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I’m excited about this recipe. It’s truly an easy, tasty and fun recipe. It’s especially great to make with kids as it does not require baking. Plus it’s gluten-free and vegan so this recipe is suitable for just about everyone, with the exception of those allergic to nuts.
Kids find the date balls fun to prepare because they help shape them into little ‘meat’balls (or other fun shapes) and they can dip them into the coconut flakes. If you have leftovers, you can either store them in the fridge (they’ll keep for about 5-7 days) or freeze them.
I made 15 date balls but if you have very young children you could easily make 30 mini date balls, or even make them into other shapes if you’re concerned about a choking hazard. Hope you like these delicious bites as much as I did
- 1 cup unsalted mixed nuts (1/3 almonds, ⅓ pecans, ⅓ walnuts)
- pinch of fine sea salt
- ⅔ cup pitted Medjool dates
- ⅓ cup unsweetened dried cherries
- ¼ teaspoon vanilla extract
- 2 tablespoons water
- ¼ cup unsweetened flaked coconut
- Line a baking sheet with parchment paper. Place nuts and salt in a food processor or blender; blend until fine. Add dates and cherries and pulse until incorporated.
- Add vanilla and water and pulse for a few seconds, or until the mixture is sticky.
- Shape mixture into 1-inch smooth balls. Dip date balls into coconut flakes. Place on baking sheet and freeze for 1 hour.