▢ 1 cup Medjool Dates ▢ 1 cup Almond Flour ▢ 1/4 cup Desiccated Coconut ▢ 1/4 teaspoon Salt
Place the Medjool dates in a bowl and cover with water. Set aside 5 minutes.
Drain the pitted Medjool dates, pat dry with absorbent paper, cut in halves, and place them into the bowl of a food processor.
Add the almond meal, 1/4 cup desiccated coconut, and sea salt. Blend at high speed until it comes together into a sticky dough.
Stop the food processor, scoop out 1 tablespoon of dough and roll the dough in your hand to form a bliss ball.
Roll each vegan bliss ball into the remaining 1/4 cup desiccated coconut and store each ball onto a plate covered with parchment paper.
Store the vegan caramel balls in the fridge for 30 minutes to set. Store in a sealed container in the fridge for up to 1 month.
Prep Time: 15 minutes Fridge Time: 30 minutes Makes: 16 Balls Calories: 74 kcal per Ball