These No Bake Date Coconut Snow Balls are perfect for the Holidays and so super easy since the food processor does all the work for you. The coconut oil imparts a sweet flavor and also makes these balls so moist. Soft indulgent bites of deliciousness that are also nutritious and cute.
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No Bake Date Coconut Snowballs
- Total Time: 15 minutes
- Yield: 6 servings 1x
Description
These No Bake Date Coconut Snowballs are soft, indulgent bites of deliciousness that are perfect for the holidays. The coconut oil adds a sweet flavor and keeps them moist.
Ingredients
- 1 1/2 cups (360 ml) Mejdool dates, pitted and chopped
- 2 tbsp (30 ml) almond flour
- 1/2 cup (120 ml) cashews, chopped
- 1/2 cup (120 ml) shredded unsweetened coconut
- 4 tbsp (60 ml) shredded unsweetened coconut, for rolling
- 2 tbsp (30 ml) packed brown sugar
- 1 tbsp (15 ml) coconut oil
Instructions
- Toast 1/2 cup of shredded coconut in a pan over medium heat until slightly golden, about 3-5 minutes. Set aside to cool.
- In a food processor, combine the dates, almond flour, cashews, toasted coconut, brown sugar, and coconut oil. Process until the mixture is well combined and forms a sticky dough.
- Using your hands, roll the mixture into small balls, about 1 inch in diameter.
- Roll each ball in the additional 4 tbsp of shredded coconut until fully coated.
- Place the balls on a tray and refrigerate for at least 30 minutes to firm up before serving.
Notes
- These snowballs are perfect for holiday gatherings and can be stored in an airtight container in the refrigerator for up to a week.
- You can substitute other nuts for cashews if desired.
- Make sure to use unsweetened coconut to keep the sweetness balanced.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 snowball
- Calories: 180
- Sugar: 18
- Sodium: 5
- Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 3
- Cholesterol: 0
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Frequently Asked Questions
Why does the recipe toast the coconut before blending it into the mixture?
The instructions call for toasting 1/2 cup of shredded coconut in a pan over medium heat for 3–5 minutes until slightly golden before adding it to the food processor with the dates, cashews, and other ingredients. Toasting deepens the coconut’s flavor, adding a nutty note that contrasts with the natural sweetness of the Medjool dates.
What does the coconut oil do in this recipe?
The article explains that the 1 tbsp of coconut oil imparts a sweet flavor and also makes the balls moist. It helps bind the food-processor mixture into a dough that’s sticky enough to roll into 1-inch balls without being too dry or crumbly. 
How long do these snowballs keep?
The notes say they can be stored in an airtight container in the refrigerator for up to a week. The recipe also says to refrigerate for at least 30 minutes after rolling to firm them up before serving.
Thankyou! These stay good in an airtight jar at room temperature for about a week.
Do you refrigerate these after? How long will they keep? Thanks! I just made them tonight as they are amazing!