Recipe courtesy of Dave Lieberman
Print
Honey Almond Date Balls
Total:
25 min
Active:
20 min
Yield:
25 to 30 balls
Level:
Easy

Nutrition Info

Healthy
Total:
25 min
Active:
20 min
Yield:
25 to 30 balls
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 1/2 pound raw almonds
  • 2 pints pitted dates, preferably Medjool
  • 1/4 cup honey
  • Vegetable oil, for forming balls

Directions

Preheat oven to 350 degrees F.

Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.

Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.

Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Honey Date Pudding Cake

Recipe courtesy of Astrig Tanguay

Spiked Date and Fudge Balls

Recipe courtesy of Sarah Copeland

Cherry Honey Almond Granola

Recipe courtesy of Haylie Duff

Honey Almond Fingers

Recipe courtesy of Zucker Bakery

Coconut Almond Date Granola Bars

Recipe courtesy of Yigit Pura

Honey-Almond Lace Cookies

Recipe courtesy of Aida Mollenkamp

Greek Yogurt with a Fig, Date, and Honey Swirl

Recipe courtesy of Tyler Florence

Fresh Dates Baked in Clay with Labne and Raw Honey

Recipe courtesy of Michelle McKenzie

Peaches and Arugula with Goat Cheese, Marcona Almonds, Crispy Prosciutto and Honey

Recipe courtesy of Suzanne Goin

On TV

So Much Pretty Food Here