Date, Fig and Nut Bites


Date, Fig and Nut Bites

  • Servings: ± 12 - 16
  • Difficulty: Easy
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Date, fig and nut bites


  • ¾ – 1c dried dates and/or figs (or any other dried fruit)
  • 1-2T water
  • 1½T coconut oil or butter
  • ½c nuts, any one variety or mixed nuts
  • ¼c sunflower seeds (toasted is nice)
  • ¼c dessicated coconut, fine or medium ground
  • Pinch of sea salt
  • ½t vanilla essence
  • 1T sesame seeds (optional)
  • 1-2t ground cinnamon (optional)
  • 1-2t cocoa powder (optional)
  • Extra coconut to roll in (optional)


Put the dried fruit in a steamer (if you have one) or in a sieve perched over a pot of boiling water for 10 – 15 mins. This helps to soften them, which makes them easier to mush up.

If it’s cold and your coconut oil is in solid form, or if you’re using butter instead of coconut oil, then put that on the stove to melt at a very gentle temperature.

While you’re waiting, grind up your nuts, if they’re not already ground (I like them quite coarsely ground for extra crunch). Then your sunflower seeds, if you’re grinding them. Or just grind half of them.

Place the nuts, sunflower seeds, dessicated coconut and salt, plus the sesame seeds, cinnamon and cocoa powder (if using any or all of those) in a bowl. Give it a good stir.

Then as soon as the dried fruit is softened, either mash it up with a fork or blend it in your grinder. You may well need to add a dash of water to help the process if it’s a bit dry.

Now add the fruit to the seeds, etc, along with the vanilla essence and coconut oil/melted butter. Mix is all up until all the parts start coming together. If need be, add a dash more water. It should be a consistency that feels something like dough.

Now taste it and decide if you want to add more cinnamon, cocoa, vanilla, salt or whatever. If so, mix it up well again afterwards.

Roll the dough into balls – I like them about 3cm in diameter, but you could go smaller or bigger if you like.

When all the balls are made, roll them in the extra coconut if you like. The easiest way is to put some coconut into a bowl, roll the balls and put them straight onto a plate. The coconut oil/butter in them will stop them from sticking, so no need to grease the plate.

Refrigerate for at least half an hour so the coconut oil/butter can set again, which helps the balls become firmer and easier to eat. Store them in the fridge until you’re ready to eat them – they’re fine for at least a week there (although I doubt there’ll be any left by then!).

Serve in a small bowl (they’re delicious with coffee) or wrap a few in a little bag or transparent box, with a ribbon, to give away as a gift.


© Alexandra Lawrence and Inspired Nourishment, 2016