Besides the crunched-up almonds and vanilla, these are the ingredients.
A few days ago I shared the story about my favorite Christmas recipe: Mom’s Peanut Butter Balls. I had expressed a hope that I would be able to improve the healthiness of this treat, while maintaining the deliciousness of it. I think that somehow, through luck or divine intervention or possibly even ingenuinity, I managed to actually improve the recipe. Please don’t tell my Mom I said that.
So, if you look at the recipe for Peanut Butter Balls, you will see that icing sugar is called for. No. Not using that. I replaced it, on the advice of my Herbalist-Friend Tammy, with dates! They were available at the local cool grocery/convenience-ish store. One could use figs in the same way. I replaced the peanut butter with almond butter, and almonds in place of peanuts. I used good quality nice chocolate. I think my Mom’s already onto THAT one.
Mashing it up with a fork...
So, to be all precise, I used the amount of almond butter that I had left in the fridge. That’s about one cup. Then I chopped up the delicious “meat” of five dates, mixed that in with a dash of vanilla and a handfull of crumpled-up bits of almonds. I formed them into little balls, refrigerated overnight. The next day I took three (perhaps one too many) Lindt 70% Cacao chocolate bars and melted them. There is leftover chocolate (I threw the pan in the fridge) so I am compelled to make more of these. Darn… Coat the little tiny balls in the chocolate, let sit in the fridge overnight.
Delicious and somewhat nutritious too!
Roll the balls in the chocolate... mmm...
I presented them at an event (after taste-testing them a few times, of course) and everyone who tried them LOVED them. No one over-ate, and they just savoured the high-quality and richly flavoured little treats. So good. My new Christmas tradition…
Natasha Henderson, in Montreal
Important Update: See Comments below…
fleurbain 