We are thrilled that Chef Elizabeth Howes of Saffron Lane has created this  recipe just to fit our ORGANIC Willow White tea. Not only delicious, but a great treat to make ahead—take with you to work or a give as a party gift.

Ingredients
* about 16 Medjool dates, pits removed
* 1 cup raw almonds
* 1/4 cup rolled oats
* 1 1/4 cups unsweetened coconut flakes
* 3 heaping tablespoons Willow White tea
* 3 tablespoons roughly diced apricots
* 3 tablespoons raw cacao nibs
* 1 1/2 tablespoons dried cranberries
* pinch of sea salt

Method

In a large bowl, pull apart the Medjool dates until they resemble a rough paste. If cold, letting them come to room temperature or tossing them in the microwave for 30 seconds will help this process along.

Place almonds, oats, 1/4 cup coconut flakes and tea in a food processor. Pulse until you get a rough powder consistency. Add to the dates.

Add the apricots, cacao nibs, cranberries and salt and, with clean hands, thoroughly combine the mixture. If necessary, add a small amount of water (about a teaspoon or so) if you need extra liquid to hold the mixture together.

Add the remaining 1 cup coconut flakes to the food processor and pulse again until roughly chopped. Place in a medium bowl.

With your hands, take about a tablespoon of the mixture and roll into a ball, as you would with cookie dough. Place in the chopped coconut and gently toss to coat. Continue with remaining Bon Bons.

Refrigerate in an airtight glass container for up to a week + enjoy!

{makes about 8-10}