Date Almond Coconut Balls
Medjool dates, almonds, and coconut blended into vegan no-bake balls, batch-prepped for a tropical-leaning Middle Eastern snack.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 112g pitted Medjool dates in warm water 10 minutes, drain well. Gather 80g raw almonds, 24g desiccated coconut, 10g chia seeds, 0.5 tsp vanilla extract, 0.1 tsp sea salt, and 16g extra coconut for rolling.
Build 1
In a food processor over medium speed, pulse 80g almonds 8–10 times until coarsely chopped with texture remaining, about 1 minute. Add drained dates, 24g coconut, chia seeds, vanilla, and salt.
Build 2
Blend on medium-high heat 2–3 minutes until a thick, sticky dough forms, scraping sides halfway. Pulse another 15 seconds to fully incorporate all ingredients.
Finish
Scoop dough into 6 balls of roughly 35g each, pressing firmly between your palms so they hold shape without crumbling. Roll each ball in 16g extra coconut to coat evenly, then refrigerate on a lined tray 30 minutes until firm.
Plate
Divide 6 coconut balls into 2 airtight containers, 3 balls per portion. Chill up to 5 days or freeze up to 60 days. Serve with fresh pineapple chunks or orange segments alongside for brightness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.