Prep 40 mins
Cook 0 mins
A modernised traditional Moroccan recipe -from Australian Womens Weekly Moroccan cookbook. I thought these looked interesting and easily made gluten-free by ensuring gluten-free chocolate is used. You can leave out the chocolate all-together if you wish. Recipe uses Australian measures- 1 tablespoon = 4 teaspoons. Time stated does not include overnight refrigeration required
- 10 fresh dates, seede and chopped coarsely (200 grams)
- 1⁄2 cup raisins (70 grams)
- 1⁄2 cup roasted walnut, chopped roughly (55 grams)
- 1 1⁄2 tablespoons sweet red wine or 1 1⁄2 tablespoons orange juice or 1 1⁄2 tablespoons grape juice
- 200 g dark chocolate, melted (6 1/2 ounces-semi-sweet chocolate)
- 1⁄3 cup walnuts, finely chopped for decoration (40 grams)
- Blend or process the dates, raisins, coarsely chopped nuts and wine/juice until the mixture forms a smooth paste.
- Using wet hands, roll level teaspoons of mixture into balls. Place them on a lined tray. Cover and refrigerate overnight.
- Dip half of the balls into melted chocolate, place on foil lined tray, leave to set at room temperature.
- Roll remaining balls in finely chopped walnuts.
This recipe made 18 however, I really didn't take the time to measure out the date mixture into even amounts so it might make more. I subbed pecans for walnuts mainly due to preference. I used the semi sweet chocolate morsels however my MIL thinks they would be even better with a 70 percent chocolate as she thought they were almost too sweet. To me, I thought they were perfect and I was glad the recipe only made a small amount. I also didn't roll them in the nuts like suggested. I also used sweet sherry wine. These are so yummy! Made for the Australia - New Zealand Recipe Swap Oct. 2013.