Place the dates (remember to remove the stones!) almond butter, coconut oil and ground almonds together and blend well. Throw in the cinnamon, vanilla and salt and process until smooth. Throw in the flaked almonds and process for a few seconds so the almonds mix in but still have their crunch and shape.
Roll into 6 cookies and place in the freezer for half an hour then store in the fridge until you’re ready to enjoy!