INGREDIENTS
- 1 1/2 cups raw cashews
- 1 1/2 cups pitted medjool dates
- 1 tbsp organic vanilla extract
- 1 tsp flakey sea salt
- ½ cup dark chocolate chopped into small pieces, OR ½ cup carob chips
- 1/2 cup unsweetened unsulfured shredded coconut
METHOD
- In a high speed blender or food processor add the cashews, dates, vanilla, and sea salt
- Blend on high until it forms a smooth dough, scraping down the sides every 30 seconds or so to make sure everything is evenly combined. The dough should come together and be almost uniform in colour.
- Transfer dough to a large bowl. Add in the chocolate or carob chips and fold in. Roll 1-2 tbsp of the dough into balls with your hands
- Add the shredded coconut to a shallow bowl or plate. Roll the dough balls (haha. I’m 5. I apologize. Carry on.) in the coconut until they are coated.
- Refrigerate for 20 minutes and serve! Store in the fridge for 2 weeks or the freezer for months! They are delicious either way.
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