Recipe + Photo by April Viar 

These almond peanut butter balls are as nutritious as they are tasty. Made with almond flour, naturally sweet dates and creamy peanut butter. Rolled in a mix of coconut flakes and crispy black sesame seeds, adding a delightful crunch and extra layer of flavor. Perfect for a quick snack or satisfying dessert, it is hard to eat just one! 

Servings: 28 


  • 2 cups almond flour 
  • 2 cups Royal Palm Certified Vegan Pitted Dates
  • 2 cups coconut flakes 
  • 2 tbsp black sesame seeds 
  • 1 cup natural creamy peanut butter 
  • 2 tbsp refined coconut oil, soft 
  • 1/2 cup maple syrup
  • 1/2 tsp salt 


  • Soak the dates in warm water for 15 minutes. Drain and add to a food processor, processed till crumbly and sticky. 
  • Add maple syrup, coconut oil, and peanut butter. Process until well combined, stopping occasionally to scrape down the sides. 
  • Mix in the almond flour and continue to process until a dough forms. Once the dough is formed, transfer it to a bowl and work it with your hands until the mixture is smooth and creamy.
  • In a separate bowl, add your coconut flakes, black sesame seeds and salt. Mix everything together. Spread the mixture evenly onto a large plate. This will be used to roll your Almond Peanut Butter Balls in the coating. 
  • Measure out 1 tablespoon of the dough and roll it between your hands until you form a smooth round ball. Repeat this process for the remaining dough. 
  • Now it’s time to roll each ball in the coconut flakes and black sesame seed mixture, ensuring they are evenly coated. 
  • Once you have coated all the almond peanut butter balls, enjoy them right away or store them in the refrigerator to pull out as a cold, delicious treat.