I can't get over how good these cookie dough date nut balls are. When I made date nut bars last week, I thought they kind of tasted like cookie dough. Now that I added some semi-sweet chocolate chips, these definitely taste like cookie dough. They have the same texture and taste as chocolate chip cookie dough- one of my favorite desserts!
Why I Love This Recipe
These balls use only four ingredients and take less than 10 minutes to make. They last for 2 weeks in an airtight container (probably longer because all of the items are shelf-stable). These make a great snack, energy ball, or even dessert.
- Dates: After I made the date nut bars with Sukkari dates, I thought it would be appropriate to make date nut balls with Medjool dates. Medjool dates are more common in the US, so I wanted to make this recipe with ingredients that are easily found. However, if you can get your hands on some Sukkari (or Sokari) dates, those will be an excellent substitution for Medjool dates. Sukkari dates are softer with more of a caramel undertone, whereas Medjool dates have a deep amber undertone. I really enjoy either type of date, but there is definitely a difference in taste.
- Walnuts: I use walnuts for this recipe, however pecans or almonds can be substituted.
- Semi-Sweet Chocolate Chips: My favorite semi-sweet chocolate chips are the Ghiradelli brand. Otherwise, I will chop up a high-quality dark chocolate bar and use that instead.
- Sea Salt: I prefer to use flaked sea salt with this recipe because of the texture.
How To Make Cookie Dough Date Balls
Remove the pit from the dates. Add the pitted dates and nuts to a food processor. Blend on high until the date and nut mixture are blended.
Pro Tip: If the dates are very dry, soak them for 5 minutes in water. Remove the soaked dates and pat dry.
Scoop the date nut mixture into a bowl. Add the semi-sweet chocolate chips. Mix the date and chocolate chip mixture well using your hands or a wooden spoon.
Scoop out about 3 tablespoon of the date mixture. Roll the cookie dough date nut balls in between your hands. Place the cookie dough date nut balls on a parchment paper-lined sheet. Sprinkle some flaked sea salt.
Tips and Tricks
- Make sure to remove the pits from the dates. If the dates you have on hand are pitted, then they should have a hard pit inside. These need to be removed before blending the dates.
- The type of date affects the consistency and flavor. Depending on which date you use, Medjool, Sukkari, or any other type of date will have a slightly different flavor. They all taste great, so you can experiment with whatever you have available.
- Soak Medjool dates for 5 minutes if they are overly dry. You can tell a date is overly dry when it's difficult to remove the pit in the center. If this is the case, soak the dates for 5 minutes. Drain the liquid from the dates. Pat dry the dates prior to adding to the food processor.
- Don't worry if the blended mixture has a "grainy" look. As long as the dates are soft, the mixture will get sticky when you mix in the dark chocolate by hand.
Different Variations and Flavors
These date nut balls are pretty fantastic just as they are, but you might want to experiment a little bit with different flavors and variations. Below are some ways you can change things up a bit!
- Roll the balls in toasted coconut flakes. Using a baking pan, spread some shredded sweetened coconut flakes evenly on the pan. Bake at 375 ℉ (190 ℃) for about 10 to 15 minutes until golden brown. Allow the toasted coconut to cool. Roll the date nut balls in the toasted coconut.
- Roll the date nut balls in cocoa powder. In a small bowl add about 3 tablespoon of cocoa powder. Roll the date nut balls in the cocoa powder. Gently shake the balls to discard the extra cocoa powder.
- Sprinkle powdered sugar on the top.
- Experiment with different nut combinations.
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