Very Cherry Balls
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- Serves: Makes 15-20
- Preparation: 10
- Passive: 80
- Ready: 90
Sweet, pretty, easy to pack and nutritious, these little balls are essentially just fruit and nuts turned into small treats!
Ingredients
- 4–6 dates, pitted
- 50 g dried cherries
- 225 g ground hazelnuts
- 1 tablespoon ground flaxseeds
- ground cinnamon, to taste
- Bourbon vanilla powder, to taste
- a little raw almond milk, if needed
- coconut flour, cocoa powder or coarsely ground nuts, for coating
Method
Put the dates and cherries in a bowl, cover with warm water and allow to soak for 20 minutes or until soft. Drain the dates and cherries and reserve the soaking water.
Put the soaked dates and cherries in a food processor or blender and blitz until blended into a thick paste, adding a little of the reserved soaking water, if needed.
Mix together the ground nuts and seeds and add cinnamon and vanilla powder to taste. Add the puréed fruit and mix well to get a smooth, thick paste. Add a little milk if the mixture is too dry.
Take portions of the mixture about the size of chocolate truffles and roll into balls with your hands. Roll them in any (or all) of the suggested coatings. Transfer to the fridge to chill for at least 1 hour before serving.
Additonal notes
Recipe taken from Vegan Snacks published by Ryland Peters & Small (£9.99)
Photography © Ryland Peters & Small
“Sweet, pretty, easy to pack and nutritious, these little balls are essentially just fruit and nuts turned into small treats. They make you feel like you’re eating something special!”
