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Active time
10 minutes
Total time
30 minutes
30, 1/2-inch diameter balls
Serving Size
3 balls

¼ cup ivory teff

7 Medjool dates, pitted

¾ cup raw cashews, divided

2 teaspoons unsweetened cocoa powder

1 teaspoon peanut butter

¼ teaspoon coarse sea salt

⅛ teaspoon cinnamon

2 tablespoons unsweetened coconut chips

  1. Preheat the oven to 350.
  2. To toast the teff grains, spread them out on an ungreased baking sheet and bake for 20 minutes, stirring periodically. (Alternatively, place the grains in a dry skillet over medium heat for 5 minutes, stirring frequently until fragrant and toasted.)
  3. In a food processor fitted with a steel blade, add the dates, ½ cup cashews, cocoa powder, salt, and cinnamon. Process until a smooth paste forms. 
  4. Roughly chop the remaining ¼ cup cashews and the coconut chips.
  5. Stir the cashews, coconut, and toasted teff grains into the date-cashew mixture. 
  6. Roll into bite-size balls, approximately ½ inch in diameter. Store in an airtight container at room temperature, or in the fridge. 


An Oldways recipe and photo, courtesy of Hannah Depin


Calories: 140
Total Fat: 6g (Saturated Fat: 1.5 g)
Sodium: 60mg
Carbohydrate: 20g
Sugar: 12g (Added Sugar: 0g)
Fiber: 2g
Protein: 3g

Yield: 30, 1/2-inch diameter balls

Serving Size: 3 balls

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