A wonderful, high-energy snack made with two of the most common ingredients in the house: dates and nuts!
- 30 large, soft Medjool dates, pitted and checked -
- 1 cup walnuts -
- 3 Tbsp dry red wine -
- 1 1/2 cups roasted, unsalted hazelnuts -
- 1 cup dried coconut flakes -
Place the dates, walnuts, and wine in a food processor and pulse with the metal blade until you have a uniform mixture, but not too fine. Transfer the mixture to a bowl and refrigerate for 1 hour. Meanwhile, wash out the food processor and pulse the hazelnuts until finely ground.
Using a melon baller or a very small ice cream scooper with a spring, form the date-nut mixture into balls. (They don’t have to be very smooth.) Roll the balls in your hands until they are smooth and round.
Place coconut flakes and ground hazelnuts in two separate shallow dishes. Roll half the balls in the ground coconut and the other half in the hazelnuts. For an elegant presentation, place the balls into gold cellophane bags or gold cupcake holders.
The balls last in the refrigerator for up to a week and in the freezer for a very long time.
To shape the balls more easily, dipthe scooper into a boiling water between each scoop
If you have leftover coconut or hazelnuts, you can store it in a small container and add it to your next Pesach cake. They can easily be incorporated into almost any recipe.
Photos By Daniel Lailah.
Styling By Amit Farber.
This recipe originally appeared in Mishpacha Magazine.