Date Balls

by Martha
(Santa Barbara)

These date balls are a really easy no bake recipe that people rave about. And no flour too, for those who cannot eat gluten.

Here is what you need to make these…

1/2 cup of butter
8 – 16 oz. of chopped dates
1 – 1 1/2 cup of coconut flakes
1 cup of brown sugar
1 cup of chopped nuts of your choice
2 cups of Rice Krispies
colored sugar sprinkles (optional)

Combine the 1st 4 ingredients (the butter, dates, coconut and sugar) in a sauce pan and cook it around 6 minutes, stirring constantly so it doesn’t stick or burn.
Remove mixture from the heat and then add the nuts and the Rice Krispies to it.
Cool it enough to be able to handle and roll it with your hands.
Take a spoon full of the mix and roll it into 1 inch balls.
Then roll them in colored sugar sprinkles if you are using them.
Lay them out on wax paper. Putting the wax paper in a plastic container makes them ready to put in the fridge or even the freezer.

One more fun thing to do is to change the sprinkle colors for different occasions. I like red or green when making Christmas cookies, or red for Valentine’s Day. Or how about red, white and blue for patriotic celebrations.)

Date Ball Kabobs
Another thing I like to do with the date balls is include them in dessert kabobs. Here is what you will need for each kabob:
A long sized kabob stick (at grocery stores)
2 date balls per kabob
Other dessert items to stack on, such as bars or fudge or brownies cut into square chunks.
Or try soft candies – round truffles work great, for instance. So do caramels.
You can also add on dried fruit like pineapple, candied ginger pieces, whole dried dates, etc.
Fresh fruit also is good, like strawberries or melon chunks. Whatever is in season.
Stack about six dessert items, including 2 date balls, onto the kabob sticks. Top each stick with a colorful candy “topper” of some kind, such as a large gum drop. They make really unique desserts. It’s always fun to have something a little different.
These are unique for gifts too, depending on what you use on the kabobs (nothing that would spoil like fresh fruit). Wrap them up in colored transparent cellophane and tie it up with a fancy bow.

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