Prep: 5-10 minutes + 30 mins chill time in the fridge
Makes: approx 12–15 balls
These little coconut date (crack) balls were a staple on my retreat snack table, and they couldn't be easier to make. All whole ingredients, no refined sugar, quick blitz in the food processor, and a little rolling around in coconut.
They're soft, fudgy, naturally sweet from the dates, with a little nuttiness and a generous coating of coconut. Perfect for that mid-afternoon snack when you're craving something sweet, a little post-lunch treat, or a snack to grab between whatever the day throws at you.
Make a batch, pop them in the fridge, and you'll have something delicious ready whenever you need it.
Ingredients
200g soft Medjool dates, pitted
100g cashews/walnuts (or whatever nuts you have in the cupboard!)
2 tbsp unsweetened cocoa powder
1 tbsp coconut oil, melted
A pinch of sea salt
1–2 tbsp water, as needed
50g desiccated coconut, for rolling
Optional
Make them your own: Add a pinch of cinnamon, a little vanilla or some orange zest for a different flavour.
For extra crunch: Roughly chop a few cashews and mix them through at the end.
Method
Add the pitted dates, nuts, cocoa powder, coconut oil and sea salt to a food processor.
Blitz until the mixture is finely chopped and starts to clump together. Add a little water if needed to help it bind or a little coconut if the mixture is too wet.
Scoop out roughly a tablespoon of mixture at a time and roll between your palms to form small balls (Wet your hands! Makes the rolling easier).
Pour the desiccated coconut onto a plate and roll each ball until fully coated.
Pop in the fridge for 20–30 minutes to firm up, then enjoy!
NOTES
If your dates are dry: Soak them in warm water for 10–15 minutes, then drain well before blending.
Keep in an airtight container in the fridge for up to a week, or freeze for longer storage.
