Remove pits from dates and slice each date in half. Remove stems from strawberries and slice into quarters.
Combine all ingredients, except the coconut flakes, in a food processor (my favorite brand).
Pulse until the almonds are mostly broken up. You don't want it to be a paste but lots of small pieces.
Cover and chill in the fridge for an hour. After an hour, remove from the fridge and roll into ping pong sized balls.
Add the coconut to a small bowl. Roll the balls in the shredded coconut to coat. Enjoy!
Sliced almonds are pre-sliced and add in the slightest bit of crunch. You can find them in the baking aisle of most grocery stores. Don't slice the almonds yourself! If you can't find almonds, any roughly chopped nut will work.
Coconut flakes or shredded coconut. If the coconut pieces are long then you will need to roughly chop into smaller pieces.
I recommend using a food processor. Readers have had inconsistent results using blenders (including high-powered blenders), so it is best to stick to a food processor.
Frozen strawberries can be used but should be thawed first. Pat dry with a paper towel to remove any excess moisture.
To freeze, use parchment paper (I like this unbleached kind) or wax paper to make layers between energy balls (this will prevent them from sticking together). Keep frozen in an air-tight container for up to 3 months. These are my favorite freezer-safe glass containers.
Add-ins: You can add a handful of extras like mini chocolate chips or chopped pistachios. Add them in after pulsing in the food processor and before refrigerating.
Leftovers: For best quality, keep refrigerated in a closed container for 4-5 days.