ALMOND DATE BALLS

Ingredients

• 100 gMedjool dates
• 40 g (½ cup)desiccated coconut
• 140 g (1 cup)almonds
• 2–3 tbspnut butter
• 45 g (¼ cup)chocolate chips
• ⅛ tspsea salt
• 15 g (2 tbsp)pistachio slivers

Instructions

1. 1

   Toast almonds

   Toast the almonds, then roughly chop them.

2. 2

   Pit dates

   Remove the stones from the dates.

3. 3

   Grind almonds

   Put the almonds in a food processor and process until they form a coarse powder.

4. 4

   Add coconut

   Add the desiccated coconut and salt, then pulse to combine.

5. 5

   Process dates

   Add the dates and process again, until they are chopped into smaller pieces.

6. 6

   Add nut butter

   Add 1 tbsp of your chosen nut butter and process. If the mixture still seems dry, add another tablespoon.

7. 7

   Check consistency

   The mixture should come together into a paste or dough.

8. 8

   Avoid over-softening

   Keep the mixture firm enough to roll; if it becomes too soft, shaping it into balls will be difficult.

9. 9

   Transfer mixture

   Scrape the mixture into a mixing bowl.

10. 10

    Add pistachios

    Add the pistachio slivers and mix well.

11. 11

    Roll into balls

    Take about 1 tablespoon of mixture at a time and roll it into a ball.

12. 12

    Chill the balls

    Refrigerate the almond date balls for 30 minutes.

13. 13

    Store airtight

    Keep the balls in an airtight container.

14. 14

    Refrigerate leftovers

    If they will not be eaten within a day or two, store the almond date balls in the fridge.

What are almond date balls?

Almond date balls are small, no-bake bites made by combining dried fruit, nuts and other mix-ins, then shaping the mixture by hand. Similar snack balls appear in many modern home-cooking traditions, so this version is best thought of as an adaptable international-style treat rather than a dish with one specific origin.

Here, dates bind the ground almonds and coconut, while a little nut butter helps the mixture come together. The recipe also lists chocolate chips, though the method does not say when to add them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 158 calories, 4g protein, 17g carbs, 10g fat.

The dates provide most of the carbohydrates, while almonds, nut butter and pistachios contribute much of the fat and some of the protein. Coconut and chocolate chips also add energy and fat. Pair a ball or two with fresh fruit or plain yoghurt for a more balanced snack.

Getting the mixture right

Toasted almonds: chopping them roughly before processing helps them break down more evenly. Stop when they look like a coarse powder rather than continuing until they become oily nut butter.

Nut butter: start with 1 tbsp, as the method directs, and add more only if the mixture remains dry. The amount needed can vary with the dates and the nut butter you use.

Rolling and chilling

Firm dough: the mixture should hold together when pressed but should not feel loose or very soft. If it is difficult to roll, pause and check that you have not added more nut butter than needed.

Even portions: use about 1 tablespoon of mixture for each ball. Rolling portions of a similar size makes the batch more consistent and easier to serve.

A note about the chocolate chips

Ingredient list: chocolate chips are included, but the supplied method does not mention adding them. If you want to use them, stir them into the mixture in the bowl along with the pistachio slivers; this is a practical way to include the listed ingredient.

Serving ideas

With fruit: serve a couple of balls alongside fresh fruit for a snack with contrasting textures. They also work as a small sweet bite after a meal.

For a spread: arrange them with other dried-fruit and nut snacks. Since the balls are rich and compact, a modest serving can sit neatly beside lighter accompaniments.

Make-ahead timing

Quick preparation: the recipe gives a total time of 20 minutes, followed by a separate 30-minute chill. Allow for that extra fridge time before serving so the balls have time to firm up.

Recipe notes & tips

• Toast the almonds before processing to deepen their flavour.
• Begin with 1 tbsp nut butter and add more only if the mixture is still dry.
• Scrape down the food processor bowl if ingredients are not mixing evenly.
• Keep the mixture firm so the balls are easier to shape.
• Chill the balls for the full 30 minutes before serving.
• If using the listed chocolate chips, mix them in with the pistachio slivers.

Variations

• Try another nut butter: use a favourite variety in place of the one you usually choose.
• Add seeds: mix a small handful of seeds into the bowl for extra crunch.
• Swap the pistachios: use chopped hazelnuts or another nut instead.
• Change the dried fruit: replace some of the dates with another soft dried fruit.
• Make them chocolatey: stir the listed chocolate chips into the mixture with the pistachios.

Common mistakes to avoid

• Grinding too far: stop when the almonds are a coarse powder, before they turn oily.
• Adding too much nut butter: start with 1 tbsp and add more only if the mixture seems dry.
• Making the mixture too soft: keep it firm enough to roll into balls.
• Skipping the chill: refrigerate the shaped balls for 30 minutes so they firm up.
• Forgetting the listed chocolate chips: the method omits them, so stir them in with the pistachios if using.

How to store

Keep the balls in an airtight container. If they will not be eaten within a day or two, store them in the fridge; serve chilled or let them sit briefly at room temperature to soften slightly.

Frequently asked questions