Instructions

• In a medium bowl, whisk together 1/4 cup old-fashioned rolled oats, 3 tablespoons cocoa powder, and 1/16 teaspoon kosher or sea salt until evenly combined.
• In a food processor or blender, combine 3/4 cup pitted Medjool dates and 1 1/2 tablespoons warm water. Process until a smooth, sticky paste forms, stopping to scrape down the sides as needed.
• Add the date paste to the bowl with the dry ingredients. Mix with a spatula, then use clean hands to knead until the mixture is evenly combined and holds together when pressed. If it feels dry, process the date paste a little longer and press firmly to help it bind.
• Form the mixture into about 12 balls, each roughly 1 inch in diameter.
• Spread 1/2 cup shredded unsweetened coconut and 1/2 cup coarsely chopped almonds on a plate (you can keep them separate or mix them). Roll each ball in the coconut and almonds, pressing gently so the coconut and almonds adhere.
• Place the finished balls in an airtight container. Store covered in the refrigerator for up to one week or in the freezer for 2–3 weeks.