Mamma mia Balls

Perfect little bites for hikes, long days, or gifting with love.

I’ve tried many date balls, especially in South Africa, where you’ll often spot them next to the till or on display in glass jars. Some are great… most are just okay. So I decided to make my own!

After testing different versions, this is the one that got the “Mamma mia!” reaction from everyone who tried them.

Naturally sweet thanks to medjool dates and full of roasted, nutty richness, they’ve become my favourite snack during a long hike, a road trip, or as a sweet little gift when visiting friends. Rolled in coconut, cacao, or crushed nuts (my favourite), they’re also the perfect treat to keep nearby during a long workday… flavourful, nutrient-rich, and energising without the crash.

Like most of my recipes, I tend to play with what I have at home… but below is THE base version.

Serves 10-12

Preparation 25 minutes

• Ingredients

  • 200 g pitted Medjool dates (keep a handful whole to place inside each bite)

  • 80 g roasted hazelnuts

  • 1 tbsp coconut oil

  • 2 tbsp cacao powder

  • 2 tbsp almond butter

  • Pinch of sea salt

• Method

  1. Roast the nuts (if not already roasted) at 180°C for about 8–10 minutes, until golden and fragrant. Let them cool.

  2. Set aside a handful of whole roasted hazelnuts to place in the centre of each bite for a crunch.

  3. In a food processor, blend the nuts until finely ground. I like to leave a bit of texture.

  4. Add the pitted medjool dates, almond butter, coconut oil, cacao powder, and a pinch of sea salt.

  5. Blend everything together until the mixture is sticky and well combined. It should hold when pressed. If it’s too dry, just add a little more almond butter.

  6. Rub some coconut oil on your palms, then roll about 2 tablespoons of the mixture into balls. Press one of the whole hazelnuts into the centre of each, then roll to close. I like them around 35g each. (hehe, my German precise side showing up)

  7. Coat each one in ground pistachios, sesame seeds, or desiccated coconut, whichever you love most.

  8. Chill in the fridge for at least 30 minutes to firm up.

     Enjooooooy! 💛

• Tips

  • Use any nut butter you like, almond is my favourite, but peanut butter or tahini work too.

  • For coating, try ground nuts (hazelnuts, almonds, pistachios), desiccated coconut, or sesame seeds … hazelnuts are the winner so far.

  • I also love to drizzle or fully cover them in melted dark chocolate, add some nuts or goji berries on top and then pop them in the fridge to set.

  • Mix it up with chia, flax, or any nuts you have on hand (cashew, pecan, almond, walnut).

  • Add a warm touch with cinnamon or cardamom.

  • Add a twist with orange zest or a pinch of ground espresso.

  • Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 6 months.