Preparation Steps

• Begin by placing 1 cup of finely chopped pitted dates into a food processor. Pulse until they form a sticky paste, about 1-2 minutes.
• Add 1 cup of chopped walnuts, ½ cup of shredded coconut, ¼ cup of cocoa powder, 1 teaspoon of vanilla extract, and ¼ teaspoon of sea salt to the food processor. Optionally, drizzle in 1 tablespoon of honey or maple syrup.
• Pulse until the mixture creates a thick, sticky dough, scraping down the sides as needed.
• Add ¼ cup of almond butter to the mixture and pulse until fully integrated.
• Scoop out small portions of the dough and roll them into 1-inch balls, placing them onto a parchment-lined baking sheet.
• Roll each ball in extra shredded coconut for coating.
• If making chocolate-dipped balls, melt ½ cup of dark chocolate chips in a microwave-safe bowl in 30-second intervals until smooth.
• Dip each ball halfway into the melted chocolate and return to the parchment paper.
• Refrigerate the chocolate-dipped balls for at least 30 minutes to set.