Date-Coconut Energy Balls

8 ounces pitted dates (about 13 large Medjool)

1/3 cup unsalted sunflower seeds

1/3 cup shredded unsweetened coconut

½ teaspoon ground cinnamon

¼ teaspoon finely grated orange zest

1/8 teaspoon salt

Water (optional)

Combine the dates, sunflower seeds, 2 tablespoons of the coconut, the cinnamon, orange zest and salt in a food processor; pulse until finely chopped and a pinch of the mixture holds together. Depending on the moisture level of your dates, you may need to add water to the food processor, 1 tablespoon at a time, until the mixture adheres easily.

Place the remaining coconut in a bowl.

Divide the date mixture into 12 equal portions (slightly rounded tablespoons), then roll each one into a ball. Transfer to the coconut to coat them all over, pressing as needed so the coconut adheres. Dampen the balls with a little water, as needed, to help that effort.

Serve, or store as you like. The balls can be refrigerated in an airtight container for 2 to 3 weeks or in the container at room temperature for up to 3 days.

Makes 6 servings (12 pieces)

Nutrition | Per serving (using ¼ cup shredded coconut): 210 calories, 3 g protein, 41 g carbohydrates, 6 g fat, 2 g saturated fat, 0 mg cholesterol, 50 mg sodium, 5 g dietary fiber, 35 g sugar

From nutritionist and cookbook author Ellie Krieger