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Chocolate Coconut Date Balls on a sheet pan.
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Chocolate Coconut Date Balls Recipe

This rich Chocolatey Coconut Date Balls recipe makes a fabulous gift, after dinner sweet tooth soother or a secretly healthier treat. Infused with bourbon, for a holiday delight or coffee/espresso for an afternoon pick me up, this date ball recipe easy to make and a tasty treat! This recipe is vegetarian, vegan and easily gluten free. 
Course Dessert
Cuisine American, Vegan, Vegetarain
Keyword Date Balls
Total Time 30 minutes
Servings 26 Truffles
Calories 123kcal
Author Traci York

Ingredients

  • 12 (280 grams) Medjool Dates (unpitted)
  • 1/2 cup (55 grams) Walnuts
  • 3/4 cup (105 grams) Almonds
  • 1 1/2 cups (141 grams) Unsweetened Desiccated Coconut divided, or use Unsweetened Shredded Coconut
  • 1/4 cup (55 grams) Strong Coffee / Espresso or Whiskey Bourbon
  • 3 tablespoons Unsweetened Cocoa Dutch process or raw cacao
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Vanilla Extract
  • 3-4 tablespoons Maple Syrup* - optional see note
  • 3 tablespoons Cacao Nibs

Instructions

  • Get Ready: Assess the dates. Do they seem stiff and dry? If so, you can rehydrate them by soaking in hot water for about 10 minutes. Drain, press out the water and pat as dry as possible.
  • Place nuts on a sheet pan and toast at 350F (176C) for 8-9 minutes. Also, place 1/2 cup of coconut on a separate sheet pan and toast at same temperature for about 4-6 minutes - tip: watch the coconut close as it toasts quickly. You'll use this coconut to roll the date balls in. Set coconut aside to cool.
  • Transfer the toasted nuts to a food processor bowl fitted with the S blade, (this can be done while the nuts are still warm) and process until the nuts are finely chopped. There will be some that are finely chopped and others that are a bit larger. This is ok. Empty nuts into a large bowl and set aside.
  • Remove the pits from the dates. Transfer the dates, coffee or bourbon, cocoa, salt and vanilla into the food processor bowl. Process until a paste forms. You may need to scrape the bowl down several times as the dates tend to clump into a ball.
  • To the date mixture, add the toasted, finely chopped nuts along with the remaining 1 cup untoasted coconut. Pulse mixture together until all ingredients are evenly distributed. Taste for sweetness and add maple syrup if desired. Pulse a few more times to incorporate the maple syrup.
  • Transfer the mixture into a large bowl and pour in the cocoa nibs. Mix together with your hands, squeezing and mashing until the cacao nibs are evenly distributed.
  • Use a #50 scoop or 1 1/4 tablespoons to portion individual balls. Roll each portion between you hands to make a ball. Then roll the ball in the toasted coconut.
  • Store in a covered container in the fridge for up to two weeks. They taste best at room temperature, so give them about an hour out of the fridge before sharing.

Notes

Maple Syrup: These balls are rich. For added sweetness, taste after the ingredients are mixed together and if a little sweeter date ball is desired, add the maple syrup to taste. 
Freezer Storage: Freeze on a sheet pan, then transfer to a lidded container or freezer bag and store for up to a month. Thaw at room temperature overnight.
Gluten Free? Opt to use what best fits your diet/needs whether a traditional bourbon/whiskey or a sorghum based whiskey, you can leave it out sub water or espresso/strong coffee. Conflicting information remains regarding distilled spirits being okay to consume for some gluten free individuals, but may not be okay for all.  

Nutrition

Serving: 1ball | Calories: 123kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 47mg | Potassium: 160mg | Fiber: 3g | Sugar: 9g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg