- Break the dates into small pieces and place into a heat proof bowl. Stir in the boiling water and leave to stand for 30 mins, then mash with a fork to form a smooth paste.
- Meanwhile, place the chocolate, butter and double cream in a heatproof bowl over a saucepan of water over a low heat. Do not let the water boil or touch the bottom of the bowl.
- When the chocolate and butter start to melt, stir to form a smooth thick sauce.
- Stir the mashed dates and cocoa powder into the chocolate mixture until evenly combined. Cover and refrigerate for 1 hour until the mixture has set
- Use a teaspoon to scoop out 27 equal mounds of the chilled mixture then use your hands to roll them into balls. Roll 9 of the balls into the chopped toasted nuts until completely coated, roll a further 9 in the desiccated coconut and the final 9 in the flaked almonds.
- Cover and return to the refrigerator for at least 30 mins or until ready to enjoy.
Recipe from Whitworths.
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Dried fruit acts as a binding ingredient to keep everything together and the natural sweetness means that there's no need to add any sugar
100g pitted dates 2 tbsp water, boiling 250g dark chocolate, broken into pieces 50g unsalted butter 50ml double cream 1 tbsp cocoa powder 50g chopped toasted nuts 50g desiccated coconut 50g flaked almonds, slightly crushed
Time: 35 mins Serves: 27 Nutrition: n/a