Gluten-Free Coconut Date Balls

Ingredients

Shop links on this page are for pitted Medjool dates, unsweetened shredded coconut, plus more for rolling, raw almonds or walnuts. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 cup pitted Medjool dates Shop
• 1 cup unsweetened shredded coconut, plus more for rolling Shop
• 0.5 cup raw almonds or walnuts Shop
• 1 tbsp coconut oil, melted Shop
• 0.5 tsp vanilla extract Shop
• Pinch salt

Instructions

1. 1 Begin by processing the raw almonds or walnuts in a food processor until they form a coarse meal, about 1-2 minutes. Be careful not to over-process them into a butter. This creates a nice texture for the base of the balls.
2. 2 Add the pitted Medjool dates to the food processor with the nut meal. Process until the dates are broken down and start to clump together, forming a sticky dough, approximately 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
3. 3 Incorporate the shredded coconut, melted coconut oil, vanilla extract, and a pinch of salt into the food processor. Pulse the mixture until it is well combined and a cohesive dough forms that holds together when squeezed. This should take about 1-2 minutes.
4. 4 Place the additional shredded coconut for rolling into a shallow dish. Take about 1 tablespoon of the date and nut mixture and roll it between your palms to form a small ball. Continue this process until all the mixture is used, yielding about 12-15 balls. This step should take about 10-15 minutes.
5. 5 Gently roll each formed ball in the reserved shredded coconut until evenly coated. Place the finished coconut date balls on a plate or parchment-lined baking sheet. Chill them in the refrigerator for at least 15 minutes to firm up before serving or storing.

Nutrition (per serving)

Tips & Notes

• If the Medjool dates are dry, soak them in warm water for 10 minutes and drain well before processing.
• Roll each date ball firmly between your palms, then roll it in the reserved coconut while still slightly tacky so it coats well.
• Pulse the nuts only to a coarse meal, as step 1 says, so the balls keep some texture.

Common questions