A sweet treat is always fun to whip up whether it is for an occasion or to have on hand for a guilt free delight. The most important part of this recipe is that the balls need to go into the freezer to firm up to get that nice gooey caramel flavour and texture. Once just blitzed, it isn’t ready yet!! Ensure to place in the freezer for half a day to enjoy the delights to their fullest.
- 2 cups dried dates, pitted
- Boiling water
- 3 tablespoons natural peanut butter (Mayvers or Pics brand)
- 1/4 cup pure maple syrup or rice malt syrup
- 1/4 cup desiccated coconut
- 3/4 cup hazelnut meal
- 1 tablespoon raw cacao powder
- hazelnuts to place in the centre of the ball
- 150g dark chocolate for coating
In a small bowl, pour boiling water over the dates and allow to sit for 15 minutes to absorb the moisture.
Strain the dates and place in a food processor or Thermomix and blitz until they form a paste.
Add natural peanut butter and blitz again.
Add the coconut, pure maple syrup or rice malt syrup, hazelnut meal, raw cacao and combine.
Grab a small amount of mixture, place a hazelnut in the centre and roll into a ball. Repeat process and place onto a lined baking tray until ready to coat in the chocolate.
Melt the dark chocolate and dip 1 ball in at a time coating completely. Remove and place onto a tray until all balls are coated.
Place immediately into the freezer to firm up. Keep the balls in the freezer so the chocolate does not melt but also to ensure the caramel centre is delicious!
As always, enjoy!