In food processor, grind almonds to fine consistency. Add in tahini/almond butter, dates and crystallized ginger. Pulse to fully combine. Add in cardamom and cinnamon and pulse to distribute.
Remove mixture from food processor with rubber spatula into a mixing bowl. Form into 1 inch balls and roll in toasted sesame seeds or shredded coconut.
Can be refrigerated and eaten chilled or room temperature.
Originally Submitted
11/3/2014
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