Coconut-Date-Nut Balls Recipe

36 servings, ready in 10 minutes

Preheat oven to 350 °F (180 °C). Bake coconut, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

Melt butter in a large skillet over low heat. Add dates and pecans; cook over low heat, stirring constantly until dates are softened. Cool to touch (about 5 minutes).

Beat egg substitute and SPLENDA® Granulated for 3 minutes at medium speed with an electric mixer; add to date mixture.

Cook over low-heat, stirring constantly, until mixture thickens (about 3 minutes).

Stir in rice cereal. Cool to touch. Shape into 1-inch (2.5 cm) balls.

Roll in toasted coconut.


  • 3/4 cup (180 mL) flaked coconut
  • 1/2 cup (125 mL) butter
  • 1 (8 ounce/250 mL) package dates, chopped
  • 3/4 cup (180 mL) chopped pecans
  • 1/2 cup (125 mL) egg substitute
  • 3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 3 1/2 cups (875 mL) crispy rice cereal

Nutrition information

per serving
Total Fat 5.00g
Saturated Fat 2.00g
Sodium 0.55mg
Total Carbohydrates 8.0g
Fibre 1.00g
Sugars 5.00g
Protein 1.00g

Share this recipe