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200g medjool dates, pitted
⅔ cup rolled oats
⅓ cup desiccated coconut
1 tablespoon Murray River Salt Naturally Pink Salt Flakes
1. Add all ingredients to a food processor or high speed blender and blend until you are able to
blend no more. The mixture could be slightly chunky still but it moulds really well in your hands.
2. Scoop a tablespoon of the mixture into the palm of your hands and roll into a small ball.
3. Repeat this process with the remaining mixture until you have approximately 6 small balls.
4. Top with extra Murray River Salt Flakes and place into a plastic container or covered plate and
keep in the fridge for up to 1 week.
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