Date and Almond Butter Paleo Balls

These raw food morsels are delightfully moreish, quick to make and perfect as a little treat to help keep you on the straight and narrowish in January.

Take one to work to get you through the afternoon slump or to the gym to reward yourself for even being there.

If you’re actually trying to lose weight, remember don’t eat too many as dates are very high in sugar. Keep them in the fridge for up to 2 weeks (maybe in a Tupperware box with a note on to remind yourself not to scoff the lot!)

Use this recipe as a guideline. If you have a more savoury palate, use less dates. If you prefer things a little sweeter, use the lot and add the vanilla. Either way, these are Paleo’s answer to Reese’s Cups – but much, much nicer!

Wear your apron for the chocolate dipping.


  • 400g fresh dates
  • 150g dark chocolate, 70% cacao minimum
  • 170g smooth almond butter (although crunchy works if you prefer more texture). If you don’t like almonds you could use cashew butter but peanut butter no matter how organic is not paleo (legumes vs beans/beans vs legumes). We’re not the type to take this too seriously so frankly, I’d use what you like.


  • 1tsp vanilla bean paste (not Paleo unless it comes straight from the bean)
  • Sea salt flakes (sprinkle a few flakes on the top while the chocolate is still warm to make them more grown up and stop the children snarfing them all.)


  1. De-stone and roughly chop the dates.
  2. Put the dates and almond butter (plus vanilla paste if using) into a food processor and blitz for 3-4 minutes until you have a combined paste. Chill for 10 minutes.
  3. Divide the paste into roughly 20 pieces. Roll and shape into balls. Make sure they are firm – you don’t want bits dropping off into your melted chocolate.
  4. Melt your chocolate in a heatproof glass bowl over a saucepan of simmering water. This is not the time to bother with temperatures specific enough to achieve a final tempered crack. Just melt it.
  5. Drop your balls into the chocolate, turn gently until fully coated and remove with a fork. Place onto greaseproof paper.
  6. Chill or simply leave to harden.
  7. Eat.

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