Ingredients

• 1.5 cup pitted dates, roughly chopped
• 1.5 cup raw almonds
• 0.75 cup unsweetened shredded coconut
• 0.25 cup pure maple syrup
• 2 tablespoon coconut oil, melted
• 1 teaspoon vanilla extract
• 0.25 teaspoon sea salt
• 2 tablespoon unsweetened coconut flakes

Steps

1. Add the chopped dates and raw almonds to a food processor.
2. Pulse the dates and almonds together for 10-15 seconds, stopping to scrape down the sides, until the mixture resembles coarse breadcrumbs with small almond pieces still visible (do not over-process into a fine flour).
3. Add the unsweetened shredded coconut, maple syrup, melted coconut oil, vanilla extract, and sea salt to the food processor.
4. Pulse the mixture for 8-10 seconds until everything is evenly combined and holds together when pressed.
5. Transfer the mixture to a small bowl and let it rest at room temperature for 3 minutes to allow the coconut oil to bind the ingredients.
6. Place the 2 tablespoons of coconut flakes for coating in a shallow dish.
7. Using a small cookie scoop or your hands, form the mixture into 24 balls, each about 1 inch in diameter. Roll each ball lightly in the coconut flakes and place on a parchment paper-lined tray.
8. Refrigerate the energy bites for 1 hour until firm and set.
9. Transfer the cooled bites to an airtight container. Store in the refrigerator for up to 2 weeks, or freeze for up to 3 months.