Almond date
- Almonds: 1 cup / 150g
- Medjool dates (pitted): 10 / 230g
- Vanilla extract: 1/2 tsp
- Sea salt: 1/4 tsp / 1g
- Coconut flakes
- Soak dates in a bowl of hot water for 10 minutes.
- In, a forfood processor, blend the almonds until roughly ground.
- Drain the dates and add them to the food processor with the ground almonds, vanilla extract, and salt.
- Blend until the mixture comes together.
- Roll the mixture into small balls.
- Roll the balls in coconut flakes.
- Refrigerate for at least 30 minutes before serving.
Cashew lemon date
- Raw cashews: 125g
- Lemon juice: 30 ml or 2 tbsp
- Lemon zest: 1 tbsp
- Medjool dates (pitted): 230g
- Vanilla extract: 1 tsp
- Salt: 1g or 1/4 tsp
- Dried cranberries: 2 tbsp or 15g
- Coconut flakes (for rolling)
- Soak dates in a bowl of hot water for 10 minutes.
- In a food processor, blend the cashews until roughly ground.
- Drain the dates and add them to the food processor with the ground cashews, lemon juice, lemon zest, vanilla extract, and salt.
- Blend lightly until the mixture comes together.
- Roll the mixture into small balls.
- Roll the balls in dried cranberries and coconut flakes.
- Refrigerate for at least 30 minutes before serving.