Date Crunchy Balls Recipe

on Sunday, June 3, 2012

Date Crunchy Balls Recipe by

Dates are very popular across the Middle East. In addition to their very sweet taste, Dates are very healthy and a great source of energy. Arabs use Dates a lot for making different kinds of sweets. We use whole Dates as well as pitted, and ground Dates.

Being a person who hates waste, particularly food waste, I keep trying to come-up with different ways to use any leftover ingredients in my cupboards. 

A particularly challenging time is after Christmas when I find my cupboards overflowing with leftover nuts, chocolates, Dates, cereals, jams, marzipan … you name it and probably I will have it in my kitchen!

So each year, January is my exploratory month when I try to come-up with simple, tasty creations out of my leftovers. One of these creations was these delicious “Date Crunchy Balls” that have since become a staple cookie that I serve to my guests.

Date Crunchy Balls Recipe

Guest post prepared and submitted by Sana Qusous Awad

Preparation time: 15 min


1 cup of ground dates
1 cup of rice krispies

For coating

Icing sugar or cocoa
Crushed walnuts or pistachios

How to make Date Crunchy Balls:

  • Mix date and rice krispies.
  • Date Crunchy Balls Recipe by

  • Shape dough into small balls.
  • Date Crunchy Balls Recipe by

  • For the coating, dip some of the cookies in icing sugar, others in cocoa, or nuts.
  • For the cookies you want to cover with nuts, dip them first in jam or maple syrup and then roll them in the crushed walnuts or pistachios.
  • Place date balls in mini paper cups.
  • Date Crunchy Balls Recipe by

  • Store Date Crunchy Balls in an airtight container at room temperature.

Hope you enjoyed today’s easy sweet recipe: Date Crunchy Balls Recipe.  Bon appetite.

اضغط الرابط لقراءة وصفة كرات التمر باللغة العربية

Sana AwadSana Qusous  Awad: An avid gardener and cook. I live in a farmhouse and enjoy growing organic herbs and vegetables, producing homemade jams, and of course cooking. I have a love affair with dough and baking. In 2006, competing against 5-start hotel chefs, I won the gold medal at the Zara Hospitality Food Competition, and enjoyed two weeks of training at Glion Institute, Switzerland. I also attended chocolates, pastries and bread training in Belgium. I’m currently working on my first cookbook, which I hope to publish by the end of 2012.