Makes about 20 balls
Medjool dates and lime make an unexpected but delicious duo that tastes just like Key Lime Pie. In this recipe, we drive that idea home by creating a bite-size treat rolled in buttery toasted graham cracker crumbs and coconut. Almond flour adds texture without overshadowing the dates and lime. This may seem like a lot of lime juice and lime zest, but it’s balanced by the sweetness of the dates, vanilla, and a pinch of salt. Make these ahead of time and then store in the fridge for a quick snack!
Ingredients:
- One 9-ounce cup Rancho Meladuco medjool dates (12 to 15 dates), pitted
- 1 cup almond flour
- Zest of 2 limes, plus 3 Tablespoons fresh lime juice
- 1 teaspoon vanilla extract
- Kosher salt
- ¼ cup unsweetened shredded coconut
- ¼ cup crushed graham crackers (about 4 crackers)
- 1½ Tablespoons unsalted butter, melted
- 1½ teaspoons coconut sugar or brown sugar
In a food processor, combine the pitted dates with the almond flour, lime zest and juice, vanilla, and ½ teaspoon kosher salt. Pulse until the mixture forms a sticky, cohesive dough. Scrape into a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
Meanwhile, preheat the oven to 350°F. Spread the coconut in an even layer on a small rimmed baking sheet or pie plate. Bake until beginning to brown, about 5 minutes. Transfer to a small bowl and let cool completely. Wipe off the baking sheet.
In a separate small bowl, toss the crushed graham crackers with the melted butter, coconut sugar, and a pinch of kosher salt. When the coconut is done, spread the graham cracker crumbs in an even layer on the baking sheet. Bake for 8 to 10 minutes, or until toasty and fragrant. Return to the small bowl you were using and let cool completely.
Using a #40 level scoop, portion out the dough. Then, roll each portion between your hands to form smooth, bite-sized balls, about 1-inch in diameter. You should have about 20 balls. Lightly wet your hands, if needed.
Roll the balls in the toasted coconut or graham cracker mixture, pressing lightly to ensure they’re evenly coated. Transfer to a large plate and refrigerate for at least 30 minutes before serving.
MAKE AHEAD The Key Lime Pie Balls can be stored in an airtight container (our Grinder cup is a perfect re-usable storage container for these) in the refrigerator for up to 1 week.
Recipe & Photos: Julia Heffelfinger @JuliaHeff