Ingredients:

  • 1 cup (175 g) Pitted Medjool Dates, soft
  • 1/2 cup (60 g) Raw Almonds or Walnuts
  • 1/2 cup (45 g) Rolled Oats (Quick or Old-Fashioned)
  • 1/4 cup (25 g) Unsweetened Cocoa Powder (High Quality)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Strong Brewed Coffee (cooled) or water
  • 1/4 teaspoon Fine Sea Salt
  • 2 tablespoons Extra Cocoa Powder (for coating, optional)
  • 2 tablespoons Shredded Desiccated Coconut (for coating, optional)

Instructions:

  1. Check Dates: Ensure dates are soft and moist. If they feel dry, soak them in hot water for 5 minutes, then drain thoroughly and pat dry with kitchen roll.
  2. Process Dry Ingredients: Add the almonds/walnuts and rolled oats to the bowl of the food processor. Pulse until coarsely ground, resembling a thick flour or fine breadcrumbs (about 10–15 seconds).
  3. Add Flavour: Add the cocoa powder, salt, and vanilla extract to the processor. Pulse briefly (5 seconds) to incorporate the dry ingredients evenly.
  4. Introduce Dates: Add the pitted dates to the mixture. Process continuously until the mixture starts to clump together and pull away from the sides of the bowl. This will take 45–90 seconds.
  5. Adjust Consistency (If Needed): If the mixture appears too dry or crumbly, add the teaspoon of cooled coffee (or water). Process for a further 15 seconds until a cohesive, sticky dough forms.
  6. Chill Dough: Transfer the sticky dough to a container, press it down, cover it, and refrigerate for 30 minutes. This is essential to firm up the mixture for easy rolling.
  7. Shape Balls: Use a small cookie scoop or a teaspoon to portion out the mixture (about 1.5 tablespoons per ball). Roll firmly between your palms until smooth and round.
  8. Coat (Optional): Place the coating ingredient (extra cocoa powder or coconut) in a shallow dish. Roll the finished balls to coat them completely.
  9. Final Set: Place the coated balls onto a prepared baking sheet. Store in an airtight container in the refrigerator until ready to serve.