- 1 cup toasted unsweetened shredded coconut, divided
- ½ cup sliced almonds, toasted
- 1 cup California Prunes
- ½ cup raw almonds
- 3 TBSP cocoa powder
- 1 pinch salt
- 1 ½ tsp vanilla extract
- 1 TBSP chia seeds
- 3 TBSP almond butter
- 1 TBSP coconut oil
- 2 TBSP honey
- ¼ cup diary-free mini chocolate chips
Combine ½ cup toasted coconut and toasted sliced almonds in a shallow dish and set aside.
In a food processor, combine California Prunes, raw almonds and remaining ½ cup coconut. Process until the mixture is finely ground and a uniform texture.
Next, add remaining ingredients, except chocolate chips, and process until the mixture comes together into a thick paste (should resemble thick cookie dough). Add mini chocolate chips and mix by hand to incorporate, do not use food processor blade for this step.
Using a one tablespoon measure or scoop, form into 24 balls and roll each in toasted coconut/sliced almond mixture to coat.
Store in refrigerator until ready to enjoy.