This recipe is super easy and the date balls are such a winning snack to keep around for the festive season.
Ingredients:
1 x 200g pack of marie biscuits
200g butter
125ml sugar/ fructose
250-300g of chopped, pitted dates
1 vanilla pod, seeds scraped out
desiccated coconut for rolling
Instructions:
Place marie biscuits in a food processor and pulse until they form rough crumbs and small pieces. Set aside.
In a saucepan over medium heat, place the butter, sugar and dates and stir until butter is melted and sugar fairly dissolved. Add the vanilla seeds or 2 teaspoons of vanilla essence. Combine date mixture with the crumbs by stirring it in or combining in the food processor.
Roll into bite-size balls. Sprinkle coconut onto a clean surface and roll the balls through the coconut until covered. Refrigerate for a 3 to 4 hours before serving.
Keeps up to a week.
*For sweet-baked goodies, I keep some of my sugar in a container with vanilla pods, giving the sugar an instant flavour and a great additional touch to your home-baked treats.
 |
| Here are some I made for my friend Seth |
Ingredients:
1 x 200g pack of marie biscuits
200g butter
125ml sugar/ fructose
250-300g of chopped, pitted dates
1 vanilla pod, seeds scraped out
desiccated coconut for rolling
Instructions:
Place marie biscuits in a food processor and pulse until they form rough crumbs and small pieces. Set aside.
In a saucepan over medium heat, place the butter, sugar and dates and stir until butter is melted and sugar fairly dissolved. Add the vanilla seeds or 2 teaspoons of vanilla essence. Combine date mixture with the crumbs by stirring it in or combining in the food processor.
Roll into bite-size balls. Sprinkle coconut onto a clean surface and roll the balls through the coconut until covered. Refrigerate for a 3 to 4 hours before serving.
Keeps up to a week.
*For sweet-baked goodies, I keep some of my sugar in a container with vanilla pods, giving the sugar an instant flavour and a great additional touch to your home-baked treats.
Comments