Snacks often seem to be a concern for people who switch to gluten free diets. These coconut date balls come together fairly easily. They’re great for potlucks, or for hosting gifts when you just don’t want to bring a bottle of wine.
I know medjool dates are rather expensive. When I see recipes with medjool dates, I often wonder if I can just use regular cooking dates instead. If you’re going to make these, I recommend splurging. The medjool dates will be much easier to chop and will give you nicer results all around.
These coconut date balls take additions quite nicely. I sometimes add almond meal to give them a less date-y texture. You can also add some lemon zest and/or a bit of lavender to give these a bit of extra oomph.
10 Minute Coconut Date Balls (vegan, paleo)
1 cup medjool dates (about 12 dates)
1 tsp melted coconut oil
1 cup unsweetened shredded coconut
More shredded coconut for coating (optional)
Pit and chop the dates using a sharp knife. Transfer them over to a large bowl.
Boil water and pour over the dates, enough to cover them. Let sit for 30-60 seconds, and then drain. Add in the coconut oil and shredded coconut. If using, pour the extra shredded coconut (about 1/4 cup) in a small plate.
Mix the ingredients with your hands until everything is well combined. Form balls with your hands, and then roll them in the shredded coconut on the plate. Then, place the coconut date balls in a single layer in a container. Refrigerate for at least an hour before serving to solidify.