Orange date balls |

A hint of orange and something extra

It’s not as if making date balls is something special really. I mean lets face it, the internet is full of variations to the theme but still…. I did want to share this one with you. Maybe mostly to make sure I do not forget the recipe as it is soooo good. So good in fact that Tom suggested I make it in batches to sell at the market. I don’t know about that though. The cost might be way too much for the profit but we’ll see. I need to calculate if it is worth the trouble.

Orange szechuan date balls |


What really makes these beauties so special is the szechuan pepper. I love szechuan. It’s a little bit spicy but not too much and the floral taste goes really well together with the pistache and the orange in this recipe. I think I am seriously addicted. Forget all the other date truffles or however you want to call them. These are the ones you want to make!

Orange date balls |

Chocolate orange date balls with szechuan pepper

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20 balls


  • 200 grams medjool dates
  • zest of 1 orange
  • 50 grams hazelnuts
  • 1 tsp fresh grated ginger
  • 1/4 tsp cardamom
  • little bit of orange juice (not too much. You don’t want it to get too wet
  • 1 tbsp coconut oil
  • 3 tbsp raw cacao powder plus extra for rolling
  • 50 gr pistachio nuts
  • 2 tbsp szechuan peppers the pretty pink pepper

  • Remove the stones from the medjool dates and place in the foodprocessor. Chop them roughly with the machine than add the other ingredients, except the pistache and the szechuan.
  • Mix thoroughly until it becomes a sticky ball.
  • Make little sized balls of the mixture
  • Chop the pistachio and the szechuan finely and mix it. Roll each ball through the nut-pepper mix and push a little if necessary.
  • It will keep for a week outside of the fridge or two weeks in the fridge


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

How I took the photo

We started out with the darker shot (the second photo) but in hindsight I didn’t like the background and the green paper napkin that dominates the scene so we switched to the lighter setup which I think showcases the balls much more.

The light in the dark shot was coming from behind. No reflector used but blocked the light a bit from behind. The lighter shot was lit from the side and behind.

Technical details: Canon EOS 5D Mark IV. Lens 100mm f2.8 macro. 1/5s at f5.0 iso 125


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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist