Family Fave Recipe: Cashew Date Balls


Last month, I was rushing through the local grocer on low fuel. I reached for a perfectly package snack: Cashew Cinnamon Date Balls. They were price $3.99 and include 4 little marble-sized raw cookies. I ate two, and saved the last two for Hazel as an after-ballet snack.

“Mom! These are sooooooo good! Can you make these?”

I check out the ingredients, and I kid you not, only 3. “Sure!” I respond. Sounds feasible.

I made them once at home before deciding to make them for Hazel’s birthday celebration at school. A sugarless, gluten-free, dairy free, and dare I say, healthy, snack. When I picked her up from school later that day, the teachers were raving about the date balls and asking for the recipe. Apparently 22 of the 24 students devoured them and thought they were chocolate. (Give ‘em a break, they are in preschool!)

So here it is. The recipe. I think I make these twice a week, if not more, and my children are constantly begging for them. Hazel gets one in her lunch as a sweet treat, after school, and after dinner. Magnolia, not even two years old, has adopted “date ball!” as one of her go-to phrases. They are amazing!


You’ll need:

1.5 cups raw cashews (hint: Buy the cashew pieces at Trader Joes to save some $)

1 cup pitted Medjool or Deglet Noor dates (Costco has your back here)

2 tsp Ground Cinnamon


To begin, process the cashews in a food processor with S Blade attached.

Form a nice, loose powder, about 2 minutes.
(Stop processor before it starts to break oils and form a cashew butter)

Next, add the pitted dates one by one as the processor is in motion. It’s important to do this steadily, and not all at once, or the dates won’t break apart to ultimate satisfaction

About half-way through adding the dates, add the cinnamon. You may choose to switch the food processor on “Pulse” mode to more effectively mix in the dates.

Keep adding dates, and processing. If the mix starts to clump up, turn off processor and break up clumps with a spatula or spoon.

Continue pulsing, and breaking up clumps, until all dates are processed and a sticky ball of raw cookie goodness forms

When the mix is finished, remove S-blade for safety purposes and form large marble-sized balls with the mix.

Refrigerate in an air-tight container, and store up to 5 days in the fridge. (No worries here, because they won’t last that long!)



Diana Luable