Date-Coconut Energy Balls 6.000

Deb Lindsey for The Washington Post

Nourish Sep 22, 2016

These offer a portable pop of on-the-go energy, with dates for sweetness (so no added sugar is needed) and seeds instead of nuts, which makes them school lunchbox friendly. Shredded coconut gives them a tropical chew, and fragrant hints of cinnamon and orange zest lend layers of aromatic flavor.

Make Ahead: The balls can be refrigerated in an airtight container for 2 to 3 weeks, or in the container at room temperature for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 12 pieces

  • 8 ounces pitted dates (about 13 large Medjool)
  • 1/3 cup unsalted sunflower seeds
  • 1/3 cup shredded unsweetened coconut
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon finely grated orange zest
  • 1/8 teaspoon salt
  • Water (optional)


Combine the dates, sunflower seeds, 2 tablespoons of the coconut, the cinnamon, orange zest and salt in a food processor; pulse until finely chopped and a pinch of the mixture holds together. Depending on the moisture level of your dates, you may need to add water to the food processor, 1 tablespoon at a time, until the mixture adheres easily.

Place the remaining coconut in a bowl.

Divide the date mixture into 12 equal portions (slightly rounded tablespoons), then roll each one into a ball. Transfer to the coconut to coat them all over, pressing as needed so the coconut adheres. Dampen the balls with a little water, as needed, to help that effort.

Serve, or store as you like.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Ann Midgette.

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