2/3cupdried pineapple, chopped into very small pieces
1/3cupwhite chocolate chips, chopped into very small pieces
1/3cupcoconut oil, melted
Instructions
In a food processor, pulse pitted dates until they come to a paste. Add almond milk gradually and pulse until you have a smooth sauce. Set aside.
In a large bowl, combine oats, flax, coconut, pineapple, and white chocolate.
Add the date sauce and melted coconut oil to the oat mixture and stir, incorporating all ingredients completely.
Scoop tablespoon-fuls of mixture and roll into balls, placing on a parchment-lined cookie sheet. Place in the refrigerator for at least an hour to set before placing in an air-tight container.