With no added sugar, these Christmassy treats are easy to make and an absolute show stealer. Choose from bitter, dark chocolate or creamy white - with a couple of spoonfuls of maca powder, sneaked in for extra health benefits!
Equipment
- Food Processor
- Bain Marie - to melt the chocolate
- Sheet of Baking Paper
Ingredients
- 250g Dried, Pitted Dates
- 100g Walnuts (ground)
- 20 - 22 Glace Cherries
- 200g Dark Chocolate
- 200g White Chocolate
- Choice of Sprinkles to Decorate
Method
- Whizz the dates in a food processor until they form a thick paste, sort of like a dough.
- Add the ground walnuts and the maca powder by kneading them into your date-paste.
- When ready, start forming little balls with your fingers.
- Take a bit of a mixture and squash it between your fingers to get a little square.
- Put a glacé cherry in the middle of it and fold the sides.
- Make it smooth and even by rolling it around between your palms - you should be getting 20-22 little balls.
- Melt the chocolates in a heat proof dish above hot water (not boiling water though, keep the heat very low).
- Place your bonbons into the melted chocolate and cover them well, I found that a simple fork works the best for this.
- Place them on a dry, smooth surface like a sheet of baking paper.
- Sprinkle your choice of decoration on the top of them. They taste better if you put them in the fridge for a few hours before consuming.
- The whole process should take you only an hour - Enjoy!
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