½ cup raw almonds
⅓ cup pitted dates, fairly tightly packed
3 tablespoons shredded unsweetened coconut, divided and optionally toasted
1 tablespoon almond butter, peanut butter or tahini
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1. Place the almonds in a food processor and process until finely ground.
2. Add the dates, 1 tablespoon of the coconut, the almond butter, cinnamon, cardamom, salt, and process until smooth. Transfer to a bowl.
3. Place the remaining 2 tablespoons of coconut in a small dish. Roll each ball in the coconut until coated. Store in a glass container in the refrigerator for up to a week.