Step 1

Place your coconut flakes into the food processor and pulse until they become small pieces. Transfer the coconut flakes into a small sauté pan and place it on the stove. Heat on medium-low and stir occasionally until the flakes become golden brown. Once all flakes are golden brown pour them into a medium size mixing bowl. Set the bowl aside-

Step 2

Using the small sauté pan toast the almonds as well until they are golden brown. Pour almonds into the bowl with the coconut flakes. Set aside once more.

Step 3

Place dates, almond butter, coconut oil, and sea salt into the food processor. Blend on high until everything comes together, forms a ball shape, and mixture becomes paste like. Transfer mixture into the bowl with the almonds and coconut. Finally, add the cocoa nibs.

Step 4

Mix until all ingredients are completely incorporated. Roll mixture into 14 even sized balls (about 1 1/2 tablespoons each). Store in an airtight container in the fridge for 1 week or in the freezer for up to 4 months. Enjoy your sweet snack!