Total Time
Prep 20 mins
Cook 5 mins

A yummy Middle Eastern recipe from Good Deal with Dave Lieberman! A great healthy snack.

Ingredients Nutrition

  • 12 lb raw almonds
  • 2 pints pitted dates (Medjool is really good)
  • 14 cup honey
  • vegetable oil, for forming balls


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grind the almonds in a food processor until finely chopped. Move chopped almonds to a baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and just a shade darker.
  3. Coarsely chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl.
  4. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
  5. Add the honey to the date and almond mixture. Mix together until evenly mixed and smooth.
  6. Coat your hands with some vegetable oil so mixture does not stick too much.
  7. Form mixture into 1-1/2" balls. Roll each ball in ground almonds to coat well. Place in a sealed container until ready to eat.
  8. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together when moving.
  9. Will keep for up to 5 days at room temperature or up to a week in refrigerator.
Most Helpful

Very fun! I used dried apricots instead of dates since that's what I had on hand... it hurt my wrist to mix but they are tasty.

Blue Eyes Willow November 16, 2010

Sharon, these date balls are soooooooo yummy!!!! Wow, I was a little sceptical, cause I dont like dried dates that much, but these little gems are just so moreish! They have a very sweet taste with the roasted almonds adding a nice toasty flavour and lots of crunch. I made half the recipe, but still ended up with 21 nicely sized balls. I used only 1 1/2 tbs of honey and found that to be the maximum sweetness for myself. Maybe next time Ill use even less. I cant wait to present these to my cousin, who likes healthy sweets, I think she will be thrilled! THANK YOU SO MUCH for sharing this wonderful recipe with us! Ill certainly make it again! Made and reviewed for Veggie Swap #21 April 2010.

Lalaloula April 02, 2010

Delicious! I didn't have enough dates so made up the difference with golden raisins. Also toasted some unsweetened coconut along with the almonds and made them quite small so they'd be bite-sized for a party. Thanks!

Cubanita September 07, 2009