- 2 CUPS MEDJOOL DATE, PITS REMOVED
- 1/2 CUP ROASTED ALMOND
- 1/2 CUP ALMOND BUTTER
- 1/2 CUP TEJARI GOLDEN BANANA BLEND
- 1/2 CUP UNSWEETENED SHREDDED COCONUT, DIVIDED
- 1 PINCH SALT
- COMBINE DATES, ALMONDS, ALMOND BUTTER, SALT, TEJARI AND HALF OF THE COCONUT IN A FOOD PROCESSOR AND BLEND UNTIL A STICKY DOUGH FORMS. (IF DOUGH IS NOT COMING TOGETHER, ADD ONE TABLESPOON OF WATER AND CONTINUE BLENDING.)
- WET YOUR HANDS AND FORM DOUGH INTO 2 TABLESPOON-SIZED BALL. ROLL IN REMAINING SHREDDED COCONUT.
- LET DRY AT ROOM TEMPERATURE FOR 2 HOURS BEFORE SERVING. STORE IN AN AIRTIGHT CONTAINER.
- ENJOY!
November 05, 2019
—
Kayla Phillips