Coconut Almond Joyous

Enjoy this raw food recipe.


Coconut Almond Joyous

Yield: 36 balls


3/4 cup pitted dates, packed (at room temperature)

1/4 cup coconut oil, warmed to liquid

1 1/2 cups dried shredded coconut plus 1/4 cup to roll balls in

3/8 cup almonds, soaked and dehydrated


  1.  Loosely separate the dates, and place the dates and the coconut oil in a high-performance blender or food processor outfitted with the “S” blade. Process until completely smooth.
  2.  In a large bowl, knead the coconut into the date mixture.  Set aside for an hour (do not refrigerate), to allow the coconut to soften before forming into desired shape (bars, squares, balls, etc.)
  3.  To form equal portions, shape the mixture into a 6-inch square that is approximately 1/2 inch thick.  Press 36 perfect almonds into the bars or chop the almonds and coconut to roll the balls in.  Chop almonds and roll in coconut.  Chill for 1 hour or until firm.


Storage Suggestions:  Stored in a sealed glass container in the refrigerator, Coconut Almond Joyous will keep for 1 month.


Variation:  If desired, you may dip the coconut balls into chocolate sauce.