Why You’ll Love This Date and Walnut Snowballs

• Incredibly Simple & No-Bake. You don’t even need to turn on your oven. The food processor does most of the work, and you can have these ready to enjoy in under 20 minutes—perfect for a spontaneous kitchen project.
• The Perfect Texture Harmony. You get the soft, fudgy chew from the dates, a satisfying crunch from the walnuts, and a light, delicate coating from the coconut. It’s a trio of textures that just sings.
• Naturally Sweetened Goodness. Relying on the dates for their deep, caramel-like sweetness means you can skip the refined sugar. It feels like a little indulgence that’s also genuinely wholesome.
• Endlessly Adaptable. Honestly, this is more of a template than a rigid recipe. Not a fan of walnuts? Use pecans. Want a chocolate hit? Add some cacao powder. The possibilities are truly your oyster.

Ingredients & Tools

• 250 g pitted Medjool dates
• 100 g raw walnuts
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• A pinch of sea salt
• 40 g desiccated coconut, for rolling

Tools: A food processor, a small baking tray or plate, and some parchment paper.

The quality of your dates really makes a difference here—go for soft, sticky Medjool dates if you can, as they create that wonderfully fudgy base. And that pinch of salt? It’s not optional, I promise. It just makes all the flavours pop.

Nutrition (per serving)

• Calories: 145 kcal
• Protein: 2 g
• Fat: 8 g
• Carbohydrates: 18 g
• Fiber: 3 g

Serves: 12 | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Are your dates a little dry? If your dates have been in the cupboard for a while and feel a bit hard, simply soak them in warm water for 10 minutes before using. Just be sure to drain them thoroughly and pat them dry, otherwise your mixture will be too wet.
• The power of a good food processor. You really need a machine with a bit of power for this. A small, weak blender might struggle to break down the sticky dates and nuts into a fine, cohesive mixture.
• Toasting the walnuts (optional but recommended). For a deeper, toastier flavour, spread your walnuts on a baking tray and pop them in a 180°C (350°F) oven for 5-7 minutes. Let them cool completely before using—this makes a world of difference.
• Get your rolling station ready. Before you even start processing, place your desiccated coconut in a shallow bowl and line a tray with parchment paper. This makes the assembly process smooth and mess-free.

How to Make Date and Walnut Snowballs

Serving Suggestions

Complementary Dishes

• A simple cheese board — The salty, sharp notes of a mature cheddar or a creamy blue cheese create a stunning contrast to the sweet, fudgy snowballs.
• A bowl of fresh citrus salad — Segments of orange or grapefruit with a hint of mint cut through the richness beautifully and cleanse the palate.
• Spiced chai or masala chai — The warm spices like cardamom and cinnamon in the chai are a natural flavour companion to the dates and walnuts.

Drinks

• Black coffee — A strong, bitter espresso or Americano provides a fantastic counterpoint to the sweetness, making each bite taste even more caramel-like.
• Earl Grey tea — The bergamot in the tea adds a fragrant, floral note that lifts the entire experience and feels wonderfully sophisticated.
• A cold glass of almond milk — For a non-caffeinated option, the nuttiness of the milk echoes the walnuts and makes for a very cozy pairing.

Something Sweet

• Dark chocolate-dipped orange segments — This is a next-level treat. The bittersweet chocolate and zingy citrus are a perfect follow-up act.
• A small bowl of vanilla bean ice cream — Place a couple of snowballs on the side for a deconstructed, elegant dessert that’s ready in seconds.
• Lemon and poppy seed loaf cake — The bright, zesty flavour of the cake is a wonderful contrast if you’re serving these as part of a larger afternoon tea spread.

Top Mistakes to Avoid

• Using old, hard dates. If your dates are dry and brittle, the mixture won’t come together properly and you’ll end up with crumbly balls that fall apart. The stickiness of fresh, soft dates is your binding agent.
• Over-processing the mixture. Once the mixture forms a ball, stop the processor! If you keep going, the oils from the walnuts will start to release too much, making the snowballs greasy instead of perfectly fudgy.
• Skipping the chilling time. I know it’s tempting to eat one straight away, but they will be too soft and might not hold their shape. That 30 minutes in the fridge is what gives them their signature firm-yet-chewy texture.
• Rolling the balls too large. These are quite rich, so a heaped tablespoon is the perfect size. Making them too big can make them a bit overwhelming and they might not set as firmly in the centre.

Expert Tips

• Tip: For a flavour twist, add a teaspoon of orange zest to the food processor. The citrus brightens everything up and adds a lovely, fragrant note that works beautifully with the dates.
• Tip: If your mixture is too sticky to handle, pop it in the fridge for 10-15 minutes. This will firm up the coconut oil slightly, making it much easier to roll without it sticking to your palms.
• Tip: Get creative with your coatings. Instead of just coconut, try rolling them in crushed pistachios, cacao powder, or even a mix of cinnamon and sugar for a churro-inspired version.
• Tip: For a truly professional finish, after the initial chill, you can give the snowballs a second roll in the coconut. They often look a little damp after setting, and this second coat gives them a pristine, snowy appearance.

FAQs

Can I use a different type of nut?
Absolutely! Walnuts are classic, but this recipe is very forgiving. Pecans work wonderfully for a richer, buttery flavour. Almonds will give a slightly firmer texture, and cashews will make for a creamier, milder snowball. Just make sure you’re using the same weight of raw nuts for the best results. If you have a nut allergy, sunflower seeds or pumpkin seeds are a fantastic substitute—toast them first for the best flavour.

How should I store these, and how long will they keep?
These snowballs are best kept in an airtight container in the refrigerator. The cool temperature helps them maintain their perfect firm-yet-chewy texture. They will keep beautifully for up to two weeks. You can also freeze them for up to three months—just place them in a single layer on a tray to freeze solid first, then transfer to a freezer bag. Thaw in the fridge overnight.

My mixture is too dry and crumbly. What can I do?
This usually happens if the dates weren’t sticky enough. The fix is simple! Add another teaspoon of melted coconut oil and pulse the mixture again. If it’s still not coming together, a tiny splash of water (start with half a teaspoon) can help. Just add liquid gradually—you can always add more, but you can’t take it out.

Can I make these without a food processor?
It’s a bit of a challenge, but not impossible. You would need to very finely chop the dates and walnuts by hand—this requires patience and a sharp knife. Then, you’d have to mix everything together in a bowl, using the back of a spoon to really mash and press the dates into the other ingredients until a sticky dough forms. It’s a good arm workout!

Are these suitable for gifting?
They make wonderful gifts! Place them in a small cardboard box or a clean glass jar, separating layers with parchment paper. They look beautiful and homemade. Just be sure to include a note that says “Keep Refrigerated” so your recipient knows how to store them. They’re a perfect treat for the holidays, a hostess gift, or just a sweet surprise for a friend.