Coconut Ginger Balls

Once in a while, I get a hankering for something strange. Lately, it’s been coconut and ginger. Plus, I’m always wanting something sweet around the house that is still pretty “clean.” Trust me, I can do a number on some cookies or cake, but I always feel 100000x guilty afterward. So to me, this recipe is the perfect little something-sweet-and-guilt-free.

Adapted from Every Last Bite, this recipe seriously took me like, five minutes to whip up. I made them into tiny little balls so I feel like I have more of them… I think these would be delicious spread on an apple, graham crackers, or just popped in your mouth after dinner. Or for breakfast. Or whenever. Enjoy!

Coconut Ginger Balls (makes about 1 dozen)

Ingredients

8 medjool dates, pitted
3/4 cup unsweetened coconut, shredded
2 tablespoons walnut pieces
2 tablespoons fresh ginger
1/2 tablespoon honey (optional – the dates are pretty sweet already!)

Directions

1. Put dates in food processor and pulse for about a minute, until a paste is formed.

2. Add in the rest of your ingredients and blend until combined. A soft, sticky dough will form. You may need to scrape the sides a time or two.

3. Form into tablespoon-ish sized balls. You may want to wet your hands just a little so it doesn’t stick. Keep in the refrigerator for a week, or in the freezer for up to a month.