Our go-to snack for all day energy with all the good stuff and no sugar added. Insider tip: make a large batch and freeze.
- 1 cup unsweetened shredded coconut, divided
- ½ cup rolled oats
- 2 tablespoons ground flaxseed powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 6 large Medjool dates, pitted
- 1/3 cup Califia Farms Cold Brew Concentrate
- ¼ cup hazelnuts, toasted*
- ¼ cup raisins
In a food processor, combine ¾ cup of coconut, oats, flaxseed powder, cinnamon, and sea salt. Process into a coarse flour. Add the dates, Califia Farms Cold Brew Concentrate, and hazelnuts. Use the pulse feature to grind the ingredients down into a crumbly “dough,” while leaving a little bit of texture from the nuts. Check the texture: the dough should stick together easily when pressed between two fingers. (Depending on the natural moisture level of your dates, you may need to adjust the consistency. If the dough is too dry, add an additional spoonful of cold brew to get the ingredients to stick. If the dough is too wet, add an additional spoonful of oats.) Add the raisins and pulse a couple more times just to incorporate.
A tablespoon at a time, shape the dough into compact balls. Place the remaining ¼ cup coconut flakes in a small bowl and roll the balls in the coconut.
Serve at room temperature. Store in a sealed container to prevent drying out and keep refrigerated for up to 1 week.
Makes about 30
*To toast hazelnuts: Spread the hazelnuts on a baking sheet and bake for 8-12 minutes, or until hazelnuts have browned slightly and are very fragrant. Wrap nuts in a cloth kitchen towel and rub off the skins. Let cool before using.