Blueberry Coconut Pie Truffles

• 1/4 cups Chopped Soft Medjool Dates (about 3 Large Dates)
• 1/4 cups (heaping) Dried Blueberries, Preferably Unsweetened, Plus 1 Tablespoon, Divided
• 13 cups (heaping) Raw Cashews
• 1/4 cups Unsweetened Shredded Coconut Flakes

1. Place chopped dates and heaping 1/4 cup dried blueberries into the bowl of a food processor, and process until they form a chunky paste, about 2030 seconds.
2. Place cashews into the food processor bowl along with the dried fruit paste, and process until mixed, about 1020 seconds.
3. Remove mixture from the food processor.
4. Knead the remaining tablespoon of dried blueberries into the dough, until well-incorporated.
5. The mixture will be sticky.
6. Form 8 small balls out of the mixture by rolling them between your palms.
7. Set aside.
8. Place the shredded coconut onto a cutting board or plate and roll the balls around in the coconut until fully coated.
9. Once again, roll the balls between your palms so that the coconut adheres and creates a crust.
10. Store in the refrigerator.

dates, blueberries, cashews, coconut flakes

Taken from tastykitchen.com/recipes/special-dietary-needs/blueberry-coconut-pie-e2809ctrufflese2809d/ (may not work)