Ingredients
Equipment
Method
Instructions
- Begin by placing the raw pecans and almonds into your food processor. Pulse until they are finely ground but not turned into flour. You want some texture here!
- Next, add the pitted Medjool dates to the food processor. Pulse the mixture until the dates are well incorporated and everything starts to clump together.
- Add in the unsweetened shredded coconut, cocoa powder, vanilla extract, and sea salt. Pulse again until the mixture is combined and has a sticky consistency.
- Transfer the mixture to a mixing bowl and fold in the dark chocolate chips using a spatula.
- Using your hands, take a small amount of the mixture and roll it into a ball, about the size of a tablespoon. Place each ball on a baking sheet lined with parchment paper.
- Once all the balls are formed, place the baking sheet in the refrigerator for at least 30 minutes to firm up.
- After chilling, your Chocolate Coconut Date Balls are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.
Notes
- Make sure the dates are fresh and sticky; this helps with binding the ingredients together.
- For a tropical twist, consider rolling the balls in extra shredded coconut after chilling.
- These date balls can be stored in an airtight container in the refrigerator for up to one week.