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Author Notes: This recipe combines medjool dates, oats, walnuts, Granny Smith apple, and a dash of cinnamon to create bon bons that are then dipped in melted chocolate and rolled in unsweetened coconut flakes. —Eat the Vegan Rainbow
- 5 medjool dates
- 1 cup oats
- 1 cup walnuts
- 1 Granny Smith apple
- 1 teaspoon cinnamon
- 8 ounces chocolate, vegan
- 1 cup coconut flakes, unsweetened
- Soak medjool dates in warm water for 30 - 60 minutes.
- Place oats and walnuts into a food processor and grind them into a fine meal. Pour the power out into a large mixing bowl.
- Core Granny Smith apple, but don't peel it. Add it to the food processor and processes it until very fine. Add the apple to the walnut and oats mix.
- Drain the dates. Using a small food processor or a hand held (stick) blender, blend the dates into a nice paste. Add the paste to the mixing bowl.
- Add the cinnamon to the mixing bowl and mix everything together using a wooden spoon or a spatula.
- Using a measuring spoon, spoon out one scoop at the time and form a ball. The recipe should make 18-24 balls. Once formed, place the balls on a freezer safe tray and leave them in the freezer for 30 minutes.
- Just before 30 minutes is up, melt the chocolate either in the microwave or using a double boiler.
- Place 1/4 cup of unsweetened coconut flakes at a time in a flat dish. Take the balls out of the freezer, dip them into the melted chocolate and roll them into the coconut flakes.
- Leave the finished balls on the kitchen counter for about 30 minutes to allow the chocolate to harden.
- This recipe was entered in the contest for Your Best Recipe with Dates