Cinnamon Toasted Coconut Snack Bites (gf, vegan)
Recipe type: Snack, dessert
  • 1½ cups toasted coconut flakes, or 1¼ cup unsweetened shredded coconut, toasted (see below)*
  • 1½ cups toasted almonds
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon sea salt
  • 2 cups (packed) pitted dates
  • 1 tablespoon vanilla extract
  1. Toast the almonds in a frying pan over medium high heat, stirring often until fragrant and darkened slightly, about 7-8 minutes. Allow to cool.
  2. If using shredded coconut, spread on a baking sheet and toast in a 325Ëšoven, for 8-10 minutes, stirring halfway through, until lightly golden. If using toasted coconut flakes, skip to step 2.
  3. Blend the toasted coconut in a food processor until it looks like coarse sand. Reserve ⅓ cup in a small bowl.
  4. Add the almonds, cinnamon and sea salt to the food processor with the coconut and blend until the texture of coarse sand.
  5. Add the dates and vanilla, and blend until combined and sticking together (test a ball of the mixture by squeezing it into a ball)
  6. By the rounded tablespoon, form the mixture into a ball by squeezing and pressing it together. Repeat for the remaining. Roll the cinnamon bites in the reserved coconut crumbs, using your fingers to press the coconut onto the outside of each ball. Store in an airtight container.
Recipe by Spoon With Me at