Vegan coconut and date balls with cashews

Vegan coconut and date balls with cashews: a quick no-bake recipe with Medjool dates, cashews, desiccated coconut and a pinch of sea salt.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 320 kcal per serving
• Protein: 6 g
• Fat: 14 g
• Carbs: 46 g

Ingredients

• 10 Medjool dates (stoned)
• 3 tbsp desiccated coconut
• 50 g cashews
• 1 pinch of sea salt

Method

You’ll need: blender · mini chopper · grater

1. Check the Medjool dates and roughly chop them if needed. Look over the cashews and pick out any hard bits.
2. Finely grind the cashews in a blender or mini chopper. Add the desiccated coconut and sea salt.
3. Add the Medjool dates and blend everything until you have a sticky mixture you can shape. Scrape the mixture down from the sides in between if needed.
4. Shape the mixture into small balls with your hands. If it's very sticky, dampen your hands slightly.
5. Roll the balls in desiccated coconut, if you like. Then chill them briefly so they firm up.
6. Serve straight from the fridge, or take them out a few minutes beforehand so they soften slightly.

Good to know

These little balls are sweet, soft and pleasantly nutty. They go well with coffee, as a snack in between or whenever you want something simple without baking.

Swaps

Cashews → almonds (more fibre and vitamin E). Desiccated coconut → finely ground oats (a little more fibre). Medjool dates → dried figs (more calcium and fibre). Cashews → macadamias (more monounsaturated fatty acids).

Allergens

Contains tree nuts (cashews); because of the sticky texture and pieces of nut, only offer them to young children in an adapted form, and during pregnancy the ingredients are common ones, as long as you're fine with cashews.

Dairy-free recipes