Coconut Date Nut Balls

A close of of a freshly made date nut balls with a bite taken out of it to show the smooth and crunchy textures.

An easy 3-ingredient coconut date nut ball recipe for healthy snacking. Dates, nuts of your choice, and dried shredded coconut.

Course Snack

Cuisine American, healthy

Keyword date balls recipe, date nut balls, coconut date balls

Prep Time 20

Total Time 20

Servings snack balls

Calories 115kcal

Author Jamie

Ingredients

16 Medjool dates , pits and stems removed
1 ½ cups nuts of choice , see notes for suggestions
½ cup unsweetened dried shredded coconut , plus more for rolling

Instructions

Soften the dates: In a large heat safe bowl, add the dates. Cover with boiling water and let sit for 10 minutes to soften. Then drain the water with a strainer and give it a shake to remove excess water.
Make date paste: Add the soaked dates to a food processor. Blend on high until you have a fairly uniform date paste.
Nuts: Add the nuts and blend until they break down into small pieces and the dates and nuts create a thick dough. You may need to scrape down the sides of the food processor several time to make a uniform paste.
Coconut: Add the shredded coconut to a shallow dish. Using a tablespoon, melon baller, or small cookie scoop, scoop rounded tablespoons of date and nut paste and roll them into balls with your hands. Then roll the balls in shredded coconut. Store in the refrigerator and enjoy!

Notes

Storage: After allowing them to cool completely, store leftover date nut balls in an airtight container in the refrigerator for up to 10 days.

Nuts: You can use most types of nuts in this recipe. I like mixed roasted and salted nuts. You can use almonds, cashews, pistachios, sunflower seeds, or peanuts, roasted or unroasted, and salted or unsalted. Or use mixed nuts like I did or a DIY combination of your favorite nuts.

Nutrition