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Looking for a naturally sweetened treat that is easy to make? Made with only two ingredients, coconut and dates, these coconut date balls are naturally sweet, without any refined sugar. For a fun presentation, they can also be pressed into candy molds.
In the past, I have showed you how I make my own Coconut Butter.
One day, when making it, I decided that I was going to try adding in some dates to sweeten the mix.
With only a few dates, you end up with a slightly sweeter coconut butter that you can use as a spread. Add in some more dates, though, and you end up with a thicker mix that can be formed into balls.
In the winter, the balls will harden up as the coconut oil solidifies in the cold.
Ingredients
Like I said, these are really simple and only use shredded coconuts and dates.
Once you’ve tried the basic recipe, though, you can experiment with adding other ingredients to add other flavors. 😉 (I have a suggestion for you below!)
Procedure
Making the coconut date balls is just as simple.
Add the shredded coconut to a food processor and process it until it forms a paste that begins to release its oils.
Next, add the the dates and continue to process the mixture until the mixture holds together when you press on it.
Once you’ve reached that point, you can roll it into balls or press it into candy molds.
If using candy molds, in the winter, they’re usually ready to unmold almost immediately. In the summer, you may need to refrigerate them first so that you can easily unmold them.
Shredded coconut 
Dates 
Roll in balls. 
Or press into molds.
Troubleshooting
If you are having a hard time forming the mixture into balls, you may need to process the mixture longer. When forming the balls, rather than rolling the mixture between your palms, try pressing it together from all angles until it is ball-shaped.
If you still find it too difficult, you may find that it’s easier to press the mixture into candy molds.
This recipe relies on two things to hold the mixture together: the stickiness of the dates and the fact that the coconut releases oils when processed. Those oils solidify below 76ºF/24ºC.
So, there are a number of factors that can affect why it may be easier to form the balls one day versus another. It may depend on the temperature that day or the stickiness of the dates used.
Because the stickiness of the dates can help hold the mixture together, you may need to add more dates to help bind the ingredients. (You can also add more to further sweeten them.) Some dates, like Medjool dates, are larger and stickier, so you won’t need as many when using them as you would a smaller, drier date.
If you add too many dates, especially those on the drier side, the mix can also end up being more crumbly. I’d suggest adding the last few dates one by one to make sure you aren’t adding too many.
If you do notice that the dates you plan to use are on the drier side, you can also try pre-soaking the dates. Keep in mind, though, that incorporating water into the mixture will affect the shelf life of these coconut date balls.
If you are trying to use less dates to keep the amount of sugar to a minimum, try processing the coconut for longer in your food processor before adding the dates. The idea is to turn it into more of a coconut butter consistency. The released oils help bind everything together without needing as many dates.
In the worst-case scenario, if you still can’t form the mixture into balls after reading those tips, you can try one last idea. Add in some coconut oil and blend it together with the other ingredients to help bind everything together.
Variations
As I’ve already shown you, these can be made into balls or into candy shapes by pressing the mixture into candy molds.
You can also experiment with adding different flavors to the balls. You can try using extracts or even essential oils like mint, lemon, or orange.
Matcha coconut lime balls
One variation that I tried and really liked is matcha coconut lime balls. To make them, add some matcha powder, lime zest, and lime juice. (Again, remember that adding liquid like the lime juice will reduce the shelf life of the balls.)
Storage
If no liquids have been added to the mixture, these can be kept at room temperature. They will keep for several weeks.
If you pre-soak the dates or add any liquids, they will need to be stored in the fridge.
Video
Coconut Date Balls
Ingredients
- 250 g shredded coconut (3½ – 4 cups)
- 8-10 dates pitted
Instructions
- Pour the shredded coconut into a food processor and process on medium to high speed until it starts releasing oils.
- When it starts to get mostly smooth, add in some dates. It's best to add the last few one by one, checking on the consistency between additions. (It can get very difficult to form the balls if you add too many.)
- Process for long enough to get a mixture that can be shaped into balls.
- Either roll the mix into balls, or push into candy molds. When using molds, placing them in the fridge/freezer allows them to harden enough to easily remove them.
- Pop your coconut bites out of your molds.
Notes
Troubleshooting
If you are having a hard time forming the mixture into balls, you may need to process the mixture longer. When forming the balls, rather than rolling the mixture between your palms, try pressing it together from all angles until it is ball-shaped. If you still find it too difficult, you may find that it’s easier to press the mixture into candy molds. This recipe relies on two things to hold the mixture together: the stickiness of the dates and the fact that the coconut releases oils when processed. Those oils solidify below 76ºF/24ºC. So, there are a number of factors that can affect why it may be easier to form the balls one day versus another. It may depend on the temperature that day or the stickiness of the dates used. Because the stickiness of the dates can help hold the mixture together, you may need to add more dates to help bind the ingredients. (You can also add more to further sweeten them.) Some dates, like Medjool dates, are larger and stickier, so you won’t need as many when using them as you would a smaller, drier date. If you add too many dates, especially those on the drier side, the mix can also end up being more crumbly. I’d suggest adding the last few dates one by one to make sure you aren’t adding too many. If you do notice that the dates you plan to use are on the drier side, you can also try pre-soaking the dates. Keep in mind, though, that incorporating water into the mixture will affect the shelf life of these coconut date balls. If you are trying to use less dates to keep the amount of sugar to a minimum, try processing the coconut for longer in your food processor before adding the dates. The idea is to turn it into more of a coconut butter consistency. The released oils help bind everything together without needing as many dates. In the worst-case scenario, if you still can’t form the mixture into balls after reading those tips, you can try one last idea. Add in some coconut oil and blend it together with the other ingredients to help bind everything together.This recipe has been featured in the community cookbook, Naturally Sweetened Treats!
Matcha Coconut Lime Balls
Ingredients
- 1 ½ cups shredded coconut
- ½ cup almond flour
- ½ lime zest and juice
- 1 Tablespoon matcha or to taste
- 8 dates
Instructions
- Remove the pits from your dates. If they are on the dry side, soak them in water while you get your other ingredients together.
- Add the shredded coconut to a food processor and begin to process until it starts to break down and release some of its oils.
- Drain the dates, and add them, along with the other ingredients, to the food processor. Process the mixture until the ingredients bind together well.
- Roll the mixture into balls, or you can press it into silicone molds for shaped bites.
- Store in the fridge. Enjoy!
Key Lime Pie Without Condensed Milk – Paleo, Dairy Free, Grain Free
These sound delicious.! I just read your recipe on how to make coconut milk, flour and butter. When I saw the link to this recipe. My grandson is allergic to nuts and my daughter is lactose intolerant. She is going to LOVE your recipes. I am going to try them first thought. Thanks so much for sharing.
Hello,
Yes, this recipe is great for people with food intolerances.
It inspired the crust for some other fun recipes…
With strawberries in season, this no bake strawberry pie is one of my favorites for people with food allergies. Perhaps they can give it a go. I can’t remember if I added almonds to the crust, but it can be made with only coconuts and dates.
I hope they find more recipes they like. 🙂
Hi there,
How much coconut butter should I start with if not making my own? I buy organic.
Thanks!
Lee
Hi Lee,
Well, despite the fact that the volume goes down, the weight should stay the same when making your own coconut butter, so I probably used around 8.8 ounces of coconut butter.
In any case, don’t get too hung up on the exact recipe. Take a small amount of coconut butter and start to blend in dates until you get a decent consistency with which you can form balls.
If your dates are really dry, you can also consider soaking them for a little while before adding them to the recipe. I noticed that I had a harder time making them the other day and it was because the dates were really quite dry, and found that soaking made the process much easier.
In fact, I’m going to add that to the recipe right now! 🙂
What is the nutritional value of these bites?
To be honest, I don’t ever calculate calories or any other nutritional components for any of my recipes. It is more important to me to try to use the best quality ingredients I can, and limit processed foods and sugars. Dates have quite a bit of natural sugar; I don’t avoid them, because it is a natural sugar, but I do try to limit how many of them I eat.
That said, with this being a recipe with only two ingredients (unless you decide to add in some honey or maple syrup), it should be pretty easy to calculate for whatever it is you are looking for.
Here is the nutritional information for one date (multiply by how many you end up using)- http://nutritiondata.self.com/facts/fruits-and-fruit-juices/7348/2
Here is the information for 1 cup of desiccated coconut: http://nutritiondata.self.com/facts/nut-and-seed-products/3151/2
I hope that helps somewhat.
This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2014/02/05/paleo-aip-recipe-roundtable-13/
They look great and can’t wait to try, how long would they keep for in the fridge?
Thanks for your comment.
I would go by the date on your dates as a guideline.
It will depend upon if your dates are fresh or dried, too. I made them here with dried dates that I don’t keep in the fridge, so you don’t even really have to store balls made with those in the fridge if you don’t want to. They last quite a long time, though. I have never had them around long enough to have to worry about it.
great! love coconut!
do these need to be refrigerated? how long will they last either out on the counter or refrigerated?
No, it’s not necessary to refrigerate them. I don’t usually keep my dates or shredded coconut refrigerated either. I do put them in the fridge to help set them up, but even that isn’t necessary in the winter; it does help in the summer.
They will last for a really long time. I would follow the date on the dates as a guideline.
I have never had them last long enough to have to worry about it, though. 🙂