2 cups dried dates, pitted
1/4 cup raw walnuts
1 teaspoon vanilla extract
3/4 cup unsweetened shredded coconut
1- In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla, and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.
2- Pour the remaining 1/2 cup coconut into a separate small, shallow bowl.
3- Using a tablespoon, scoop out about 1 tablespoon of the date mixture and, roll into balls. Coat the date balls with the coconut in the bowl, delicately pressing the coconut onto the balls. Continue with the remaining date mixture and coconut.
4- Serve in mini paper cupcake liners. Store in an airtight container for up to 1 week.