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Sometimes you want something sweet.
But you don’t want to actually make cookies because you don’t want to wait 20 minutes for them to bake. You want something you can eat now.
Like the ice cream that’s in the freezer.
But you don’t want the ice cream in the freezer because you want something that isn’t fattening.
Like carrot sticks.
No! Not carrot sticks! You want something sweet.
That’s when you make these yummy lil’ No-Bake Coconut Date Bites.
They’re super easy to make – takes less than 5 minutes! They’re healthy, high in fiber, low in sugar, and full of good stuff like antioxidants and iron. They are also gluten-free and vegan. Did I mention they’re very good for you?
How About a Date?
While there are more than a thousand date varieties, there are three basic types of dates: soft dates, semi-soft (also called semi-dry), and dry (also called hard).
Soft dates are usually eaten fresh and are the least sweet option. Halawy is one example of a soft date.
Dry dates are dry and fibrous even when fresh. They keep very well and are often less expensive than semi-dry and soft dates. One example of a dry date is the Thoory date. These are the kind of dates I prefer because I like the sweetness of them and because they’re less expensive than other kinds. But they are also hard to find.
The kind of date you use will affect the outcome of many recipes, including this one. If your mixture doesn’t stick together when you squeeze it between your fingers, then your dates are on the dry side and you’ll need to use more dates than called for in the recipe.
Dates are loaded with beneficial nutrients like, iron, B vitamins, magnesium, vitamin A, and vitamin K. They are also high in fiber and fat-free.
Coconut Date Bites
Yield 10 - 12 bites
These healthy bites are super easy to make.
- 1 1/3 cups whole dates (not dates rolled in oat flour) - The amount you use will depend on how dense your dates are. If your mixture doesn't stick together well, just add a few more dates.
- 1 cup unsweetened shredded coconut (see note)
- 1/4 cup raw almonds
- 1/8 teaspoon salt
- 2/3 cup maple nut granola
- 1/2 teaspoon vanilla
- If dates are very hard, place in saucepan with 2 scant tablespoons water, cover, bring to boil, and then remove from heat. If dates are soft, go to step 2.
- Place coconut in food processor and process until fine. Remove 3 tablespoons coconut, place in a medium bowl, and set aside.
- Add almonds and salt to food processor and process until almonds are fine.
- Add dates and process until dates are very, very finely chopped (almost pureed) and mixture starts to stick together a little. (If you continue to blend, and it doesn't start to stick together, add more dates. See note below this recipe about different kinds of dates.)
- Add granola and vanilla and process until mixture starts to stick together.
- Roll/squeeze/pack dough into balls. I use my cookie scoop to help with this.
- Rolls balls into extra coconut (from step 2).
Makes 10 to 12 balls. Can be stored in freezer.
If you don’t want to bother with rolling the balls in extra coconut, reduce coconut amount in recipe to 3/4 cup.