Old-Fashioned Date-Nut Balls from the 1960s
My grandmother wrote the recipe by hand on the back of a piece of cardboard from a Christmas ornament package. These old-fashioned Date-Nut Balls are sweet, chewy little bites made with buttery dates, chopped nuts and crisp rice cereal, then rolled in coconut. They’re an easy no-bake treat with a delicious combination of textures in every bite! Watch the video on Instagram, TikTok or Facebook!
I love that she used what she had handy to save a recipe, and that this little piece of cardboard is still here all these years later! The recipe dates back to the mid-1960s, around the time I was born. Date-nut balls were a popular Christmas treat, so finding her recipe on the back of an ornament package makes it feel especially sweet and nostalgic.
Why You’ll Love This Recipe
No oven needed! Everything comes together in a saucepan, and you only need six ingredients.
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The chewy dates, crunchy nuts and crisp cereal make a delicious combination.
They’re also easy to make ahead for Christmas cookie trays, homemade gifts or an afternoon treat.
Ingredient Notes
Salted butter: Adds rich flavor and a little salt to balance the sweetness. I use butter in place of the oleo listed in the original recipe.
Dates: Use a 10-ounce package of pitted dates and chop them finely. Smaller pieces soften more easily and help the mixture hold together.
Pecans or walnuts: Either works beautifully. Finely chop the nuts so they’re evenly distributed and the balls are easier to shape.
Crisp rice cereal: Adds a light crunch. Fold it in gently so you don’t crush the cereal.
Unsweetened shredded coconut: Coats the outside of each ball and adds texture without extra sweetness. The amount you use may vary depending on how generously you coat them.
How to Make Date-Nut Balls
Melt the butter in a heavy-bottomed saucepan, then add the sugar and finely chopped dates. Cook in heavy bottomed saucepan over medium-low heat, stirring constantly, until the dates soften into a thick, sticky mixture.
Remove from the heat and stir in the nuts, then gently fold in the crisp rice cereal. Let the mixture cool briefly until it’s comfortable to handle.
Shape into approximately 1-inch balls and immediately roll in coconut. Place on a parchment-lined baking sheet and let cool completely. See the recipe card below for the full measurements and instructions.
Quick Tips
Keep the heat at medium-low. The dates and sugar can scorch if the pan gets too hot.
As you stir, press the softened dates against the side of the saucepan with a wooden spoon to help break them down.
Have your coconut and parchment-lined baking sheet ready before you start shaping the balls.
Let the mixture cool just enough to handle comfortably. If it cools completely, it becomes harder to shape and the coconut may not stick as well.
Frequently Asked Questions
Can I use pecans instead of walnuts? Absolutely! Use whichever you prefer or have on hand. Just make sure they’re finely chopped.
What can I use instead of coconut? Try rolling the balls in finely chopped pecans or walnuts. You can also leave them uncoated if you prefer.
Can I use sweetened coconut? Yes, although it will make the finished date balls sweeter. I prefer unsweetened coconut because the filling is already sweet.
How do I store Date-Nut Balls? Store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. Place parchment or wax paper between layers to prevent sticking.
If you’ve never tried date balls before, you might be surprised by how much they taste like candy. The dates soften as they cook with the butter and sugar, creating a sticky mixture that holds everything together. Add crunchy nuts, crisp cereal and a coating of coconut, and you have a simple homemade treat that’s perfect for sharing.
More Recipes from My Grandmother’s Collection
I’m baking my way through my grandmother’s recipe collection and sharing these sweet treasures with you! Follow along on Instagram, TikTok or Facebook for my Grandmother’s Recipes series, with new videos every Monday and Thursday. You’ll find the recipes here on my blog so you can make them in your own kitchen, too.
Date-Nut Balls
Ingredients
- ½ cup salted butter, 1 stick
- 1/2 cup granulated sugar
- 1 package, 10 ounces pitted dates, finely chopped
- 1 cup finely chopped pecans or walnuts
- 2 cups crisp rice cereal, such as Rice Krispies
- 1 cup unsweetened shredded coconut, approximately
Equipment
Instructions
- Line a baking sheet or large platter with parchment paper. Place the coconut in a shallow bowl and set aside.
- Melt the butter in a large, heavy-bottomed saucepan over medium-low heat. Add the sugar and chopped dates. Cook over medium-low heat, stirring constantly, until the sugar has mostly dissolved and the dates have softened into a thick, sticky mixture, about 5 to 7 minutes. As the dates soften, press them against the side of the saucepan with a wooden spoon to help break them down. Do not use high heat, as the sugar and dates can scorch easily.
- Remove the saucepan from the heat. Immediately stir in the chopped nuts until combined. Gently fold in the crisp rice cereal, taking care not to crush it. Let the mixture cool for about 5 minutes, or just until it is comfortable enough to handle. Don’t allow it to cool completely because it will become more difficult to shape and the coconut may not stick.
- Scoop out rounded tablespoonfuls and roll them into approximately 1-inch balls. If the mixture sticks to your hands, lightly butter your palms or wear food-safe gloves. Immediately roll each ball in the shredded coconut, pressing gently so the coconut adheres. Place the finished balls on the prepared baking sheet and allow them to cool completely.
- Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. Place parchment or wax paper between the layers to prevent sticking. Makes approximately 30 balls.