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Energy balls with dates

Desserts Vegan dishes 60 min Easy 12 wyświetleń ~21.24 PLN - (0)
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Description

Energy balls made from dates are small, energizing snacks prepared with soft dates, nuts, and natural additions — no baking required, sweetened only naturally. They have a dense, slightly chewy texture and an intense nutty-cocoa flavor, and their appearance can be enhanced with toppings (coconut flakes, cocoa, cocoa nibs). Perfect as a healthy sweet snack for New Year's Eve 2025 — arranged on a platter alongside other finger foods, they look elegant and colorful. The advantage is quick preparation and great portability — they also make a good accompaniment to coffee or a small dessert after a meal. Thanks to the dates and nuts, they provide natural energy, fiber, and healthy fats, and the absence of added sugar makes them a healthier alternative to classic sweets.

Składniki (11)

Servings:
12
  • Dried dates (pitted) 200 g
  • Oats (mountain / regular) 80 g
  • Almonds (whole, skin can remain) 120 g
  • Natural cocoa (unsweetened) 18 g
  • Tahini (sesame paste) 60 g
  • Coconut oil (optional: soft, neutral flavor) 15 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Coconut flakes (for coating) 30 g
  • Cocoa nibs (for coating) 20 g
  • Chia seeds (for coating or adding to the mixture) 20 g
💰 Szacowany koszt dania: ~21.24 PLN (1.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and utensils. Weigh the dates (200 g) and, if they have pits, remove them: cut the date lengthwise with a knife and use your finger or the end of a teaspoon to take out the pit. Weigh the almonds, oats, cocoa, tahini, coconut oil, and coating ingredients on separate plates. If the dates are dry and hard, soak them in 60 ml of warm (not hot) water and let them sit for 10–15 minutes, then drain before use — the water will help achieve a stickier mixture.

Ingredients: Dried dates (pitted), Almonds (whole, skin can remain), Oats (mountain / regular)
Use a cutting board and a small sharp knife to remove the pits. If the dates are soft (Medjool), there is no need to soak them. Also, prepare a food processor or a high-power blender.

Toasting (optional)

2

Toast the almonds and oats to bring out their aroma: heat a dry skillet over medium heat and add the almonds (120 g). Toast for 4–6 minutes, shaking the skillet every 30–45 seconds, until fragrant and lightly golden. Remove the almonds to a plate. In the same skillet, toast the oats (80 g) for 2–3 minutes, stirring until you can smell a pleasant nutty aroma. Set aside to cool.

Ingredients: Almonds (whole, skin can remain), Oats (mountain / regular)
Use a wide skillet with a diameter of 24–28 cm. Do not leave the skillet — the flakes burn quickly. Alternatively, you can toast them in the oven at 170°C for 8–10 minutes.

Grinding the base

3

Place the cooled almonds in a food processor and pulse grind them into a coarse sand (about 30–60 seconds with breaks). Add the toasted oats and grind together for another 15–30 seconds until the mixture is homogeneous but not completely powdered. Then add the drained dates (200 g), 60 g tahini, 18 g cocoa, 15 g coconut oil, 1 g salt, and 5 g vanilla extract. Pulse mix for 1–2 minutes, stopping every 15–20 seconds to scrape the mixture from the sides of the bowl; blend until the mixture starts to come together and forms a sticky, compact dough. The mixture should stick together but not be too wet — when pressed in your hand, it should hold together.

Ingredients: Almonds (whole, skin can remain), Oats (mountain / regular), Dried dates (pitted), Tahini (sesame paste), Natural cocoa (unsweetened), Coconut oil (optional: soft, neutral flavor), Salt, Vanilla extract
Use a food processor with a chopping blade; if you don't have one, finely chop the almonds and dates with a knife, then mix with tahini by hand. If the mixture becomes too crumbly (grainy), add 10–15 g of tahini or 5–10 g of water to bind it. If the mixture is too wet, add 10–20 g of oats.

Seasoning and texture test

4

Taste the mixture: it should be sweet from the dates with a subtle hint of cocoa and nuts. If necessary, add a minimal amount of salt (an additional 0–1 g) or 5–10 g of extra tahini if the mixture is not sticking together enough. If the mixture is too sticky, add 10–20 g of oats and mix by hand or with a short pulse in a food processor.

Ingredients: Tahini (sesame paste), Oats (mountain / regular), Salt, Vanilla extract
Season very sparingly — 1 g of salt is roughly a pinch. The viscosity can be adjusted by adding tahini (creamy) or flakes (dryness).

Shaping the balls

5

Prepare your workspace: a small bowl of water (for wetting your hands), a baking sheet lined with parchment paper, and plates with your chosen toppings. Take a portion of the mixture weighing about 40 g (you can weigh each portion on a kitchen scale) and shape it into a ball by rolling the mixture between your hands with energetic but gentle movements for 8–12 seconds, until the surface becomes smooth. If the mixture sticks to your hands, lightly wet your hands with water.

Ingredients: Dried dates (pitted), Tahini (sesame paste)
Use an ice cream scoop or kitchen scale to ensure the balls are similar in size (about 40 g each). If shaping by hand, wetting your hands prevents sticking. The mixture should be enough for 12 portions; if you make smaller balls, you'll get more pieces.

Coating and Decoration

6

Coat the balls in your chosen toppings: coconut flakes (30 g), cocoa nibs (20 g), or chia seeds (20 g). Place one topping on a small plate and gently press each ball into the topping, rolling it to cover completely. You can also leave a few balls without topping for contrast.

Ingredients: Coconut flakes (for coating), Cocoa nibs (for coating), Chia seeds (for coating or adding to the mixture)
Additionally, you can add coconut flakes or cocoa nibs to enhance the flavor/texture. If you want very smooth balls, coat them in melted dark chocolate (optional).

Cooling and storage

7

Place the balls on a baking sheet and refrigerate for at least 30 minutes (ideally 1 hour) to bind well and cool. After chilling, they will be firmer and easier to serve. Serve chilled on a platter.

Ingredients: Dried dates (pitted)
Use a container with a lid or cover the tray with plastic wrap while cooling. The balls will firm up and won't fall apart with a gentle squeeze between your fingers.

Serving

8

Remove the balls just before serving and arrange them on a decorative platter. You can add a few fresh fruits (e.g. grapes, orange slices) and mint leaves for decoration. Serve as a snack between courses or as a dessert with a cup of coffee/tea.

Ingredients: Coconut flakes (for coating), Cocoa nibs (for coating), Chia seeds (for coating or adding to the mixture)
The best way to serve them is chilled — they hold their shape and taste better. For New Year's Eve, arrange them on a platter with a clear contrast of sprinkles for an attractive appearance.

Storing After the Party

9

Store the balls in an airtight container in the refrigerator for up to 10 days. To freeze them, arrange on a tray in a single layer, freeze for 1–2 hours, and then transfer to an airtight bag/container — they can be stored for up to 3 months. Before serving, thaw in the refrigerator overnight.

Ingredients: Dried dates (pitted)
Do not keep the balls at room temperature for longer than a few hours, especially at temperatures above 22°C — they may soften. Freezing minimizes the loss of texture and flavor.

Fun Fact

💡

Dates have been cultivated and valued for thousands of years in the Middle East; in the form of cookies and balls, they served travelers as a lasting source of energy — hence the name "energy balls."

Best for

Sylwester 2025 przyjęcie piknik przekąska po treningu

Tips

🍽️ Serving

Serve chilled as finger food on a platter. For a festive New Year's effect, arrange them on paper liners or place them on a cake stand with a sprinkle of edible gold dust (optional). They pair wonderfully with espresso, ginger tea, or a glass of semi-dry sparkling wine.

🥡 Storage

Store in the refrigerator for up to 10 days in an airtight container. Can be frozen for up to 3 months — thaw in the refrigerator overnight. If the mixture is too dry after thawing, add a bit of tahini and mix briefly by hand.

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