond date balls. They are so easy to make and are really filling which makes them the perfect thing to eat when I have a full day of classes or I have a long period in between meals or whenever (which is always) I am hungry. The following recipe pretty much just serves as an outline, but how you choose to fill it in depends on what you have in your pantry and what you are in the mood for! It makes around eight bite-sized balls, which I store in an airtight container on my counter or in the fridge.
Ingredients
8 Medjool dates, pitted and soaked in warm water for about 5 minutes
3/4 cup raw oats
1/2 cup unsweetened coconut flakes
1 heaping tablespoon (almost 1.5) almond butter
vanilla extract and cinnamon to taste
dash of kosher salt
*Optional add-ins: hemp hearts, raw almonds, chia seeds, raw coffee grounds, whole nuts, pumpkin seeds, or anything else you have in your pantry!
Directions
In a food processor, add the dates and blend on high until they form a paste but there are still large chunks.
Add the rest of the ingredients and blend on high until they come together and the oats and coconut have broken into smaller pieces.
Remove the blade from your food processor and with your hands, form into eight equal size rounds. Store up to 5 days in an air