No-Bake Coconut-Date Bites Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">200g pitted Medjool dates</li> <li class="ingredients-single-item">100g desiccated coconut, plus 25g extra for coating</li> <li class="ingredients-single-item">50g almond flour (or ground almonds)</li> <li class="ingredients-single-item">40g coconut oil, melted</li> <li class="ingredients-single-item">½ tsp vanilla extract</li> <li class="ingredients-single-item">¼ tsp sea salt</li> <li class="ingredients-single-item">Optional: 25g chopped nuts (walnuts, pecans, or almonds)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor</li> <li class="equipment-single-item">Mixing bowl</li> <li class="equipment-single-item">Measuring cups and spoons</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by checking your dates - they should be soft and moist. If your dates are on the drier side, place them in a bowl of warm water for 10 minutes, then drain thoroughly and pat dry. This rehydration helps them blend more smoothly and creates a better binding texture for your bites. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Place the pitted dates in your food processor and pulse several times to break them down. Continue processing until they form a thick, sticky paste. You may need to stop and scrape down the sides of the processor bowl a couple of times to ensure even chopping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add 100g desiccated coconut, almond flour, melted coconut oil, vanilla extract, and salt to the food processor. If using, add the optional chopped nuts at this stage too. The coconut oil helps bind everything together while adding a subtle tropical flavor that enhances the coconut. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Process everything until well combined and the mixture sticks together when pressed between your fingers. You're looking for a consistency that holds together but isn't too wet - it should be pliable and slightly sticky. If the mixture seems too dry, add an extra teaspoon of coconut oil; if too wet, add a little more coconut or almond flour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Transfer the mixture to a bowl and allow it to rest for 5 minutes. This brief resting period makes the mixture easier to handle as the coconut begins to absorb some of the moisture from the dates. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the remaining 25g of desiccated coconut in a shallow bowl. Scoop approximately 1 tablespoon of the mixture and roll between your palms to form a ball about 2-3cm in diameter. If the mixture sticks to your hands, lightly dampen them with cold water. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll each formed ball in the extra desiccated coconut until evenly coated. This not only adds additional texture and flavor but also prevents the bites from sticking together during storage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Place the finished bites on a plate or baking sheet and refrigerate for at least 30 minutes to firm up. The chilling process allows the coconut oil to solidify, helping the bites maintain their shape and creating a more satisfying texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Store your coconut-date bites in an airtight container in the refrigerator for up to 2 weeks, or freeze them for up to 3 months. I recommend keeping them separated with parchment paper for easy access. These bites are best enjoyed cold straight from the refrigerator, when they're at their perfect chewy-firm consistency! </li> </ol>