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Date almond balls recipe

Date almond balls recipe

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  • Recipes
  • Ingredients
  • Fruit
  • Exotic fruit
  • Dates

These are so super easy to make and are great little snacks when you want something sweet and uplifting.

1 person made this

IngredientsMakes: 4 to 8 balls, depending on size

  • 10 medjool dates, pitted and chopped
  • 40g flaked almonds
  • desiccated coconut (optional)

MethodPrep:15min ›Extra time:30min › Ready in:45min

  1. Add the dates and almonds to a food processor or blender and pulse until a dough-like mixture is made.
  2. Roll portions of the mixture into balls. Optionally, you can then roll the balls in coconut for added sweetness.
  3. Chill the balls in the fridge for around 30 minutes to harden (this is dependent on how soft you want the balls to be. I find them nicer when they are a little hard).

See it on my blog

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Date and Almond Energy Balls Recipe

Date and Almond Balls Recipe is a kid-friendly snack made from dates, almonds and coated with crushed chocolate chips. These sweet date balls not only taste delicious but looks appetizing as well. With no cooking or baking involved these Date and Almond Balls are easy to prepare and can be stored in the fridge. Pack Date and Almond Balls for the school snack box or carry them for their after school activities.

There is a small margin of error with this recipe. A couple of tips!

  • Don’t tightly pack the dates into the measuring cup. You’ll have too much and the ingredients won’t come together properly in the food processor. This may result in the motor stopping in its tracks, creating a sad ending for what looked like a delicious beginning.
  • Don’t be tempted to add more liquid. You’ll think you can fix by adding more liquid (i.e., maple syrup), but trust me, I have learned the hard way that this recipe is not very acquiescent to course corrections! You will just create new problems—i.e., a gloppy batter.
  • Stop the food processor as soon as the mix comes together. If you don’t, it will inevitably result in the food processor motor getting stuck and the whole works will come to a screeching halt. Again.

Recipe Summary

  • 22 Medjool dates, pitted
  • ⅔ cup finely chopped almonds, divided
  • ½ cup shredded unsweetened coconut
  • ⅓ cup pumpkin puree
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 pinch salt

Combine dates, 1/3 cup almonds, coconut, pumpkin puree, cocoa powder, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend until well combined. Roll spoonfuls of mixture into balls between your palms place on a parchment-paper-lined baking sheet.

Place remaining 1/3 cup almonds on a plate. Roll balls in the almonds until coated. Cover with plastic wrap and refrigerate until set, at least 1 hour.

Almond and Date Protein Balls Recipe

Do be sure to use a food processor for this. A blender tends to leave you with everything stuck together in the bottom (as there isn’t a lot of liquid).


  • 1 cup of raw, whole almonds
  • 1 cup of fresh dates (or soak dried dates for 2 hrs prior to using)
  • 1 tbsp natural peanut butter (or any nut butter)
  • 3 tbsp coconut oil
  • 3 tbsp cacao (or good quality cocoa)
  • 2 tsp cinnamon
  • 1 tbsp honey


  1. Process the almonds until they are like crumbs.
  2. Add the rest of the ingredients and process until well combined.
  3. Using wet hands, roll the mixture into balls and place on a plate.
  4. Chill in the fridge for an hour to set (if you can wait that long) and enjoy as a healthy eating snack

Makes: 20 balls. Calories per ball: 100.

The Healthy Mummy

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    1. Heat the milk in a large nonstick saucepan. As the milk comes to a boil, add the chopped dates and stir well. The dates will begin to disintegrate and thicken the milk. Cook and stir this mixture continuously over the next 10 to 15 minutes on medium low, or until the mix begins to leave the sides of the pot.
    2. Stir in half of the crushed pistachio and all the crushed almonds. Mix well until the nuts are evenly distributed. Cool until ready to handle.
      1. Place 1 Tbsp. crushed pistachios in a small bowl. Using a 1” or smaller ice cream scoop, portion out the date mixture and drop it into the bowl with the pistachio. Roll the date morsel until it is coated in crushed pistachio sand is dry enough to handle. Set aside. Repeat until all the date mixture is portioned and rolled in crushed pistachio. Store in the fridge. Serve at room temperature.

      Excerpted from Seven Pots of Tea by Nandita Godbole with permission of Turmeric Press. Copyright © Nandita Godbole, 2020.

      Date, Almond, and Sesame Balls

      Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Mediterranean Diabetes Cookbook. Recipe Credit: Amy Riolo . Photo Credit: Photography by Eric Hinders, Food Styling by Skyler Myers, Art Direction by Haleigh Eason.

      Although they look like elegant truffles, these sweet treats are packed with tons of healthy nutrients. Dates have been cultivated for more than 5,000 years. This recipe can be made in advance and stored in the refrigerator for up to a week or in the freezer for up to a month.

      Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.

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      5-Ingredient Date & Almond Butter Energy Balls

      Published: Mar 16, 2020 · Modified: Jul 3, 2020 by Bailey · This post may contain affiliate links.

      These energy balls are full of healthy fats and protein and have only 5 ingredients. They taste like dessert and will leave you feeling satisfied before or after a workout. They are also great for a mid-day pick me up snack!

      5-Ingredient Almond Butter Energy Balls

      I have been making energy balls for over a decade, before they were cool. I remember reading a Women's Health Magazine at the gym and seeing an article about energy balls made from peanut butter. They are the perfect pre or post workout snack according to the magazine (and they are right! they are great). I raced home and whipped them up in under 10 minutes. I almost ate the entire batch in one sitting. If you don't have some of these ingredients on hand leave me a comment and we can figure out substitutions together!

      These almond butter energy balls are made with only five ingredients

      You might be able to skip the coconut oil

      A lot of energy ball recipes don't factor in the issue of variance in nut butters. In this blog post I give you instructions for both oily, runny almond butter and thick dryer almond butter.

      Almond butters vary greatly with texture. I made these balls with a dry almond butter therefore I needed a little coconut oil to help mix in the ingredients. If your almond butter is oily, you can skip the coconut oil all together. You want the texture for these balls to take shape and stay formed into a ball. If they are too oily, add more protein and hemp hearts to the mix.

      These almond butter energy balls are great for a pre or post workout snack

      You can 2 of these balls before a workout to help fuel you, or 2 afterwards to help with recovery. No one wants to workout on a full stomach, it's always great to have a little snack on hand for these situations. They also make a great treat when you are having a sweet tooth.

      5-Ingredient Almond Butter Energy Balls

      Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)

      One of my biggest challenges when photographing beige- or blah-coloured recipes is making them look as appealing as they taste…the struggle is real! Dishes like curries, brownies, oatmeal, energy balls, etc. tend to look a bit sad through the camera’s lens. If you want a giggle, check out one of the very first beige/brown recipe photos I ever took on the blog. I posted this Pumpkin Banana Bran & Oatmeal Muffin recipe way back in 2008 (holy cow, I’m a blogging DINOSAUR! lol).

      A good trick I’ve learned through countless trial and error (mostly error…and a few curse words) is that I need to add a lot of colour to photos even if the food itself isn’t colourful. It probably seems obvious, but with so many other things going on for a photo shoot (cooking, food styling, camera settings, lighting, etc.) it can be easy to forget the importance of planning for colour. If I’m shooting oatmeal or plain Jane muffins, I try to add some enticing fruit on top and more pops of colour on the table itself—a bright green Matcha tea, fresh flowers, a glass of OJ, or a colourful cloth napkin (without being too busy) can all create a gorgeous photo when the food itself looks pretty blah. This approach helped me photograph these flourless breakfast muffins (recipe to come!) and I’m pleased with how the app photo turned out!

      I wasn’t quite as happy with the photo shoot of these energy balls because I had to rush (when naptime’s over, it’s OVA), but they’ll just have to do! I love how the colourful garnishes I added made the energy balls go from blah and beige to vibrant and enticing. I rolled them in fun pops of colour and a variety of textures: beet-coloured shredded coconut, ground pistachios (so pretty and chewy!), hemp hearts, and cocoa powder. I loved them all. I also tried rolling some in Matcha green tea powder, but they were soooo bitter. That one was a big NOPE! Cutting the Matcha with powdered icing sugar might’ve worked better, but I wanted to keep these bad boys naturally sweetened, so I opted to skip the Matcha altogether. To make the pink-hued shredded coconut, I added some beet juice (prepared the same way as my Vegan Sugar Cookies’ Pink Frosting) to the shredded coconut in a bowl. I put a plastic bag over my hand so it wouldn’t get stained in the process (#fancy) and then I “massaged” the beet juice into the shredded coconut until it was dispersed. It worked wonderfully and the result was so pretty! I sprinkled my leftover coconut on oatmeal.

      Rest assured though, these nutty energy bites are just as good eaten as-is! I love keeping a stash in the freezer for quick snacking, and find the texture gets even better when they’ve been frozen too.

      Also a quick note that I won’t be posting this Friday’s Ask Angela as I’ve come down with the flu (luckily today’s blog post was created last week so I could still share it). It was bound to happen as I’ve been taking care of two sick little ones, while up a lot at night and nursing to boot. I hope everyone has a very happy weekend and that you’re feeling well. I know where I’ll be…curled up with a big bowl of soup (hopefully my Golden Spiced Lentil Soup!) and warm lemon water. I’ll be a bit delayed replying to your reviews, questions, and comments this week, but please know that I will reply as soon as I’m feeling better!