Here's my take on this popular snack that combines dates, nuts, vanilla extract, and some unsweetened shredded coconut. This combination makes for a great grab and go energy snack.
Most recipes call for walnuts (or other nut) and dates to be processed until well-blended, rolled into a ball and coated with shredded coconut. In this recipe I make this snack with cashew butter for a smoother and creamier texture. I also add almond extract for an additional flavor accent, but this is optional since it's not a pantry staple.
You can use any nut or seed butter, just think about the flavor combination before you dive in. The other thing you want is soft Medjool dates. If your dates are firm or seem dry, soak them in hot water for a few minutes to soften them and then dry them before adding them to your food processor.
If you're not a fan of shredded coconut or just prefer something else, try my favorite, roasted crushed cashews. Toast the cashews in a preheated oven at 350℉ and add about ½ cup of raw cashews to a baking pan (no parchment paper needed). Bake for about 10 minutes or until golden. Cool and crush with a mortar and pestle or in a food processor. I also add a pinch of finishing salt to the crushed cashews and then roll each bite into the mix.
Vanilla Date Bites
Ingredients
- 8 Medjool dates, pitted about ½ cup
- 2 tablespoons cashew butter no additives
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- pinch or so of salt
- crushed roasted cashews (see recipe notes) or unsweetened shredded coconut
Instructions
- Add all the ingredients, except the shredded coconut, to a food processor and pulse for up to a minute or until the mixture is well blended and sticks together.8 Medjool dates, pitted, 2 tablespoons cashew butter, ½ teaspoon vanilla extract, pinch or so of salt, ¼ teaspoon almond extract
- Roll the dough into balls about one tablespoon in size.
- Choose your toppings and roll each ball in it to coat the outside.
- Store in the refrigerator for a few weeks, or the freezer for a few months.
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