I had my first taste of these ‘ball’ snacks at Gwinganna Lifestyle Retreat in the hills of Coolangatta, a place where health and indulgence sit comfortably side by side, offering a particularly special experience. These were always served with a mid-morning drink of some kind after a good physical workout. I should say these particular balls would seldom be offered at Gwinganna as coffee is not usually on the menu, but the idea of it comes from there. They are definitely a pick-me-up and not something I’d have after dinner or I’d never get to sleep.
Ingredients
- 150 g Medjool dates, seeded
- 2 tablespoons hot espresso
- ½ cup (50 g) walnuts, plus extra to decorate (optional)
- ½ cup (70 g) hazelnuts
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- Pinch of sea salt flakes
- ¾ cup (60 g) desiccated coconut
How to Make It
- Place the dates in a bowl and pour over the hot espresso. Stand for 30 minutes or overnight if time permits.
- Preheat the oven to 180°C (fan-forced).
- Place the walnuts and hazelnuts together on a baking tray lined with baking paper. Cook for 8–10 minutes or until golden. Pour into a clean tea towel and rub off the skins while still warm.
- Drain the dates and reserve the coffee. Place the dates in a food processor with the nuts, vanilla, cinnamon and salt and pulse until a slightly textured dough forms. You may need to add some of the reserved coffee if the mixture appears dry the soaking time will influence this. Roll heaped teaspoons of the mixture into balls (about 15 g each), then roll in the desiccated coconut. Top with extra toasted nuts, if desired. Store in an airtight container in the refrigerator or freezer.
