📖 Instructions

1. Prep the Almonds: If using raw almonds, toast them lightly in a dry pan over medium heat for about 5-7 minutes, stirring frequently, until they are fragrant. Let them cool slightly. This step enhances their flavor, believe me, it's worth it!
2. Combine Ingredients: In a food processor, combine the toasted almonds, shredded coconut, pitted dates, coconut oil, almond extract, and a pinch of salt.
3. Process the Mixture: Pulse the food processor until the mixture is finely ground and starts to stick together. You might need to scrape down the sides a few times to ensure everything is evenly processed. The mixture should form a sticky dough.
4. Check Consistency: Pinch a bit of the mixture between your fingers. It should hold together easily. If it's too dry, add a tiny bit more coconut oil (start with 1/2 teaspoon). If it's too wet, add a tablespoon of almond flour or shredded coconut.
5. Shape the Bliss Balls: Roll the mixture into small, even-sized balls, about 1 inch in diameter. This recipe makes about 12-15 bliss balls, depending on the size you choose. My hands get tired after a bit, so I usually take a small break. Feel free to do the same.
6. Add Coatings (Optional): If desired, roll the bliss balls in extra shredded coconut, chopped almonds, or a mix of both. This gives them a nice texture and makes them look extra appealing.
7. Chill: Place the bliss balls on a baking sheet lined with parchment paper. Refrigerate them for at least 30 minutes to allow them to firm up. This step is crucial; otherwise, they might be a bit too soft.
8. Enjoy! Once chilled, these Coconut Almond Bliss Balls are ready to be devoured. Store them in an airtight container in the refrigerator for up to a week, or in the freezer for longer storage.