TIME: 2 HR | YIELD: 24 BALLS

INGREDIENTS:

• 2 cups walnuts (or other nut/seed of choice)

• 1 cup shredded unsweetened coconut

• 2 cups soft Medjool dates, pitted or substitute raisins

• 2 tablespoons coconut oil

• 1 teaspoon sea salt

• 1 teaspoon vanilla extract

• Change up the flavor by adding pumpkin pie spice, powdered ginger, or cacao powder to your liking!

INSTRUCTIONS:

1. In a large food processor fitted with an "S" blade, process the walnuts and coconut until crumbly.

2. Add in the dates, coconut oil, vanilla and sea salt and process again until a sticky, uniform batter is formed.

3. Scoop the dough by heaping tablespoons, then roll between your hands to form balls.

4. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving.

5. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life. (I prefer them frozen, myself!).

6. For a gourmet-looking truffle, you could also roll them in shredded coconut or cocoa powder before chilling!