Walnut Energy Balls
2 cups walnuts, or other nut/seed of choice
1 cup shredded unsweetened coconut
2 cups soft Medjool dates, pitted or substitute raisins
2 Tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon vanilla extract
In a large food processor fitted with an "S" blade, process the walnuts and coconut until crumbly. Add in the dates, coconut oil, vanilla and sea salt and process again until a sticky, uniform batter is formed.
Scoop the dough by heaping tablespoons, then roll between your hands to form balls. Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving. Store the balls in a sealed container in the fridge for up to a week, or in the freezer for an even longer shelf life. (I prefer them frozen, myself!).
For a gourmet-looking truffle, you could also roll them in shredded coconut or cocoa powder before chilling!
Makes 24 balls.