Vegan Masala Recipe
Peanut and coconut balls
Roasted peanuts, dates, seeds and coconut make these no-bake balls chewy, nutty and naturally sweet. They are small enough for a quick bite but full of proper texture.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
A quick pantry snack with peanuts, dates and coconut, these balls set up well and make a neat bite after a meal or between meals.
Serving idea
Best served simply
Serve chilled with masala chai or pack a few into a lunchbox with fruit.
Recipe-specific guidance
Why this method works
Dates bind the ground peanuts, coconut and seeds without a cooked sugar syrup. Processing the dry ingredients first gives an even texture, while adding warm water little by little prevents a mixture that is too soft to roll.
Cues to watch for
- •Stop grinding peanuts before they release enough oil to become peanut butter.
- •A squeezed spoonful should hold together without feeling wet or sticky.
- •Roll firmly between your palms and chill if the mixture softens in a warm kitchen.
Useful substitutions
- •Use soft pitted dates; soak very firm dates briefly and drain them thoroughly.
- •Sesame seeds can replace some chia where appropriate, though the flavour changes.
- •Keep the coconut unsweetened so the date sweetness remains balanced.
Storage and reheating
Store refrigerated in an airtight container for up to one week. Let the balls stand for a few minutes before eating if you prefer a softer texture.
Cook the recipe
Method
- 1
Put 250g roasted unsalted peanuts, 100g roughly chopped dates, 50g chia seeds and 25g linseeds into a food processor. Blitz for 2–3 minutes, scraping down once or twice, until the mixture starts to gather and look coarse and sticky.
- 2
Add 2 tbsp warm water and blend for about 1 minute more, until the mixture holds together when pressed between your fingers. If it still feels crumbly, add a little more warm water, 1 teaspoon at a time.
- 3
Tip the mixture onto a board and divide it into 20 equal portions. Roll each portion firmly into a ball.
- 4
Mix 50g desiccated coconut with the remaining 50g chia seeds and 25g linseeds in a shallow bowl. Roll each ball in the coating until evenly covered.
A few useful notes
Notes
- The texture should be firm and chewy, not oily or pasty. If the dates are dry, soak them in hot water for 5 minutes, drain well and continue.
- These keep well in an airtight container in the fridge for up to 1 week. They also freeze well; thaw in the fridge before serving.
- Roll the balls firmly so they hold their shape. If the mixture softens while rolling, chill it for 10 minutes and continue.
- For a cleaner finish, pulse the coating lightly so the seeds sit more evenly on the outside.
Gather everything first
Ingredients
- 250g/9oz roasted unsalted peanuts
- 100g/3½oz dates, roughly chopped
- 100g/3½oz chia seeds, divided
- 50g/1¾oz linseeds (also known as flaxseeds), divided
- 50g/1¾oz desiccated coconut
- 2 tbsp warm water, plus more if needed
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