Active Time: 20 minutes

Total Time: 20 minutes

Servings: 10

This recipe is sesame-free, soy-free, vegetarian, egg-free, and gluten-free.

Jump to Nutrition Facts

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.

Remember to scrape down the sides as needed.

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