• If the dates are not soft, soak them in hot water for 15 minutes. Drain the water, pat them dry and use it. Remove the pits and add them.
• This step is optional, but if you prefer you can slightly toast the almonds and desiccated coconut. Let them cool before grinding.
• Add the almonds, coconut and dates in the food processor. Pulse it few times till the almonds break down.
• Add the nut butter and blend again till the whole mixture comes together. If the mixture is crumbly, add little more almond butter or dates or one tablespoon of water.
• If you can form a ball, the mixture is ready. Roll the mixture in to small balls. You should get about 15-18 balls. If the mixture is too wet, place it in the refrigerator to firm it up.

For the coating

• Grind the almonds, pistachio and dry strawberry separately and transfer it to different plates.
• In a microwave safe bowl add the chocolate wafers and coconut oil and microwave for 45 seconds to a minute till the chocolate melts.
• Using a fork, coat the balls in the melted chocolate and let the excess dip off before placing them on  parchment paper or greased baking sheet. While the chocolate is still wet, you can top them with crushed nuts or coconut or dry strawberry.
• If you are not a fan of chocolate, coat the balls directly with crushed nuts, desiccated coconut or powdered dry strawberry.
• Stays fresh for 10 days in the refrigerator or one month in the freezer.