Ingredients:

  • 12 large Medjool dates, pitted (approx. 200g)
  • 1.5 cups rolled oats
  • 0.5 cup creamy almond butter
  • 2 tablespoons ground flaxseed meal
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon flaky sea salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons warm water (as needed)

Instructions:

  1. Inspect dates. Remove the pits and check the interior for any dryness or dark powder (rare, but a sign of age).
  2. Place the 12 Medjool dates into the food processor and pulse 10-15 times until a sticky, thick paste forms.
  3. Pour in the 0.5 cup of almond butter and the 1 teaspoon of vanilla extract.
  4. Add the 1.5 cups of rolled oats, 2 tablespoons flaxseed meal, 1 tablespoon chia seeds, cinnamon, and sea salt.
  5. Turn the processor on low for 30 seconds until the mixture looks like a coarse, dark crumble.
  6. Pinch a small amount of dough between your fingers. If it falls apart, add the warm water 1 tablespoon at a time.
  7. Process for another 20 seconds until the dough begins to ride up the sides of the bowl.
  8. Use a scoop to create 15 even mounds on a parchment lined tray.
  9. Wash your hands in cold water (to prevent sticking) and roll each mound into a smooth, 1 inch ball.
  10. Place the tray in the fridge for 20 minutes until the balls feel firm and no longer tacky.