These date balls are sweet and delicious and would make a lovely treat for Mother’s Day. Of course, as I write this I realize that many of you reading this are the mom in the house. This recipe is simple enough that Dad and kids could make it for you if you give them a hint. They are also a great treat for any day. My gluten-free son really loves them.
Date balls have been around for a while, but I didn’t start making them regularly until recently. Many recipes do not call for oats, however, I like the taste and texture they add to the balls. I always was a sucker for an oatmeal cookie. Coconut is an ingredient I didn’t use this time, but works well in this recipe.
The date balls themselves are sweetened with dates and honey and do not contain any refined sugars. You can opt to coat them in powdered sugar or make them completely refined sugar free by using coconut palm sugar or your dry sweetener of choice.
You can also use cocoa powder as a coating for the real chocolate lover, but the balls will be less sweet. The ones in my picture are coated with powdered sugar, coconut palm sugar, and cocoa.
Chocolate Nut Butter Date Balls
- 12 Medjool dates, pitted
- 1 cup nut butter
- 1/4 cup cocoa powder
- 1/2 cup gluten-free rolled oats
- 2 Tablespoons honey
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- Coatings of choice (cocoa powder, powdered sugar, coconut palm sugar, etc.)
- Combine all ingredients in a food processor until the dates are smooth. The mixture should be crumbly but hold together when pressed into a ball.
- Use about 1 1/2 teaspoons of mixture to form a ball, pressing and rolling it with your palms.
- Roll each ball in a coating.
- Chill before serving.
- Makes about 45 balls.
The wetness or dryness of the balls depends on your dates and the nut butter you are using. This recipe is very versatile and you can increase or decrease ingredients according to your desired consistency and taste.