Scale

1 cup shelled almonds (raw (or toasted if you want))
1 cup pitted dates
2 cups rolled oats (be sure they are gluten free if necessary)
2 tablespoons liquid sweetener such as maple syrup or honey
2 tablespoons coconut oil
1/8 teaspoon salt (optional)
1 teaspoon pure vanilla extract (optional)
1 teaspoon almond extract (optional)
1/3 mini white chocolate chips or finely chopped white chocolate (check brands to make sure that it fits your dietary restrictions if necessary[optional])

1 cup shelled walnuts (raw (or toasted if you want))
1 cup pitted dates
2 cups rolled oats (be sure they are gluten free if necessary)
2 tablespoons liquid sweetener such as maple syrup or honey
2 tablespoons coconut oil
1/4 cup cocoa powder
1/8 teaspoon salt (optional)
2 teaspoons pure vanilla extract (optional)
1/3 mini chocolate chips or finely chopped dark chocolate (check brands to make sure that it fits your dietary restrictions if necessary[optional])

1 cup shelled peanuts (raw (or toasted if you want))
1 cup pitted dates
2 cups rolled oats (be sure they are gluten free if necessary)
2 tablespoons liquid sweetener such as maple syrup or honey
2 tablespoons coconut oil
1/8 teaspoon salt (optional)
2 teaspoons pure vanilla extract (optional)
1/3 mini chocolate chips or finely chopped dark chocolate (check brands to make sure that it fits your dietary restrictions if necessary[optional])

1 cup shelled pecans (raw (or toasted if you want), plus more for topping each ball if desired)
1 cup pitted dates
2 cups rolled oats (be sure they are gluten free if necessary)
2 tablespoons maple syrup
2 tablespoons coconut oil
1/8 teaspoon salt (optional)
2 teaspoons pure vanilla extract (optional)
1 teaspoon pure maple extract

Cook Mode Prevent your screen from going dark

Combine the nuts and oats in a food processor or blender (a small one works best) and pulse together until finely ground. Add the remaining ingredients, except chocolate chips for the flavors that add them, and pulse again until as smooth as you’d like. (I left mine a bit gritty for texture but if you’d rather, you should probably be able to get it completely pureed.) For the recipes using it, pour in chocolate chips/or chunks and pulse just to combine.
Roll the mixture into small bite-size balls (about 2 teaspoons each). If you’re mixture seems a bit sticky or too soft, place it in the fridge to chill for about 30 minutes and it should be easier.
For the coconut ones, roll in extra coconut shreds and for the maple pecan top with some extra whole pecans. That’s it, enjoy these on-the-go or as a quick snack whenever you need an energy boost or you have a late night craving! Store in an air-tight container at room temp for up to 1 week or in the fridge for as long as 2 or 3 weeks (though they’d probably last even longer).