These date nut balls are amazingly delicious, nutritious and wholesome. Made with medjool dates and nuts or seeds, these are vegan and gluten-free with no extra fats or sweeteners added.
Recipe Snapshot
- Prep time: 12 minutes
- Cook time: 8 minutes
- Total time: 20 minutes
- Yield: 20
- Category: Dessert
- Cuisine: world
Ingredients
- 18 to 20 (380 grams) medjool dates ((pitted/deseeded))
- 1 cup (120 grams) nuts & seeds (mixed (almonds, cashews, walnuts, pistachios, pecans, sunflower seeds, sesame seeds))
- ½ to ¾ teaspoon ground cardamom (or vanilla extract)
- ¼ cup desiccated coconut ((optional, to garnish))
Method
How to make Date Balls
- Soften dates: Add your dates to a pan and heat them on a medium flame until hot and soft. Or Place the dates over a baking tray and heat them at 350 F / 175 C for 7 to 10 mins, until hot. You don't need to preheat the oven. Cool them.
- Toast the nuts: Toast the nuts in a pan until nutty and crunchy. Transfer to a cooling tray. Toast the seeds on a medium heat until crunchy and nutty.
- Make Date Balls: Add the nuts and seeds to a food processor and pulse them until broken. If using flaxseeds, powder them fine in a small grinder separately & add here. Add the dates, vanilla or cardamom and process until the mixture comes together.
- Taste test and add more dates if you want them sweeter or add more nuts if you want them less sweet.
- Shape the balls: Scoop out 1 heaped tbsp of mixture and roll/shape them between your fingers or palms to balls. Roll them in coconut.
- Store date balls in a air tight jar for up to 2 weeks at room temperature or in the refrigerator for a couple of months.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.