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3/4 cups shredded coconut, plus more for topping
1/2 cup fresh raspberries
1/2 cup raw almonds
1/3 cup dates, pitted
1/4 cup almond butter
Add all the ingredients remaining to the food processor.
Process on high speed until the ingredients are evenly processed and stick together.
Scoop out approx. 1 tablespoon of the mixture and roll it into a ball using your hands.
Press the ball into the coconut, coating all sides.
Place the ball on a baking sheet lined with parchment paper. Repeat with the remaining raspberry mixture, making 8 balls.
Place the baking sheet in the refrigerator for 15-20 minutes to harden.
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