Date Cocoa Bites
No-bake date, oat, and cocoa bites for a naturally sweet snack.
15 min preparation + 20 min chilling · Total: 35 min · 14 servings
Ingredients
- 220 g soft pitted dates
- 90 g rolled oats — Use certified gluten-free oats if avoiding gluten.
- 2 tbsp cocoa powder
- 3 tbsp seed or nut butter — Choose sunflower seed butter for a nut- and sesame-free version; check the label for allergens.
- 40 g shredded coconut (optional)
Instructions
Prepare Date Cocoa Bites
Pulse the dates, oats, cocoa, and seed or nut butter in a food processor until the mixture clumps together.
Shape Date Cocoa Bites
Roll into small bites and coat with coconut if using.
The mixture holds together when rolled into a small ball without crumbling.
Chill and serve Date Cocoa Bites
Refrigerate the bites for 20 minutes, until firm enough to pack or serve; do not bake them.
The bites are firm enough to pick up without losing their shape.
Chill bites: 1200 seconds
Tips
- Use soft dates; dry dates need a short soak.
- A pinch of salt makes the cocoa taste fuller.
Common mistakes
- Adding too many oats makes the mixture crumbly.
- Large bites are harder to chill evenly.
Substitutions
- Use sunflower seed butter for a nut- and sesame-free version; tahini contains sesame.
Storage
Store in a sealed container at 4°C or below for up to 5 days, or freeze for up to 2 months.
Reheating
No reheating; serve chilled or slightly softened.
About this recipe
Dates are enjoyed across the Middle East with coffee or tea. These oat-and-cocoa bites are a modern date-based snack, not a traditional Emirati sweet.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.