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Recipe by Clara Fatal

Date Balls with Coconut and Hazelnut Coating

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Date Balls with Coconut and Hazelnut Coating
Parve Parve
Easy Easy
40 Servings
Allergens

Contains

- Tree nuts
1 Hour
Diets
- Vegetarian - Vegan - Paleo - Pescatarian - Gluten Free - Low Fat - No Refined Sugar

A wonderful, high-energy snack made with two of the most common ingredients in the house: dates and nuts!

Ingredients

Date Balls

  • 30 large, soft Medjool dates, pitted and checked

  • 1 cup walnuts

Coating

  • 1 and 1/2 cups roasted, unsalted hazelnuts

  • 1 cup dried coconut flakes

Directions

Make the Date Balls

1.

Place the dates, walnuts, and wine in a food processor and pulse with the metal blade until you have a uniform mixture, but not too fine. Transfer the mixture to a bowl and refrigerate for 1 hour. 

2.

Meanwhile, wash out the food processor and pulse the hazelnuts until finely ground. Using a melon baller or a very small ice cream scooper with a spring, form the date-nut mixture into balls. (They don’t have to be very smooth.) Roll the balls in your hands until they are smooth and round.

3.

Place coconut flakes and ground hazelnuts in two separate shallow dishes. Roll half the balls in the ground coconut and the other half in the hazelnuts. For an elegant presentation, place the balls into gold cellophane bags or gold cupcake holders. The balls last in the refrigerator for up to a week and in the freezer for a very long time.

Notes:

If you have leftover coconut or hazelnuts, you can store it in a small container and add it to your next Pesach cake. They can easily be incorporated into almost any recipe.

Make the Date Balls

Yields 45 pieces

Credits

Photography: Daniel Lailah.Styling: Amit Farber.

Recipe tags

coconut dairy free date spread dates dried fruit egg-free egg-free desserts freezer-friendly freezer-friendly dessert gluten free gluten-free desserts make ahead non-dairy desserts nuts passover passover desserts Pesach seven species walnuts
Date Balls with Coconut and Hazelnut Coating

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