Active Time: 20 minutes
Total Time: 20 minutes
Servings: 10
This recipe is sesame-free, soy-free, vegetarian, egg-free, and gluten-free.
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Ingredients:
- 1 cup of old-fashioned rolled oats
- 3/4 cup of toasted unsweetened shredded coconut (see Tip) divided
- 1/2 cup of natural cashew butter
- 5 tablespoons of dulce de leche
- 1/4 cup of chopped dried dates
- 2 tablespoons of hemp seeds
- 1 1/2 teaspoons of vanilla extract
- 1/4 teaspoon of salt
Directions:
1. In a food processor, combine oats, 1/2 cup of coconut, cashew butter, dulce de leche, dates, hemp seeds, vanilla, and salt. Process until fully combined and a thick paste forms, approximately 1 minute.
2. Line a large, rimmed baking sheet with parchment paper. Use a 1-tablespoon cookie scoop or measuring spoon to scoop the mixture evenly into 20 portions. Place the portions on the prepared baking sheet.
3. With clean hands, shape each portion into a ball. Roll the balls in the remaining 1/4 cup of coconut until evenly coated. Discard any remaining coconut.
Tip: Toast the coconut in a small dry skillet over medium-low heat, stirring often, until golden, approximately 5 minutes.
To make ahead, cover and refrigerate for up to 1 week.
Equipment: Parchment paper