Almond & Cashew Energy Balls

1. 1
   prep

   Pit the dates if needed and measure all ingredients.

   Check that the dates are pitted. Measure out the almonds, cashews, and desiccated coconut.

2. 2
   mix · ~1 min

   Pulse almonds and cashews until coarsely ground.

   Add almonds and cashews to the food processor. Pulse in short bursts until they break down into small, coarse crumbs. Do not over-process into a butter.

   TIPShort pulses prevent the nuts from releasing too much oil and turning into nut butter.
3. 3
   mix · ~2 min

   Add dates, cardamom, and salt. Process until sticky.

   1.Add the pitted dates, cardamom powder, and salt to the food processor.

   2.Process continuously until the mixture resembles a sticky, coarse dough that holds together when pinched.

   3.If the mixture seems too dry, add water 1 teaspoon at a time and pulse again.
4. 4
   prep · ~5 min

   Shape the mixture into balls.

   1.Scoop out about 1 tablespoon of the mixture.

   2.Roll firmly between your palms to form a smooth, round ball.

   3.Repeat with the remaining mixture to make 12 balls.

   TIPLightly wet your palms with water to prevent sticking while rolling.
5. 5
   assemble · ~2 min

   Roll each ball in desiccated coconut.

   Spread the desiccated coconut in a small bowl. Roll each energy ball in the coconut until lightly coated on all sides.

6. 6
   rest · ~30 min

   Chill for at least 30 minutes before serving.

   Arrange the balls on a plate or small tray and refrigerate. This firms them up and melds the flavors.

   TIPThey taste even better the next day after the flavors have fully developed.

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