Instructions

1. Strain the dates and reserve about ¼ cup of the soaking liquid. Give the dates and dried figs and/or apricots a rough chop and set aside. 

2. Pour the flax seeds into a food processor and process until it becomes a course ground. Whole flax seeds are not easily digestible and can pass through our digestive tract without providing much nutrition to our bodies if not broken down. Grinding flax seeds prior to consumption assists in optimal digestion and reaping their full benefits. 

3. Transfer the remaining seeds into a food processor and blitz until coarsely chopped, about 1 minute. 

4. Add the dates, figs and/or apricots, shredded coconut, sunflower seed butter, ghee, and spices. Process until a sticky dough-like mixture comes together. 

5. Pour some shredded coconut onto a plate for coating. Roll about 2 tbsp of the mixture into a ball then into the coconut until coated. Transfer the balls onto a parchment paper-lined baking sheet and repeat with the remaining dough. 

6. Once they’ve all been coated, place the tray in the fridge for at least 30 minutes to help the balls set and before consuming. 

Store in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.