Coconut Date Balls

5 from 1 vote

Coconut Date Balls are a sweet snack that will become an instant favorite! They are simple to make with just 3 ingredients: coconut, Medjool dates, and cashews.

Prep Time10

Total Time10

Course: Snack

Cuisine: American

Diet: Vegan

Servings: date balls

Calories: 155kcal

Author: Sarah Pilley

Equipment

Food Processor

Ingredients

6 Medjool dates
1 cup raw, unsalted cashew or other nuts
½ cup unsweetened coconut flakes

Instructions

Process 0.25 cup unsweetened coconut flakes until they are desiccated, in tiny pieces. Set aside in a separate bowl for later.
Add 6 Medjool dates, 1 cup raw, unsalted cashew (or other nuts), and the remaining 0.25 cup unsweetened coconut flakes to the food processor.
Process the mixture for about a minute, then check to see its progress. It should start out looking very coarse and crumbly.
After about 2 minutes the mixture becomes sticky and the cashews start to release some oil. The mixture won’t be completely smooth but you will see that it is sticking together. That means they are ready to be formed into balls.
Use a tablespoon sized scooper to portion the mixture into 9 pieces.
Use your hands to roll the mixture into balls.
Place each ball into the desiccated coconut and roll to fully coat. The coconut should easily stick to the balls as some of the oil will be released from the cashew.

Notes

Storage: Store date balls in an airtight container in the refrigerator for about 2 weeks.

Ingredient Substitutions: Instead of cashews, try making these with walnuts or almonds. While I haven’t tested it, you could make these coconut balls nut-free by using sunflower seeds or pumpkin seeds.

Nutrition