# What You Need:
→ Base
01 - 1 cup (150g) pitted Medjool dates
02 - 1/2 cup (120g) tahini
03 - 1 cup (80g) rolled oats, certified gluten-free
→ Flavor & Texture
04 - 1/2 cup (40g) unsweetened shredded coconut, plus extra for rolling
05 - 1/4 cup (30g) chopped walnuts or almonds, optional
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon fine sea salt
→ Optional Add-ins
08 - 1 tablespoon chia seeds or flaxseed meal
09 - 1 teaspoon vanilla extract
# How To Make It:
01 - In a food processor, pulse the pitted Medjool dates until finely chopped and sticky in texture.
02 - Add tahini, rolled oats, shredded coconut, ground cinnamon, fine sea salt, and vanilla extract to the food processor. Process until the mixture is well combined and forms a thick, cohesive dough.
03 - Evaluate the mixture consistency. If too dry, add 1 to 2 teaspoons water gradually. If too sticky, add additional rolled oats or shredded coconut in small increments until the desired texture is achieved.
04 - Fold in chopped nuts and seeds by hand using a spatula or wooden spoon until evenly distributed throughout the dough.
05 - Using a spoon or small scoop, portion the mixture into tablespoon-sized amounts. Roll each portion between your palms into a compact, uniform ball.
06 - Roll each ball in extra shredded coconut, pressing gently to ensure even coating on all sides.
07 - Arrange the coated balls on a parchment-lined tray and refrigerate for a minimum of 30 minutes to allow them to firm up and set properly.
08 - Transfer chilled balls to an airtight container and refrigerate for up to one week for optimal freshness and texture.
