Date and oat trail balls

Directions

1. 1.

   Pulse the oats and nuts in a food processor to coarse crumbs.

2. 2.

   Add the dates and process until it clumps.

3. 3.

   Add the scoops and almond butter. If it won't hold when you squeeze it, add a spoonful of milk.

4. 4.

   Roll into balls and coat in coconut.

They keep for a week in the fridge and a couple of days in a backpack. For school lunch boxes, swap the nuts for sunflower and pumpkin seeds and use a seed butter.