Coconut Chickpea Balls

400g can of chickpeas, drained and rinsed
60g tahini paste or nut butter
25g dessicated coconut, plus extra for rolling
3 medjool dates, stones removed
1/2 tsp ground cinnamon
2 tbsp sesame seeds or 2 tbsp extra dessicated coconut (for coating, optional)

Bung all the ingredients into a food processor or smoothie blitzer. Whiz until combined.

Take a tablespoon of the mix, roll in the extra coconut and chill in the fridge before serving. Ta da!

Recipe adapted from The Munch Hub.