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Medjool Date Buckwheat Brownie Crunch Balls

  • Author: Natalie
  • Prep Time: 00:20
  • Total Time: 20 minutes
  • Yield: 12 balls 1x
  • Category: snack
  • Method: no bake
  • Cuisine: american


A fudgy brownie ball rolled in crunchy cinnamon toasted buckwheat into the perfect easy bite-sized snack. Vegan, gluten-free, naturally sweetened!



Toasted Buckwheat Coating

  • 1/3 cup (60g) raw buckwheat groats
  • 2 tsps coconut oil
  • 1 tbsp cacao powder (or cocoa powder)
  • 1 tsp cinnamon
  • Pinch of salt


  1. In a non-stick pan, stir together the buckwheat, coconut oil, cacao powder, cinnamon, and salt until evenly coated.
  2. Toast on medium low heat stirring constantly for 6-8 minutes until it is starting to brown and looks dry. You will also start to smell the toasty scent when it’s done too.
  3. Remove from heat and transfer to a dish to cool.
  4. In a food processor, process the dates until broken down into a sticky paste with no large chunks remaining.
  5. Add the cacao powder, coconut flour, coconut cream, salt, and vanilla. 
  6. Process to form a sticky dough.
  7. Scoop out one tablespoon at a time, roll into a ball, and roll to coat in the toasted buckwheat.
  8. Refrigerate for a couple of hours until firm (and they just taste better cold in my opinion).
  9. Enjoy straight from the fridge. Keep the leftovers in the fridge in an airtight container for up to a week.


*Or scooped out of the top of a can of full fat coconut milk that has been chilled overnight. You can sub with nut/seed butter but they will be squishier. Or try coconut oil, but reduce the amount to 1/4 cup.


  • Serving Size: 1 ball
  • Calories: 90
  • Sugar: 11g
  • Fat: 2g
  • Saturated Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 2g

Keywords: vegan, gluten free, snack, chocolate, dessert, no bake, healthy