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Desserts

Coconut Date Balls

TIME

45 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

475 kcal

CARBS

47 g

PROTEIN

10.5 g

FAT

31.8 g

Z Coconut Date Balls

About this recipe

Dates have been cultivated in the Middle East for more than 6,000 years and remain an important ingredient in the region’s food traditions. These modern no-bake bites combine their natural sweetness with roasted almonds, chia seeds, cocoa, and coconut for a chewy treat with a lightly nutty crunch.

WHY YOU’LL LOVE IT

Dates provide natural sweetness that balances the rich, unsweetened cocoa. Roasted almonds and chia add a nutty crunch beneath the coconut coating. No oven is needed, and the batch divides into 12 convenient, shareable bites.

Ingredients

Makes 12 balls. Each serving contains 3 balls; nutrition information is per serving.

  • ¾ cup dry-roasted unsalted almonds (105 g)
  • ⅓ cup chia seeds (55 g)
  • 1 cup pitted dried dates, preferably Deglet Noor (160 g, weighed without pits)
  • ½ cup unsweetened shredded coconut (40 g), for the mixture
  • Unsweetened shredded coconut (20 g / about ¼ cup), for coating
  • 3 tbsp unsweetened cocoa powder (15 g)
  • 1 tbsp coconut oil, melted and slightly cooled (14 g)
  • 1 small pinch salt (about 0.3 g)
  • 1 tbsp water (15 ml), plus more in 1 tsp increments only if needed

Preparation

  1. Check that all date pits have been removed. If the dates are firm or dry, cover them with warm water for 5–10 minutes, then drain thoroughly and pat dry. Weigh the dates before soaking.
  2. Place the chia seeds in a food processor and pulse briefly to break up some of the seeds. They do not need to become a fine powder.
  3. Add the almonds and pulse until finely chopped, with no large pieces remaining. Stop before the nuts turn into a paste.
  4. Add the dates, 40 g of shredded coconut, cocoa powder, and salt. Process until the dates are finely chopped and the mixture is evenly combined, scraping down the bowl as needed.
  5. Add the melted coconut oil and 1 tablespoon of water. Process until the mixture clumps together when firmly squeezed. If it remains crumbly, add water 1 teaspoon at a time, processing briefly after each addition.
  6. If the mixture is too soft or sticky to shape, refrigerate for 20–30 minutes, until firm enough to handle.
  7. Divide the entire mixture into 12 equal portions, using a kitchen scale if available. Firmly squeeze each portion together, then roll between your palms to form a ball.
  8. Spread the remaining 20 g of coconut on a plate. Roll the balls in it, gently pressing so the coconut adheres. Distribute all the coating among the 12 balls.
  9. Serve 3 balls per portion. Keep refrigerated in a covered container until ready to serve.

Tips

  • Use a food processor rather than a standard blender; the thick mixture needs room to move around the blade.
  • Weigh the dates without pits. Their size and moisture vary, so the weight is more reliable than the number of dates.
  • Add extra water gradually. The mixture should hold together when squeezed without becoming wet or loose.
  • Finely shredded coconut adheres more easily than large flakes.
  • If chilled balls become very firm, let them stand briefly at room temperature before eating.

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