Equipment: Food Processor
1 C pitted dates (dried)
1 C chopped pineapple (dried)
1 C raw almonds
½ C shredded, unsweetened coconut
1 t vanilla extract
Pour the almonds into the food processor and process until they are finely chopped. Add the dates, pineapple and vanilla extract and process until well combined.
Place a sheet of waxed paper on the counter top and fill a shallow bowl with the shredded coconut. With a small spoon (I use a melon-baller) scoop out the mixture and roll into a ball between your hands. Then, coat each ball with the shredded coconut. This recipe makes about 30 truffles. They should be stored in an airtight container in the refrigerator and will keep for about 3 weeks.
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