Coconut Date Balls

Prep time: 15 minutes
​Yields: 20 one-inch balls

If you attended my lecture last Monday night on the dangers of sugar, you may be wondering why I am sending out a recipe for a dessert. Many people have been asking for a healthy dessert and  it is fine to have a sweet snack once in awhile.

​These make a great snack for kids and of course they are homemade. It is not a processed product depleting our nutrient stores.  It is full of good fat from coconut and the sweetness of this recipe comes from dates. Dates are an excellent source of fiber, B vitamins, and the minerals copper, potassium, manganese, magnesium, and iron. We all have a unique biochemistry, so keep in mind that if you have a compromised immune system or suffer from chronic blood sugar issues, these sweet treats may not be the best choice for you. 

Ingredients:

• 14 medjool dates
• ½ cup coconut butter
• 1 tablespoon coconut oil
• ¼ cup finely shredded dried coconut, plus more for rolling
• optional: zest of a lemon - gives it a bright flavor

Preparation:

1. In a food processor, process the dates for a minute or so. They should be processed into a chunky paste.
2. Add the coconut butter (and optional zest if using) and pulse a few times until the ingredients are mixed.
3. Melt one tablespoon of coconut oil in a very small pan. Then start the processor and pour the melted oil in through the top while the processor is running. Add the ¼ cup dried coconut and process for 5-10 seconds more.
4. To roll the balls, pick up a very small handful of paste and press it in your hand. It should stick together. Then take the paste and press and roll it into a little ball, about one inch in diameter. Put the balls on a plate as you roll them.
5. Take the balls and immerse them in the dried coconut so that they get covered with coconut. Store in a cool place (I keep mine in the refrigerator) and eat as desired!

You may be wondering about the difference between coconut oil and coconut butter. The difference between them is that the oil is simply oil that has been extracted from the meat of the coconut. Coconut is a wonderful source of medium chain fatty acids. I love the oil for cooking, like sautéing vegetables and scrambling eggs, and for baking. The coconut butter is made from the meat or flesh of the coconut. Since it is essentially pureed coconut meat, it has a thick and creamy texture and is about 60% oil. Both coconut oil and coconut butter have similar nutritional characteristics, but the butter also contains fiber, protein, and minerals.  When looking at the different brands on the market, be sure that the only ingredient is organic raw coconut. My favorite brand is Artisana Organics. I would not recommend cooking with the coconut butter. It is more of a spread to be put on toast, fruit, or pancakes. It is delicious in this recipe.  You can also use the coconut butter in a smoothie  or  just put it on a spoon and eat it. Yum!