- 150g (5.29oz) Dates
- 120g (4.23oz) Water
- 90g (3.17oz) Cocoa Nibs
- 15g (0.53oz) Cocoa Powder
- 10g (0.35oz) Chaucer Cranberries 1-4mm
- 10g (0.35oz) Chaucer Apricots 6x6x6mm
- 20g (0.70oz) Chaucer Blackberry Powder
- 10g (0.35oz) Chia Seeds
- 2g (0.07oz) Ground Cinnamon
- 2g (0.07oz) Ground Ginger
- 20g (0.70oz) Coconut Oil
- 150g (5.29oz) Desiccated Coconut
Why not try replacing the Cranberries, Apricots and Blackberries for Beetroot, Apple & Sour Cherry for an interesting and diverse flavour twist.
Place dates and water in the saucepan with the water and bring to a gentle simmer until water is absorbed and dates are softened. (2–5 minutes).
Meanwhile warm up your coconut oil until liquid by standing the jar in a pan of hot water.
With a slotted spoon, transfer the dates to the chopping board, leaving any liquid behind. Cool slightly and chop the dates roughly.
In a bowl combine the dates, cocoa nibs, cranberries and apricots (crushing the freeze-dried fruit gently in your hands). Then add the chia seed, cocoa powder, cinnamon and ginger, mixing them altogether; add the coconut oil and incorporate. Stand to one side to cool slightly and allow the chia seed to soak up any excess moisture.
Mix the desiccated coconut with the blackberry powder and place onto a plate ready for the rolling stage.
Take small walnut sized amounts of the date mixture and with clean hands, roll in-between your palms, and toss lightly into the plate of coconut/blackberry and roll around to cover.
Leave to set (approx. 20mins in the fridge). Should keep for up to 2 weeks in the fridge.