Ginger and coconut balls

Author: Rebecca Johnston

Photographer: Devin Hart

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Serves: 10 (makes 10 balls)

Time to make: 20 mins , plus 2 hrs chilling

Ingredients

More weights & measures

½ cup dried dates, finely chopped

⅓ cup dried prunes, finely chopped

¼ cup crystallised ginger, finely chopped

¼ cup raisins

⅓ cup unsalted cashew nuts, finely chopped

¼ cup desiccated coconut

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Instructions

1 In a large bowl combine all the ingredients, except coconut, and mix well. Use a food processor to form a tighter mixture if you prefer.

2 Use wet hands to mould 10 balls. Squeeze mixture tightly so it sticks together.

3 Roll in coconut and place in refrigerator to chill for 2 hours or overnight.

HFG tip

Use a mortar and pestle to finely crush nuts.
Use wet hands to shape the mixture into balls. It makes it much easier!
This recipe will keep for up to 10 days chilled in a sealed container.

Nutrition Info (per serve)

Calories 100cal

Kilojoules 420kJ

Protein 2g

Total fat 4g

–Saturated fat 2g

Carbohydrates 15g

–Sugars 13g

Dietary fibre 2g

Sodium 10mg

Calcium 15mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Oct 2013

One comment on Ginger and coconut balls

Anny Dentener September 18, 2021 at 1:23 pm #

Adding 2 tsp coconut nectar made it stick together much better. Or use maple syrup or honey. i made more smaller balls, 14-15g each rather than approx. 25g as per the recipe , so got 18

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