Servings: 24

12 large Medjool dates, pitted 12 large Medjool dates, pitted
1 cup dried unsweetened cherries 1 cup dried unsweetened cherries
1 cup raw chopped walnuts 1 cup raw chopped walnuts
¼ cup unsalted almond butter ¼ cup unsalted almond butter
1 tbsp unsweetened cocoa powder 1 tbsp unsweetened cocoa powder
2 tbsp finely ground coffee beans 2 tbsp finely ground coffee beans
¼ tsp fine sea salt ¼ tsp fine sea salt
½ cup shredded unsweetened dried coconut, toasted ½ cup shredded unsweetened dried coconut, toasted

In food processor, combine dates, cherries, walnuts, almond butter, cocoa powder, coffee, and salt. Pulse a few times to chop and then process high speed for 1 to 2 minutes, stopping once or twice to scrape down sides. Process until begin to clump together.
Empty into medium bowl. Use hands to shape 24 walnut sized balls. Roll each ball in coconut. Store in airtight container for 1 month or freeze for 6 months.

To toast coconut: preheat oven 350 degrees. Bake until golden 4-5 minutes, stirring halfway through.  To toast coconut: preheat oven 350 degrees. Bake until golden 4 to 5 minutes, stirring halfway through.