1 cup Organic strawberries, sliced (or 1 cup freeze-dried strawberries)
2 ½ – 3 cups Rolled oats (not instant)
½ cup Medjool dates, pitted
1 cup Toasted almonds, sliced or slivered
2 Tbsp. Honey or maple syrup
1 tsp. Vanilla extract
2 Tbsp. Almond butter (or preferred nut or nut-free butter)
1 cup Toasted, unsweetened coconut flakes (optional)
Preheat the oven to 300 degrees Fahrenheit and roast the strawberries (unless using the freeze-dried) in a ¼ sheet pan (or small, shallow casserole dish) for 20-25 minutes, or until the moisture has cooked off the strawberries. Cool completely.
In a food processor blend together the oats, almonds, optional coconut flakes until they resemble coarse crumbs.
Add the strawberries and dates and pulse until roughly chopped.
Add the almond butter, vanilla and honey and pulse until the mixture pulls away from the sides and barely forms a mass but is not too sticky.
Use a mini-ice cream scoop or tablespoon to scoop out small mounds of the batter and roll into smooth balls.
Roll each round ball in the coconut flakes and place on a parchment-covered sheet pan. Refrigerate for twenty minutes.
Store in an airtight container and refrigerate for up to one week.