Ingredients
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- 1 cup unsalted cashews
- 1/4 cup steel-cut oat blend
- 8 soft Tunisian dates, pitted
- 1 1/2 tbsp Dutch dark cocoa powder
- 2 tbsp sweet Shiraz red wine
Instructions
- Add the 1 cup unsalted cashews and ¼ cup steel-cut oat blend to a food processor and pulse until you get a slightly coarse, sandy texture. It should still be coarse, as you do need it for texture.
- If your dates feel a bit firm, pre-soak them in warm water for about 5 minutes first, then drain well.
- With the processor running, drop in 8 soft Tunisian pitted dates, one at a time.
- Add the 1½ tbsp Dutch dark cocoa powder and continue blending until everything starts clumping together. Scrape down the sides if needed, as they tend to stick a bit.
- Now, drizzle in the 2 tbsp sweet Shiraz red wine, 1 tbsp at a time, blending in between.
- You’re looking for a soft, slightly sticky dough that holds together when pressed. If it still feels dry, add a tiny splash more wine.
- Once blended, tip the mixture out. If you notice a few stubborn bits that didn’t mix in properly, just knead them gently with your fingers for a minute until they come together into one cohesive lump.
- Scoop about 1 tbsp portions (around 12.5 ml). I did mine slightly heaped and rolled them between your palms to form balls. If the mixture sticks too much, lightly dampen your hands.
- Place the balls on a lined tray and refrigerate for 30 to 45 minutes until firm. They’ll set nicely and hold their shape.
Equipment
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Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 2 balls
- Calories: 209
- Sugar: 19.3 g
- Sodium: 4.3 mg
- Fat: 9.6 g
- Saturated Fat: 1.9 g
- Trans Fat: 0 g
- Carbohydrates: 30.2 g
- Fiber: 3 g
- Protein: 4.2 g
- Cholesterol: 0 mg
