1 cup walnuts (chopped)
½ cup pitted dates
2 tbsp tahini
2 tbsp ghee
sea salt
2 tbsp unsweetened shredded coconut
1 tsp cinnamon
½ tsp nutmeg
1
1. In a food processor, add the walnuts and dates. Blend until everything is combined into
small crumbly pieces.
2. Add the tahini, ghee, salt, shredded coconut, cinnamon, and nutmeg and blend again until the mixture is combined.
3. Use a one inch (2.5 cm) cookie scoop or a teaspoon to scoop out the mixture and roll it into balls. Continue until all of the mixture is used.
4. Store in the refrigerator for at least 30 minutes to set. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to one week. Freeze for up to one month.
Serving Size
One serving is two bites.
Make it Vegan
Use coconut oil instead of ghee.
More Flavour
Add ground ginger and cardamom.
Ingredients
1 cup walnuts (chopped)
½ cup pitted dates
2 tbsp tahini
2 tbsp ghee
sea salt
2 tbsp unsweetened shredded coconut
1 tsp cinnamon
½ tsp nutmeg