1. In food processor fitted with metal blade, pulse dates and Ripple Unsweetened Vanilla until smooth.
2. Add oats, 1/3 cup coconut, peanut butter, ground flaxseed, maple syrup, cocoa powder and salt. Pulse until well combined.
3. With wet hands, roll mixture into 1-inch balls; roll balls in remaining coconut until well coated. Refrigerate in an airtight container for up to 5 days.

TIPS

– Make these nut-free by substituting sunflower seed butter for the peanut butter.
– To toast coconut, spread out in a thin layer on a baking sheet and bake in 350F oven for 7 to 10 minutes or until lightly golden brown.
– If mixture is too soft to roll, refrigerate for about 10 minutes or until firm enough to handle easily.