Chocolate covered Christmas spiced cashew & Medjool date balls

by veronica

I rather indulge in a healthier sweet or dessert, even though it’s Christmas. This is in part a raw desert which does not contain any processed sugar. The brand of chocolate I use is a chocolate called Vivani Panama  92% which is really high in cacao, sweetened with coconut nectar sugar and free from any lecithin.

Serve this dessert with a good quality espresso, green jasmine tea or oolong tea.


  • 10 pcs Medjool dates, pitted
  • 250 ml cashew nuts, raw
  • 2 pinches of Himalayan pink rock salt
  • 4 tsp cinnamon powder
  • 1 tsp coconut oil, raw
  • 0,5 tsp cardamom powder
  • 0,5 tsp clove powder

For Decoration

  • 80 g 92% dark chocolate sweetened with coconut nectar sugar, you need to melt
  • 6 pcs Coconut nectar sugar
  • Cinnamon powder
  • Finely chopped nuts


  1. Add the cashew nuts to a food processor, give them a quick spin so they are coarsely chopped.
  2. Add pitted Medjool dates, and coconut oil and process for 1- 2 minutes.
  3. Add spices and salt, then blend the mixture until it becomes sticky and a tough dough.
  4. The cashew nuts should still be 2-3 mm in size but evenly blended with spices and dates.
  5. Form balls the size of cherry tomatoes and place them in a jar in the fridge. Wait until the balls have hardened slightly and are cold throughout before you coat them in melted chocolate.

Decoration Directions

  1. Melt 6 pieces of dark chocolate carefully in a water bath.
  2. Dip each ball, one and with the help of two forks and place on a tray with baking paper.
  3. Sprinkle with any desired decoration, on top of each ball. When the chocolate has dried completely, add the date balls to a jar and store them in the fridge.

This recipe is part of a suite of recipes that I developed for Fresh Vegan Magazines Christmas Issue.

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