Today I was going to post a recipe for beanburgers, but then I made these. The burgers can wait! I don’t really know how to describe them except for yummy! And healthy! And quick and easy to make! So what are you waiting for!
Just one thing, I only put coconut on half of the balls because my husband doesn’t like it but in the recipe I give you enough to coat them all. (He also says he doesn’t like dried apricots but he ate all of these ;)).
Preparation: 15 minutes (plus soaking and freezing time) Servings: 18 balls Cooking time: None Total: 15 minutes
100g dried apricots – soaked for at least 2 hours
100g dates – pitted and soaked for at least 2 hours
2 tbsp agave nectar (optional: only necessary if you have a really sweet tooth)
100g dark chocolate
40g dessicated coconut
First make sure you have some space in your freezer. Then put the hazelnuts in a blender and blend so you get small pieces (you could also chop by hand), but don’t go too far you want little crunchy bits, not a powder. Take the hazelnuts out of the blender and put them in a mixing bowl. Now drain the soaking apricots and dates and put them in the blender with the agave if you are using it. Blend until smooth. Put in the mixing bowl with the hazelnuts and combine. Now make little balls of the mixture. Put them on a baking tray covered in baking parchment and put them in the freezer, for about 2 hours. After 2 hours they will have firmed up a bit so you can use your hands to even out the “balls”. Put dessicated coconut into a clean bowl. Now melt the chocolate, in the microwave or bain marie. Take each ball and drop it into the melted chocolate. Using a teaspoon (so as not to burn yourself) roll the ball in chocolate then take it out and drop it into the bowl of coconut. Roll it around again and once coated place back on the baking tray/parchment paper. Return to the freezer. Once the chocolate has solidified you can take them off the baking tray and put them in tupperware in the fridge.