Steps

1. 1

   Line a baking sheet with parchment paper.

2. 2

   In a food processor, pulse the almonds until finely chopped but not a paste.

3. 3

   Add the shredded coconut, pitted dates, raw honey, cinnamon, vanilla extract, and sea salt to the food processor.

4. 4

   Pulse the mixture until it starts to stick together and forms a coarse dough. Scrape down the sides if necessary.

5. 5

   Use your hands to form the mixture into 12 evenly sized bite-sized balls, pressing firmly to hold shape.

6. 6

   Place the energy bites on the prepared baking sheet and refrigerate for at least 15 minutes to firm up before serving.

Tips from the chef

• Use fresh Medjool dates for the best natural sweetness and texture.

• If mixture is too dry, add a little more honey or a splash of water to help bind.

• Store energy bites in an airtight container in the refrigerator for up to 1 week.

• For extra crunch, toast the almonds lightly before processing, but let them cool completely first.

• You can roll the bites in extra shredded coconut for a decorative coating if desired.