These cookie dough date balls are made with Medjool dates, walnuts, semi-sweet chocolate chips, and flaked salt. If you are a fan of chocolate chip cookies, try these date balls! They are no-bake, easy, and can be whipped up in less than 10 minutes.
Another bite-sized date dessert are these 10-minute chocolate almond dates (and four ingredients).
Why This Works
These cookie dough date balls taste incredible. I love that the base of these date nut balls consists of natural ingredients: walnuts and Medjool dates. 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 balls in between your hands. Place the cookie dough date 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.
- There are many types of dates. This recipe uses Medjool dates, however, other dates can be substituted.
- 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 the dates dry prior to adding them 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.
Variations and Substitutions
These date 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 balls in the toasted coconut.
- In a small bowl add about 3 tablespoon of cocoa powder. Roll the date 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.
Mix the date and nuts using a food processor. Measure out the chocolate chips using a measuring cup. Layout the chocolate chip cookie dough date balls on a parchment paper-lined surface.
Store the cookie dough date balls in an airtight container at room temperature or in the fridge for up to 2 weeks. Don't freeze the date balls because the texture will change.
Date balls are made from a base of dates and walnuts, which are all-natural ingredients. Dates are packed with fiber and contain a variety of vitamins and minerals, including iron, potassium, and B vitamins.
Store date balls in an airtight container at room temperature or in the fridge.
Consume date balls within 2 weeks.
Join the Tribe
Chocolate Chip Cookie Dough Date Balls
- 8 ounces Medjool dates about 12-14 dates
- ¼ cup semi-sweet chocolate chips or chopped dark chocolate
- ⅓ cup walnuts
- ½ teaspoon flaked sea salt and more to sprinkle on top
- Pit the dates if they are not pitted already.
- In a food processor, add the dates, walnuts, and sea salt. Blend on high until fully combined.
- Pour the date and nut mixture into a bowl. Add the chocolate chips.
- Mix with your hands to combine everything.
- Measure out the date nut dough using a cookie scoop. Roll the mixture in between your hands.
- Lay the balls on a flat surface. Sprinkle with flaked sea salt.
- Store in an airtight container at room temperature for up to 2 weeks.