Place the pitted dates in a microwave-safe bowl and microwave for about 30 seconds to soften them. This makes blending easier and gives a smoother texture.

Add the softened dates to a food processor or high-speed blender. Blend until they form a thick, sticky paste.

Toss in the almonds, cashews, and walnuts. Blend again until the mixture is evenly ground and starts to clump together. You can blend longer for a smoother texture or leave it slightly chunky for a bit of crunch.

Add the cocoa powder, instant coffee powder, and a pinch of salt. Blend again until everything is well incorporated.

Lightly grease your palms with ghee or neutral oil. Scoop out small portions of the mixture and roll into bite-sized balls.

Enjoy immediately, or store in an airtight container in the fridge for up to 2 weeks.

Add sesame seeds to the food processor along with the nuts during Step 3 of the classic recipe.

Once blended, roll into balls as usual.

Roll the finished balls in extra sesame seeds to coat for added texture and a nutrient boost.

After rolling the classic mixture into balls, roll each one in desiccated coconut until evenly coated for a beautiful snow-dusted finish.

Melt dark chocolate in a microwave-safe bowl in 15-second intervals, stirring in between until smooth.

Dip each finished ball into the melted chocolate using a fork.

Place on parchment paper and chill in the fridge for 5–10 minutes until set.

Melt milk chocolate the same way as the dark version—15-second intervals in the microwave, stirring in between.

Dip each ball into the chocolate using a fork.

Place on parchment paper and set in the fridge for 5–10 minutes until the chocolate hardens.