1. Put 1/2 cup of coconut flakes into the food processor and process to break up flakes slightly. Do not over-process or it will become coconut butter.
2. Remove flakes and set aside in a bowl.
3. Place dates in the food processor and process until they have broken up and then come together into a ball.
4. Break up date ball with hands and add in almonds, cocoa powder, 1/4 cup of coconut flakes and sea salt.
5. Process for several minutes, scrapping down the sides as needed.
6. Add in vanilla extract and 1 tbsp of almond milk.
7. Process until mixture comes back together into a ball. If it doesn’t do this, add in 1 more tablespoon of almond milk. It should look like the photo above.
8. Remove mixture from the food processor and roll into roughly 2 dozen balls.
9. Roll each ball in the coconut flakes you processed earlier.
10. Optional: place balls on a baking sheet and flash freeze in freezer for 15-20 minutes. This ensures the balls won’t stick together when you place them in your container.
11. Store in an airtight container in the fridge for several weeks or the freezer for several months.

*If your dates aren’t sticky soak them in hot water for 20 minutes and then drain before using.