Makes 20 balls
1 cup natural almonds
2 cups stoned dates, chopped roughly
1 cup mixed pepitas (pumpkin seeds), sunflower seeds and pine nuts
½ cup shredded coconut plus another ¼ cup for decoration (if desired)
1.5 teaspoons vanilla bean essence
2 tablespoons water
In a processor, blitz almonds for about 20 seconds.
Add dates and then blitz again until resembling rough sand.
Add mixed seed mixture and ½ cup shredded coconut and blitz again until well combined.
Add vanilla and water and blitz again until fully combined.
Use a spoon to scoop out spoonful’s of the mixture and roll and press between palms to form small, walnut-sized balls.
Roll into reserved coconut if desired or leave as is.
Store in an air-tight container in the refrigerator for up until a week.
Go to www.australianalmonds.com.au for more information.
