- 1/2 cup raw almonds (see note for nut-free option)
- 1/2 cup + 2 tbsp rolled oats
- A few pinches of sea salt (about a scant 1/8 tsp)
- 1 cup pitted dates
- 1/4 cup raisins (or more dates)
- 1/4 cup unsweetened cacoa powder
- 1 tsp pure vanilla extract
- 2 tbsp nondairy chocolate chips or cocoa nibs (optional)
- A few teaspoons of unsweetened cocoa powder, unrefined sugar, or a combination of both, for dusting/rolling (optional)
In a food processor, process the almods until fine and crumbly. Then add remaining ingredients and (except the optional chocolate chips) pulse or process. Once the mixture starts to become crumbly, process fully for a minute or two. It will appear as if nothing is happening at first, that the mixture is just whirring around in crumbs, but soon it will start to become sticky. When you see it start to become a little sticky, add the chocolate chips and process again. Continue to process until it forms a ball on the blade. Stop the machine and remove the dough. Take small coops of the dough (1 to 1 1/2 tablespoons in size) and roll in your hand. Repeat until you have rolled all of the dough. Toss or roll the balls in the coating, if using,, and refrigerate. Eat and repeat often.
Makes 14 to 16 dough balls.
Allergy-Free or Bust!: For a nut-free version, replace the almonds with just 1/4 cup of raw pumkin seeds, and add another 1/4 cup of rolled oats.
If This Apron Could Talk: Make a double batch and freeze half. They thaw very well.
Kid-Friendly: These are excellent to pack in school lunches, with a nut-free option for you if nuts aren’t permitted in your school. For a nut-free version, replace the almonds with just 1⁄4 cup of raw pumpkin seeds, and add another 1⁄4 cup of rolled oats.
Savvy Subs and Adds: Replace vanilla with 1/2 teaspoon almond extract or orange oil.