# Components:
→ Base
01 - 1 cup (150 g) pitted Medjool dates
02 - 1/2 cup (120 g) tahini
03 - 1 cup (80 g) rolled oats, certified gluten-free
→ Flavor & Texture
04 - 1/2 cup (40 g) unsweetened shredded coconut, plus extra for rolling
05 - 1/4 cup (30 g) chopped walnuts or almonds, optional
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon fine sea salt
→ Optional Add-ins
08 - 1 tablespoon chia seeds or flaxseed meal
09 - 1 teaspoon vanilla extract
# Directions:
01 - In a food processor, pulse the pitted Medjool dates until finely chopped and sticky.
02 - Add tahini, rolled oats, shredded coconut, ground cinnamon, sea salt, and vanilla extract to the food processor. Process until the mixture is well combined and forms a thick dough.
03 - If the mixture is too dry, add 1 to 2 teaspoons of water; if too sticky, add additional oats or coconut until reaching desired consistency.
04 - Fold in chopped nuts and seeds if using, distributing evenly throughout the mixture.
05 - Scoop out tablespoon-sized portions of the mixture and roll between your palms into compact balls.
06 - Roll each ball in extra shredded coconut for an even coating, if desired.
07 - Place coated balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up and set.
08 - Transfer chilled balls to an airtight container and refrigerate for up to one week.
