Coconut Date Balls
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.
Servings: 9 date balls
Calories: 155kcal
Equipment
- Food Processor
Ingredients
- 6 Medjool dates
- 1 cup raw, unsalted cashew or other nuts
- ½ cup unsweetened coconut flakes divided
Instructions
- Process a ¼ cup of coconut flakes until they are desiccated, in tiny pieces. Set aside in a separate bowl for later.
- Add 6 medjool dates, 1 cup of cashews (or other nuts), and ¼ cup of 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 out the mixture.
- 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
See more expert tips, pictures, and variations above for making the best coconut date balls!
Yield: 9 coconut date balls
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.
Nutrition
Calories: 155kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 4mg | Potassium: 232mg | Fiber: 2g | Sugar: 12g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg