Recipe notes: My brand of apple chips was simply Fuji apples and cinnamon. Try to find apple chips with as few ingredients as possible, or dehydrate your own apples. If your chips don't have cinnamon, add about 1/4 to 1/2 tsp of cinnamon to the mix.
As far as dates go, I've used all different types of dates with success. Medjool, Algerian, Deglet... they're all good! There are subtle differences in flavour, so if you prefer one over another, use whatever you like.
- 1/2 cup cashews
- 1/2 cup pecans
- 1 cup dates, pitted
- 1 cup apple chips
- unsweetened coconut flakes
- optional: cinnamon, splash of vanilla
1. Add dates to food processor or magic bullet and pulse until they're finely chopped. Add the nuts and apple chips to the food processor. Pulse until the nuts are finely chopped and the mixture holds together when you mould it in your hand. (Don't allow the nuts to form into a paste/nut butter). You should still be able to distinguish small pieces of nuts and dates in the mixture.
2. Prepare a dish with some coconut flakes (about a half cup)
3. Form the mixture into small, 1-1/2 inch balls. Roll the balls in the coconut flakes.
These should be okay to keep covered on the counter for a few days, but any longer than that, you should store them in an airtight container in the fridge.
Yield: approx 15 balls