PREP: Line a baking sheet or plate with parchment paper. Then, place a few spoonfuls of desiccated coconut into a separate small bowl or dish. This is NOT the 1 cup of coconut that goes into the balls, but what the balls get rolled into so that they're coated on the outside! Set aside.
In a large food processor, add pitted medjool dates, desiccated coconut, cacao powder, hemp seeds, and water. Pulse until it forms a paste-like texture. If things aren't sticking together, feel free to add a splash more water until it does.
Using a large spoon, take a couple spoonfuls of the mixture from the food processor and place it in your hands. Roll into balls, then roll the balls in the dish with the coconut until the outsides of the balls are fully coated. Place finished ball onto the parchment lined baking sheet/plate. *this part is meant to be a little messy!
Repeat until all mixture is used up. Recipe as written should make about 10-12 balls, depending on size.
Place the plate/sheet of balls into the freezer for 2 hours to allow them to firm.
Allow balls to thaw for a couple minutes before you enjoy them! The texture is meant to be soft and chewy. Store remaining in the fridge or freezer :)
If you think you'll eat these balls up within the week, simply store them in an airtight container in your fridge.
However, if you'd like to keep them for longer you can store them in a freezer-safe container in the freezer. Simply thaw the balls for a few minutes before you enjoy them!
*INGREDIENT ADDITIONS: While this recipe tastes SO good on it's own, here are some ingredient additions that you may enjoy:
* ALLERGENS: This recipe is vegan, gluten-free, dairy-free, and nut-free. While coconut has the word "nut" in it, it is not considered a tree nut (like almonds, cashews, or walnuts). For most people allergic to tree nuts, coconut should be ok to eat. However, some individuals can also be allergic to coconut. If you have a nut allergy, please talk to your doctor to see if coconut is ok for you.