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20 minutes
20 minutes
- 437.50 ml raw almonds
- 250.00 ml dried dates
- 42.50 gm desiccated coconut
- Coarsely dice dates and almonds.
- Grind 3/4 cup of almonds in a food processor until they turn into almond meal, being careful not to over-process to avoid them becoming moist or turning into butter. Transfer the almond meal to a flat plate or tray.
- Combine the rest of the almonds, dates, and vanilla essence. Blend until smooth, adding water if needed. Transfer to a bowl.
- Divide the mixture into balls using a tablespoon. Roll half of the balls in almond meal and the other half in coconut until they are fully coated. Chill in the refrigerator to maintain freshness and firmness.
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