Ingredients:

  • 1.5 cups (150g) almond flour
  • 1 cup (175g) Medjool dates, pitted and packed
  • 0.5 cup (45g) unsweetened shredded coconut
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) fresh lemon zest
  • 1 tbsp (15g) creamy cashew butter
  • 1 tsp (5ml) vanilla extract
  • 0.125 tsp (0.7g) fine sea salt

Instructions:

  1. Add the almond flour, shredded coconut, and salt to a high-speed food processor. Pulse 3–5 times until the mixture is uniform and the coconut is finely incorporated.
  2. Add the pitted Medjool dates and cashew butter to the processor. Process on high for 30–45 seconds until the mixture resembles coarse, sandy crumbs that hold together when pinched.
  3. Add the lemon zest, lemon juice, and vanilla extract. Pulse until a large dough ball begins to form and clears the sides of the bowl. The texture should be tacky but not wet.
  4. Using a small cookie scoop, portion out 1-tablespoon rounds. Roll the dough between your palms to create smooth balls, then roll in extra shredded coconut if desired.