These little balls of wonder are to die for. And what’s more they don’t have a grain of sugar in them. Not one iota.
Now this is the thing. Whenever I have a go at making balls of things, they never look as they should, in my opinion. I’m not the world’s best circle roller. Actually, I have no idea how those people on the telly do it, but it always looks so simple. Anyway, that doesn’t detract from the fact that they are delicious, and, I’m sure much more healthy than other round sweet things you could make.
Why? Because the only ingredients they have in them are dates, cashew nuts, raisins or sultanas, cocoa powder, ground rice and water.
Now I know all dried fruit has natural sugars, in fact some are as high as 70%, but what they also have is fibre which, in my book, makes them good for you and I have decided I am an expert on the matter since I once gave up sugar for six weeks, four hours and thirty seven minutes.
*moves swiftly on*
The trick, I think, is to make sure you get the proportions right. 45% or so of the mixture needs to be dates, 25% cashew nuts, 15% raisins or sultanas and 5% cocoa. The more observant of you will, by now, have realised that my ingredients add up to 100% and there is, as yet, no mention of the ground rice. That is because it is an optional added extra that I literally just sprinkle a little of over everything else before setting to, and pulping. It adds a little texture and fortitude, but they would be just as scrumptious without it.
As a slight diversion away from the subject in hand, but a necessary discussion to have, I have realised that to get any further on my culinary journey, I really must think about investing in a food processor. I used to have one, but a combination of age and not paying attention when it was on meant that, gradually, all that was left was the motor.
For a while I convinced myself that I would replace the parts that had worn or broken, but one day, in a moment of enlightenment, I made the executive decision to ditch it.
Since then I have relied upon my trusty steed, otherwise known as a hand blender, to see me through the ‘make into a pulp’ or ‘liquidising’ phases. However, even the trusty steed has it’s limits, and today we reached one of them. You really do need a food processor for these little balls of wonder. I managed with a combination of using the mezaluna to cut the big pieces down to size, and the trusty steed to completely blend together, but it wasn’t without hazard and not the most enjoyable process, whereas with a food processor it’s bish bash bosh done.
Once the mixture is all pulped, you may need to add a little water to bring it all together. Then roll into balls and roll these balls in some cocoa powder. The size of the ball is up to you, but there is a certain satisfaction about just popping something whole into your mouth and savouring, so I would recommend a small teaspoon size or less.
The only down side to this taste sensation is that it is very difficult to not scoff the lot in one day. Consequently, I have absolutely no idea how well they last.
So if any of you do decide to give them a go and get past the 24 hour mark, do let me know what happens next.