Cape Malay Coconut Date Balls

Sweetmeats, not to be confused with sweetbreads, are dainty mouthfuls of deliciousness, made mostly of preserved fruits, biscuits and butter. From there, the road opens to any number of tasty additions, from coconut, dried fruit and nuts. Today we’re making a family favourite, my Cape Malay Coconut Date Balls.

Date balls are perfect for in-between snacks or to serve with after dinner coffees. The sticky texture of Medjool dates help to bind them together. They’re softer and sweeter than dried dates. Unfortunately block-dried dates won’t yield the same fudginess. I’ve added a drizzle of honey and some ground almonds for a nuttier taste. Coated in coconut fluff, these date balls are a delectable anytime treat.

Cape Malay Coconut Date Balls

Makes 18

250 g Medjool dates, pitted
15 ml honey
20 g butter
10 ml lemon juice
15 ml water
1 egg, lightly whisked
200 g Bakers Tennis Biscuits or similar coconut biscuits, roughly chopped
40 g ground almonds
desiccated coconut, for finishing

Chop the dates into smallish pieces. Place in a saucepan, along with the honey, butter, lemon juice and water. Stir over a medium heat until the butter is melted and the dates start to break up. Turn the heat off and whisk in the egg. Mix until well combined, allowing the residual heat to cook the egg.

Add the chopped biscuit and ground almonds.

Chill the mixture for 30 minutes before rolling into walnut sized balls. Coat with desiccated coconut.

Place in the fridge for an hour or two until the date balls are cool and firm. Stored chilled, in an airtight container.

Everyone loves small, sweet bites. Here are some of my go-to recipes that are quick and easy.

Almond butter and oat snack balls

Cashew and tahini bliss balls

Gluten free rice pop balls