– ½ cup – unsweetened coconut flakes– 20 – organic Medjool dates pitted– ½ cup – almond flour– 1 cup – salted almonds– 1.3 oz – freeze-dried raspberries (or any other freeze-dried fruit– 1 tsp. – pure vanilla extract– 1 tbsp. – coconut oil melted
Start by toasting coconut flakes in a small skillet for about 3 minutes. Keep stirring occasionally until the flakes turn golden in color then set aside to cool a bit. In the meantime, remove pits from the dates, melt coconut oil, and measure out all dry ingredients.
Then stop the food processor, remove the lid, and use a silicone spatula to remove unprocessed nuts stuck to the bottom and sides of the food processor container then process for 30 more seconds.
Using a tablespoon ice cream scoop, scoop some of the coconut mixture and transfer it into our hands. Squeeze the crumbs together in your hand and then roll them into small bite-size balls.
Place rolled bites onto a platter lined with wax paper or parchment paper. Let them chill in the fridge for an hour and then transfer them into a storage container with a lid.