1/2 cup roasted almonds (or peanuts) (raw – no salt)
Pinch of sea salt
2 cups pitted dates, roughly chopped (about 16 dates)
1 1/2 teaspoons vanilla extract
Coating: Crushed toasted almonds
Optional: A few drops of water or orange juice
- Lightly toast the almonds in a dry skillet, taking care not to burn them.
Place the almonds and sea salt in the bowl of a food processor and pulse until finely ground.
Add the dates and vanilla extract and pulse to combine. You may need to scrape the sides down occasionally.
The mixture should stick together when you squeeze it. If it seems too dry, add a few drops of water or orange juice – but just enough so that it comes together, don’t make it sloppy!
- Place the mixture in the refrigerator for 1 hour or so that it is easier to make into balls
Take one rounded tablespoon of the mixture. Use your hands to roll it into a small ball.
Roll in the crushed toasted almonds and transfer to a plate.
Repeat with the remaining mixture.
Serve piled up on a decorative plate, or pop into an airtight box in the freezer.