1 cup unsalted cashews
¼ cup Steel cut oat blend
8 Soft Tunisian dates
1½ tbsp Dutch Dark Cocoa
2 tbsp Sweet Shiraz (red wine)
Drop the cashews and oats in a food processor.
Plonk the dates through the shoot, one by one and continue blending.
As you blend, add the cacao powder.
As I found the mixture a bit on the dry side, I decided to be different (as I usually do with any recipe) and added the sweet shiraz, 1 tbsp at a time, as it was sitting on the table top next to the blender.
It just gave me that little extra bit of moist and it’s perfect.
Take it out of the blender, and should you end up with some ingredients, not properbly incorporated, just kneed it with your fingers, and voila, you have a nice sticky mixture coming together in one big lump.
I used a 12.5ml measuring spoon (slightly heaped) to scoop up the mixture and then rolled it in the palm of my hands and formed the balls.
Place the balls on a baking tray, and then pop it in the fridge until balls are set and hardened.
Notes: I doubled the above recipe and now have 27 balls, of ± 12.5ml size ready to munch on. Without doubt, I had to test one, but have to admit, I ended up testing more than just one. I will not say how many …..
Original Post and credit goes to my fellow blogger: foodbycamilla
Slightly modified, prepared, tried and tested by: Es Slabs
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