Date balls are filled with sweet dates, coconut and pecans. They are an easy-to-make healthy vegan snack!
These pleasantly sweet balls come together quickly with few ingredients. They are healthy afternoon snack, and a great way to curb that sweets craving. For more great snack ideas try Mini Applesauce Muffins, Peanut Butter Snack Bites, and Homemade Hummus.
Just 4 Ingredients!
To make these healthy date balls, all you need is a food processor and only 4 ingredients! They are little balls of nutrition.
They make a perfect not-too-sweet bite for an afternoon snack attack. You won’t feel guilty giving in to that sweet craving with this treat. Dates work as natural sweeteners in this recipe.
If you crave sweet but want to eat healthy, these tasty balls will give you what you want. They are so easy to make and come together in minutes, AND they store really well for later snacking!!
Dates: If you follow my Instagram story you’ll know that over the summer I discovered I have producing date trees and I found myself with an abundance of these delicious caramely flavored fruits.
One of my favorite recipes I found to use with dates were these bacon wrapped dates. These coconut date balls are another family favorite.
Unless you have date trees, like me, you can find dates in the produce section at the grocery store. This recipe suggests using medjool dates but you can also use deglet dates.
- Look for dates that are shiny.
- They should feel fleshy and can be wrinkly.
- If you buy whole dates you will need to pit them first.
- If the dates are really dried out feel free to soak them in some water for a couple of minutes. Drain and pat dry before blending.
Pecans: You can use raw or toasted pecans.
Coconut: I used sweetened, but you can easily use unsweetened flakes instead. I’ve seen some date balls rolled in coconut flakes after they have been shaped, so that is another option you can try.
Making Date Energy Balls
CHOP. Add the pecans and coconut to your food processor and process until chopped and fine.
MIX. Add the pitted dates and vanilla and process again until the mixture is crumbly and sticky. You don’t want to do this for too long, or it will become a little oily.
SCOOP. Use a large cookie scoop to scoop out the mixture and then roll into a ball and place on a parchment paper lined baking sheet.
REFRIGERATE. Refrigerate for an hour and then store in a Tupperware in the fridge for up to 1 week.
Change it up
I love the simplicity and taste of the recipe I shared, but I also wanted to add a few ideas you can use to change these up. If you choose to add other ingredients, the mixture may become too dry to stick together. You can either add more dates or include some nut butters so that the mixture will be sticky enough to roll into a ball.
- Add chia seed or flax seeds
- Add oats
- Add mini chocolate chips or toffee pieces
- Include raisins or cranberries. You can either add them whole or chop them up along with the dates.
- Add some spice: We added a little extra flavor with vanilla, but you can easily use cinnamon, allspice, nutmeg or cloves.
- Add a pinch of salt if you find the mixture is too sweet
- Use walnuts or almonds
Texture and Storage Tips
Troubleshooting the consistency: If you get everything mixed up and find that the mixture is just too wet you can add more chopped nuts or coconuts flakes. You can also choose to include some quick oats to soak up some moisture.
If the mixture is too dry and won’t hold together you can add more dates, some nut butter or even a bit of honey.
STORE the date balls in the fridge for up to 10 days. Be sure to separate layers with wax or parchment paper so they don’t stick together.
They make great healthy treats to add to lunch boxes or as an after school snack so go ahead and double the recipe so you can stick some in the FREEZER. First, flash freeze the date balls by placing them in a single layer on a baking sheet and putting them in the freezer. Once they are frozen transfer them to a freezer safe ziploc and freeze for up to 3 months.
For more snack balls, try:
Date Ball Recipe
- 2 cups pecans
- 1 cup sweetened coconut
- 2 cups medjool dates pitted
- 1 tsp vanilla
- Add the pecans and coconut to your food processor and process until chopped and fine.
- Add the pitted dates and vanilla and process again until the mixture is crumbly and sticky. You don't want to do this for too long, or it will become a little oily.
- Use a large cookie scoop to scoop out the mixture and then roll into a ball and place on a parchment paper lined baking sheet. Refrigerate for an hour and then store in a Tupperware in the fridge for up to 1 week.