Ingredients:
1 cup (packed) pitted dates* (measured after pitting // 11 medjool dates yield ~1 cup or 200 g)
1/2 cup raw unsalted cashews (if nut-free, sub seed of choice, like hemp or sunflower)
1/2 cup desiccated or shredded unsweetened coconut
1 pinch sea salt
3/4 – 1 ½ tsp ground cardamom (depending on the freshness of your cardamom, and your personal preference)
1/2 tsp (packed) orange zest*
TOPPING optional
1 tsp (packed) orange zest
3 Tbsp desiccated coconut
1 Tbsp coconut sugar
Instructions:
Into a food processor add pitted dates, cashews, coconut, sea salt, cardamom, and orange zest. Note: If you don’t have a food processor you can try to use a blender, but dates can be pretty tough for blenders due to their sticky nature, so use low speed if possible and pulse rather than blend.
Pulse until the mixture is crumbly and broken down — we like to stop before it becomes completely dough-like so that the bites maintain for some texture. It should start to stick together when pressed between two fingers; if its still dry and crumbly, continue processing until it turns sticky enough to form into a ball. Taste and adjust if needed, adding more cardamom, orange zest, or salt to taste.
If your using the coconut coating, prepare that starting at this time. In a small bowl, combine the orange zest, desiccated coconut, and coconut sugar. Now it’s time to roll the balls!
Scoop out 1-Tbsp amounts and roll into balls. Like the original recipe is written, ~16 balls. If using the coating, roll the balls in the coating until they are generously covered.
Enjoy them immediately or store the leftovers and keep them covered in the refrigerator for up to 1 week, or in the freezer up to 1 month. We enjoy these right out of the fridge or after sitting at room temperature for 5 to 10 minutes.
