Easy Chocolate Date Balls
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.
Servings: 12 Servings
Calories: 231kcal
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 10 second increments until smooth and glossy, stirring frequently 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.
- 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
Calories: 231kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 211mg | Potassium: 361mg | Fiber: 4g | Sugar: 25g | Vitamin A: 37IU | Vitamin C: 0.1mg | Calcium: 98mg | Iron: 1mg
