Moist vegan coconut and almond balls

Moist vegan coconut and almond balls with Medjool dates, almonds, almond butter and desiccated coconut – a soft, quick recipe with no refined sugar.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 140 kcal per serving
• Protein: 4 g
• Fat: 9 g
• Carbs: 12 g

Ingredients

• 150g soft Medjool dates (stoned)
• 50g unsweetened desiccated coconut
• 100g ground almonds
• 1 tbsp creamy almond butter
• 1 pinch of sea salt

Method

You’ll need: mini chopper · grater

1. Stone the Medjool dates and pulse them roughly in a food processor until you have a sticky base.
2. Add the ground almonds, some of the desiccated coconut, the almond butter and the sea salt. Blend everything until the mixture is even and easy to shape.
3. Briefly check the consistency and blend the mixture a little more if needed, so it presses together well.
4. Take portions of the mixture and roll them into even balls with your hands. Put the rest of the desiccated coconut on a plate.
5. Roll the balls in the desiccated coconut until coated all over, then chill them until they're a little firmer.
6. To serve, take the coconut and almond balls out of the fridge, let them come up to temperature briefly and arrange them on a small plate.

Good to know

These little balls are quick to make and pleasantly soft. Sweet, nutty and just right when you want to keep things simple.

Swaps

Almond butter → cashew butter (a little milder in flavour, also provides unsaturated fatty acids); ground almonds → ground hazelnuts (more variety, also with fibre); desiccated coconut → finely chopped pistachios (a little more protein and minerals); Medjool dates → soft figs (more fibre, slightly less caramel-like sweetness)

Allergens

Contains tree nuts. Because of the sticky texture and shape, only suitable for toddlers with care; during pregnancy they're usually fine, unless you react to almonds or coconut.

Dairy-free recipes