Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups packed pitted medjool dates ((measured after pits removed))
  • 1 1/4 cups raw walnuts
  • 1 cup almond flour ((or sub almond meal, but the cake flavor is more pronounced with flour))
  • 1/3 cup coconut flour ((or sub more almond flour))
  • Pinch sea salt
  • 2 tsp vanilla extract*
  • Finely shredded unsweetened coconut ((optional))

Instruction

  • Add pitted dates to a food processor and mix until small bits remain or a ball forms. Remove from food processor and set aside.
  • To the food processor, add the walnuts, almond flour, coconut flour, and sea salt. Blend until a semi-fine meal is achieved. Add dates back in (in bite-sized pieces) as well as the vanilla extract. Pulse until a loose dough forms. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
  • Scoop out 2-Tablespoon amounts using a cookie scooper (like this one) and roll into balls with hands or release lever on scoop and place directly on a parchment-lined baking sheet. Repeat until all dough is used up. 
  • Roll in finely shredded coconut or leave as is. Store in refrigerator or freezer. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month. You could also press the "dough" into a loaf or 8x8-inch cake pan and slice into bars.