• Place dates into a food processor along with the almond butter and coconut oil and process until well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” of dates in your snack balls. You are not aiming for a smooth paste.

  Take a spoon and measure approximately 1 tablespoon lots of the date mixture. Roll into 12 balls or little log shapes or any shape you desire.

  Place onto a lined tray. Repeat with remaining mixture then place into the fridge for 1+ hours or until firm and cold to touch.

  When the date mixture has set melt the chocolate.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the date balls from the fridge and either skewer each ball or use 2 forks to hold each one and dip into the melted chocolate, then place on a rack to dry.

  Or you can simply hold each ball over the melted chocolate and spoon it over letting any excess drip back into the bowl.

  Repeat until all the date balls have been coated. If you have any left over chocolate simply drizzle it over the snack balls.

  Top with flaky sea salt if you wish and place back into the fridge to set.

  Once chocolate is set and crisp, enjoy your chocolate date snack balls.

  To store, place in an airtight container and store in the fridge (up to 3 weeks) or the freezer (up to 3 months).