Last Updated on February 10, 2025 by Megan Jones

Sticky dates, crunchy roasted almonds, plump raisins and chia seeds all come together to make these little chocolatey treats. Perfect for an after dinner indulgent treat or an afternoon ‘pick me up’. After more chocolatey recipes? try the Pret’s Dark Chocolate Almond Butter Cookies | Oil Free

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Why you’ll love these:

• They are loaded with fruit and crunchy nuts – hello texture and crunch!
• Studded with chia seeds for the ‘crunch factor’.
• Coated in dark chocolate to balance the sweetness of the dates
• Sprinkled with Cornish flaky sea salt – because sea salt and chocolate is a dream combination.

Recipe tips and tricks:

The key to these chocolatey treats is to not over mix the mixture, this is why I have not used a food processor, which may be quicker, but you run the risk of over processing it and it loosing the chunky, nutty texture.

I have added a small amount of odourless coconut oil to the melted chocolate, to make it more of a silky and shiny mixture. You can opt out of using this, and they will still turn out just as nice.

Make sure you use roasted almonds! they add a lovely roasted nutty flavour which mixes so well with the sweetness of the dates and the dark chocolate.

Feel free to swap out the almonds for another nut of your choice, I used almonds as this is what was in the original chocolate I used to eat. Hazelnuts would work brilliantly, and I am planning on using hazelnuts in my next batch.

Storage tips:

They will keep in a air-tight container for up to a month IF they last that long! (They don’t last much past a few days in our house with two boys around) Evidence below…..

Chocolate Fruit & Nut Balls

Megan Jones

Sticky dates, crunchy roasted almonds, plump raisins and chia seeds all come together to make these little chocolatey treats. Perfect for an after dinner indulgent treat or an afternoon ‘pick me up’

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Ingredients

  

• 200 g Dates pitted
• 60 g Raisins
• 60 g Oats
• 150 g Dark chocolate
• 1 tsp Vanilla extract
• 1 tbsp Coconut oil
• 60 g Almonds Roasted and roughly chopped
• 30 g Chia seeds

Instructions

 

• Preheat your oven to 180C/350F (fan).
• Spread the almonds and oats onto a paper-lined baking tray and bake at 180C/350F for 8 minutes or until golden.
• Remove from the oven and set aside.
• In a medium-sized mixing bowl combine the raisins, dates, chia seeds, vanilla, then mix to combine.
• Add the toasted mixture, a pinch of salt, to the same mixing bowl (no need to wash or rinse) then mix and squish together well with your hands to combine.
• Scoop 1 tbsp sized balls of the mixture and roughly form them with your hands.
• Place onto a tray and pop into the freezer to set.
• Melt ⅔ of the chocolate over low heat.
• Once melted add the remaining chocolate and remove the pot from the heat, then stir until all the chocolate has melted.
• Remove the balls from the freezer and coat in the chocolate and top with a sprinkling of flakey sea salt.
• Now pop them into the fridge to set for a few hours or overnight.
• Store in an airtight container or jar in the fridge.

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