Ingredients

175 g of pitted Medjool dates
75 g almonds
30 g of pecan nuts
60 g cashew butter
½ tsp. of vanilla
Sea salt according to your taste

Preparation
In a food processor, first mix the dates with the cashew puree until well combined. Then add the rest of the ingredients without forgetting to leave small pieces for a crunchy effect! Then form small balls and keep them in the fridge for several weeks (3 to 4 weeks). Before serving, you can roll them in hazelnut powder. Personally, I eat them 100% plain.

The added tip: you can eat them by dipping them in cashew or hazelnut butter, a delight!