Dates are a popular sweet ingredient in Israeli dishes and often take the place of sugar in dessert recipes, such as in this week’s recipe. Try making coffee coconut date balls brought to you by The Fellowship’s Rachel Katzman! She says this is the perfect treat to share with family and friends.
Makes 20 date balls
Total time: 20 minutes prep time + 2 hours (freeze time)
- 30 Deglet Noor dates (I like this variety better, because they're sweeter and a bit sticky so they blend with the nuts together much better than Medjool.)
- 1 cup of nuts (almonds, pecans, or walnuts)
- 2 tablespoons of good quality ground coffee (use more if you like a stronger coffee flavor)
- 1 tsp of cinnamon
- 1/2 cup of unsweetened
- coconut 1/2 cup of nut milk
- Pinch of salt
- Optional: Approx. 1 cup of unsweetened shredded coconut (to roll the date balls in)
Add all ingredients, except the shredded coconut and nut milk into a blender or food processor fitted with an "S" blade.
Slowly stream in the milk, but be careful that the dough doesn't get too wet, otherwise add in a small handful of nuts.
Roll the dough into small balls. Or, use a spring-loaded mini ice cream scoop (trust me, this is so much easier. Plus, they'll all be same shape and size).
Roll each ball in shredded coconut (if using) and place on a sheet tray lined with wax paper.
Freeze for about 2 hours. Enjoy them frozen, or defrost for a15-20 min at room temp!