These Chocolate Date Balls are a fudgy, no-bake dessert made with Medjool dates, dark chocolate, and a touch of flaky sea salt. Naturally sweet and irresistibly sweet-and-salty, they're the perfect refined sugar-free treat.
As a healthy recipe developer, I create indulgent desserts that are always gluten-free, refined sugar-free, and made with simple, whole ingredients. These no-bake date balls are a guilt-free way to enjoy something sweet without compromising on nutritional goals.
A Quick Look At The Recipe
- Total Time: 40 minutes (including freeze time)
- Recipe Difficulty: Easy
- Cooking Method: No-bake
- Main Ingredients: Medjool dates, almonds, dark chocolate
- Dietary Info: Gluten-free, dairy-free, vegan, refined sugar-free
- Serves: 12 balls
- Calories: 231 per ball
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My absolute FAVORITE healthy dessert!!! I crave them all of the time. Definitely recommend!!
- megan
This date balls recipe comes together in a food processor, no oven required. Naturally sweet dates create a caramel-like center, almonds add protein and healthy fats, and the balls store well in the freezer.
If you love date-sweetened, refined-sugar-free desserts, try my Date Snickers, Viral Date Bark, Peanut Butter Banana Smoothie, and No-Bake Candy Bar Dates! For another ball recipe, try my Healthy Coconut White Chocolate Balls.
Why You'll Love This Recipe
- 5 Healthy Ingredients: Made with Medjool dates, almonds, maple syrup, salt, and refined sugar-free dark chocolate.
- Naturally Sweetened Dessert: Dates create a rich, caramel-like sweetness with zero refined sugar.
- No-Bake Chocolate Energy Balls: No oven required.
- Freezer-Friendly Snack: Store for up to 3 months for easy meal prep.
- Allergy-Friendly Treat: Naturally gluten-free, dairy-free, and vegan with a nut-free option.
Key Ingredients
- Medjool Dates: The base of these date balls. Medjool dates are soft, caramel-like, and naturally high in fiber. Always pit the dates before blending.
- Raw Almonds: Add structure, healthy fats, and mild nuttiness.
- Pure Maple Syrup: Helps bind the mixture and adds subtle sweetness. Grade A is mild, while Grade B has a deeper maple flavor.
- Dark Chocolate: Choose high-quality 70% cacao or higher for the richest flavor. Lily's or Hu Chocolate are my favorite refined sugar-free brands.
- Flaky Sea Salt: Enhances the chocolate and balances sweetness.
Substitutions & Variations
- Nut & Seed Swaps: Swap almonds with cashews, walnuts, or pecans for different flavor profiles. For a nut-free option, use sunflower seeds or pumpkin seeds (pepitas).
- Sweetener Swaps: Replace maple syrup with honey (not vegan), date syrup, or agave.
- Date Substitutions: Medjool dates work best, but Deglet Noor dates can be used if soaked in warm water for 10 minutes to soften.
- Protein Energy Balls: Add ¼ cup protein powder (vanilla or chocolate) plus ¼ cup of almond milk to balance it out.
- The Golden Latte Ball: Mix in turmeric and black pepper for a warm, anti-inflammatory flavor.
- The Mexican Cocoa Ball: Add cayenne and cinnamon for a sweet-spicy kick.
How To Make Chocolate Date Balls
- Step 1: Before blending, check the dates for any loose, papery skin and peel it off; these skins don't break down and can affect the final texture. Add the Medjool dates, almonds, maple syrup, vanilla, and sea salt to a food processor.
- Step 2: Pulse to break everything down, then blend until a thick, sticky dough forms that resembles cookie dough. Put the dough in the refrigerator and chill for 15 minutes to allow the oils to firm up. Once chilled, scoop 12 equal portions and roll between your palms until smooth and round.
- Step 3: Arrange the rolled balls on a parchment-lined baking sheet and freeze for another 15 minutes. While they freeze, melt the dark chocolate in the microwave for 10-second increments until smooth and glossy, stirring each 10-second increment to prevent overheating.
- Step 4: Dip each frozen date ball into the melted chocolate, fully coating it, then return it to the parchment. Immediately sprinkle with flaky sea salt while the chocolate is still wet, then freeze again until the chocolate shell is set, which should only take about 5 minutes.
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Expert Tips
- Peel Medjool Date Skins: Remove any loose, papery skins from Medjool dates before processing. Skins don't break down and can ruin the silky texture.
- Use Soft, Fresh Dates: Choose soft, fresh dates for easy blending. If using dry dates, soak them in warm water for at least 10 minutes.
- Emulsify with Coconut Oil: If you don't have an effective food processor, and the dough looks sandy, add 1 teaspoon of melted coconut oil toward the end of blending.
- Chill the Dough Before Rolling: Don't skip refrigerating the date-almond mixture for 15 minutes before shaping.
- Freeze Before Chocolate Coating: Always freeze the balls before dipping them in dark chocolate. Cold balls allow the chocolate to coat evenly and set properly.
More Date-Sweetened Recipes
Love date-sweetened treats? Try my Peanut Butter Smoothie, Banana Snickers With Date Caramel, Peanut Butter Banana Date Smoothie, or Chocolate Peanut Butter Banana Smoothie.
Chocolate Date Balls Frequently Asked Questions
The core ingredients are Medjool dates for sweetness and raw nuts (like almonds, walnuts, or cashews) for healthy fats and structure. To elevate the flavor profile, include a pinch of sea salt and vanilla extract. For extra "superfood" points, you can roll them in chia seeds or hemp hearts to add texture and fiber.
Date balls stay fresh at room temperature for 5 days, but they are best stored in the fridge for up to 3 weeks to maintain a fudgy texture. For long-term storage, they last 3 months in the freezer and can be eaten straight from the cold since they don't freeze solid. Always use an airtight container to prevent them from absorbing fridge odors or drying out.
Yes! You can manually hand-mash the ingredients. Mash pitted Medjool dates by hand with a fork or potato masher. Stir in chopped almonds, maple syrup, vanilla extract, and sea salt, then knead into a thick, sticky dough. Chill for 15 minutes, scoop and roll into balls, freeze again, then dip in melted dark chocolate and sprinkle with flaky sea salt. This no-bake, refined sugar-free dessert delivers the same fudgy, naturally sweet chocolate date balls without any expensive appliances.
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📖 Recipe
Easy Chocolate Date Balls
Ingredients
- 12 Medjool Dates pitted
- 1 Cup Raw Almonds
- 3 Tablespoons Pure Maple Syrup
- 1 Teaspoon Pure Vanilla
- 1 Teaspoon Sea Salt
- 1 Cup Dark Chocolate Chips refined sugar-free
Instructions
- Before blending, check the dates for any loose, papery skin and peel it off; these skins don't break down and can affect the final texture. Add the Medjool dates, almonds, maple syrup, vanilla, and sea salt to a food processor.
- Pulse to break everything down, then blend until a thick, sticky dough forms that resembles cookie dough. Put the dough in the refrigerator and chill for 15 minutes to allow the oils to firm up. Once chilled, scoop 12 equal portions and roll between your palms until smooth and round.
- Arrange the rolled balls on a parchment-lined baking sheet and freeze for another 15 minutes. While they freeze, melt the dark chocolate in the microwave for 10-second increments until smooth and glossy, stirring each 10-second increment to prevent overheating.
- Dip each frozen date ball into the melted chocolate, fully coating it, then return it to the parchment. Immediately sprinkle with flaky sea salt while the chocolate is still wet, then freeze again until the chocolate shell is set, which should only take about 5 minutes
Notes
- Peel Medjool Date Skins: Remove any loose, papery skins from Medjool dates before processing. Skins don't break down and can ruin the silky texture.
- Use Soft, Fresh Dates: Choose soft, fresh dates for easy blending. If using dry dates, soak them in warm water for at least 10 minutes.
- Emulsify with Coconut Oil: If you don't have an effective food processor, and the dough looks sandy, add 1 teaspoon of melted coconut oil toward the end of blending.
- Chill the Dough Before Rolling: Don't skip refrigerating the date-almond mixture for 15 minutes before shaping.
- Freeze Before Chocolate Coating: Always freeze the balls before dipping them in dark chocolate. Cold balls allow the chocolate to coat evenly and set properly.
Nutrition
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Megan says
My absolute FAVORITE healthy dessert!!! I crave them all of the time. Definitely recommend!!
Alexa B says
This recipe turned out delicious and was so easy to make!! Tip - add a little water if your blender has trouble making the filling. Will definitely be making these again, perfect sweet treat!
Lisa B says
These are next level delish!