Ingredients

The following ingredients have 15 Servings
  • ½ cup freeze-dried strawberries
  • ½ cup dry-roasted unsalted almonds
  • 1 cup pitted and chopped dried Medjool dates
  • Diamond Crystal brand kosher salt
  • ¼ cup unsweetened shredded coconut (toasted in a 300°F oven until golden, about 3 minutes)

Instruction

  • Pulse the freeze-dried strawberries in a food processor until it forms a powder. Let the pink dust settle.
  • Toss in the almonds. Pulse to roughly chop the almonds. Transfer the chopped almonds and strawberry powder to another bowl.
  • Throw the dates into the now-empty food processor bowl, and pulse a few times to roughly chop up the pieces. Then, pulverize the dates until they form a sticky ball that thwacks against the side of the work bowl. (If your dates are especially dry, you can add a few drops of water to get the right consistency.)
  • Add the strawberry powder, almonds, and a pinch of salt to the sticky date paste in the food processor bowl. Pulse a few times until combined. The result should be a dense mass that comes together as a nutty dough. If it doesn’t come together, add a few drops of water and pulse again!
  • Pinch off about a tablespoon of the dough and roll it in your palms to form a smooth ball. Repeat ’til you’re out of dough.
  • Put the toasted shredded coconut in a shallow plate or a piece of parchment paper. Toss each of the balls into the coconut, making sure to coat the entire surface.
  • You can refrigerate your balls in a covered container for up to 1 week, or freeze ’em for up to a month.