Date & Nut Energy Balls

1. 1
   prep

   Pit the dates if needed and prep the nuts.

   1.Check dates are pitted; remove pits if any remain.

   2.Measure out almonds and walnuts into the food processor bowl.
2. 2
   mix · ~1 min

   Pulse the nuts until coarsely chopped.

   1.Add almonds, walnuts, and salt to the food processor.

   2.Pulse 6-8 times until nuts are broken into small, coarse pieces — not a fine powder.

   3.Transfer chopped nuts to a bowl and set aside.

   TIPCoarse pieces give the balls a satisfying crunch. Avoid over-processing into nut butter.
3. 3
   mix · ~2 min

   Process dates and cocoa into a sticky paste.

   1.Add pitted dates and cocoa powder to the food processor.

   2.Process continuously until the dates break down and form a thick, sticky ball — about 60 seconds.

   3.Scrape down the sides if needed and pulse again.
4. 4
   mix · ~1 min

   Combine the chopped nuts back into the date mixture.

   1.Add the reserved chopped nuts back to the date paste in the processor.

   2.Pulse 5-6 times until just combined. Do not puree.

   TIPIf the mixture feels too dry, add a few drops of warm water and pulse again. If too sticky, add a few more nuts.
5. 5
   assemble · ~3 min

   Shape the mixture into balls.

   1.Scoop out about 1 tablespoon of mixture per ball.

   2.Roll firmly between your palms to form a smooth, round ball.

   3.Place each ball on a plate or tray. You should get 8 balls.
6. 6
   assemble · ~2 min

   Roll each ball in desiccated coconut.

   1.Spread desiccated coconut on a small plate.

   2.Roll each energy ball in the coconut until evenly coated on all sides.

   TIPFor variety, roll some balls in extra cocoa powder, finely chopped nuts, or sesame seeds.
7. 7
   rest · ~15 min

   Refrigerate until firm.

   Place the balls in the refrigerator for at least 15 minutes to firm up. They will store well in an airtight container in the fridge.

   TIPRefrigerating helps the balls hold their shape and improves the chewy texture.

Cuisines we love