Tasty, easy to make and nutritious, these naturally sweet Toasted Coconut and Dates Balls are great as energy-boosting snacks and guilt-free desserts.
Please tell me I’m not the only one whose snack cravings touch record-breaking levels in the colder months!
With work from home being a permanent part of life and desk breaks equalling ‘munchie time’, the need for snacking options is… high. Add the constant battle against the bulge, attempts at mindful eating and keeping good cholesterol + haemoglobin levels high, I’m always on the lookout for snack options that can cater to my tastebuds and the body.
The Toasted Coconut and Date Balls – mercifully – do both.
Inspired by the varieties of laddoos (sweet balls) that are an integral part of Indian cuisine, the Toasted Coconut and Date Balls have become a favourite for three reasons
* Easy to make
* Minimal ingredients
* Nutrition rich
By minimal ingredients, I mean five, with the fifth – a pinch of cardamom powder – being entirely optional.
REASONS TO MAKE THE TOASTED COCONUT & DATES BALLS
That they’re tasty is guaranteed by the glowing approval from the parents – my father has a sweet tooth that could put a sweet connoisseur to shame, while my mother loves her sweets but has to watch her sugar levels. Balancing that fine line can be a task, but these atrociously flavourful balls manage to hit the right note for both of them. We’ve even taken to keeping small batches of these balls handy for the parents’ diabetic friends – because these balls do NOT contain added sugar. All you need is some shredded coconut or coconut flakes, a handful of dates, a cup of milk, a bit of ghee and a pinch of cardamom powder if the mood strikes to make these delectable energy balls.
TIPS TO REMEMBER
* I’ve used store-bought shredded coconut for the texture and because grating fresh coconut takes a lot of time and patience. Desiccated coconut should work but TEXTURE.
* Don’t skip the ghee – it’s good for your health.
* You can use this mixture as a filling for Patishapta (Bengali Sweet Crepes); check out the Patishapta recipe for a quick guide.
* Think party food! Tuck the Toasted Coconut and Dates Ball in rice paper; shallow fry in ghee and serve hot with a drizzle of organic honey or a scoop of ice cream. If you enjoy the combination of coconut and dates and are looking for some sugar-free dessert options, don’t forget to check out the Date and Coconut Ice Cream recipe.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️
- 70 grams Shredded coconut
- 200 grams Dates
- 1 cup Milk (warm)
- 1 tbsp Ghee
- 1/4 tsp Cardamom powder (optional)
Deseed (if required) and finely chop the dates.
- Soak in warm milk for 10-15 minutes.
Heat ghee in a pan on low heat.
Add the coconut. Toast till golden brown, slightly crisp and fragrant. Once done, transfer to a separate bowl.
In the same cooking vessel, pour the dates soaked in milk (along with milk) and cook on low heat.
Stir frequently and cook the mixture till you get a fudge-like consistency.
Remove from heat and fold in the toasted coconut and cardamom powder (optional).
- Divide mixture into 15 equal portions and roll them into balls.
- Store in a box in a cool place.
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