2 tablespoons dark chocolate drops or cocoa powder
4 tablespoons sultanans or raisins
100ml coconut milk
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Method Prep:20min › Extra time:1hr chilling › Ready in:1hr20min
In a food processor, whiz the walnuts and cashew nuts until you get a breadcrumb consistency. Tip this mixture into a large mixing bowl.
Chop the dates into tiny pieces (about 3mm) add to the mixing bowl and mix in with your fingers to prevent them clumping together.
Add the cinnamon, dessicated coconut, chocolate drops and raisins. Mix together.
Using an electric mixer slowly stir in the coconut milk and mix for a few minutes until the mixture comes together and has a cookie dough-like consistency. If the mix is too wet add more coconut to soak it up.
Spoon out, roll into little balls and drop onto a foiled baking sheet. You want each ball (or bite) to be about 3cm in diameter ~ish! When all the mixture is balled-up, pop the baking sheet into the fridge for about an hour and they will firm up.
For an extra treat you can dust lightly with a little cocoa powder/cinnamon
Transfer into an airtight container and they will keep in the fridge for up to a week - if they last that long!!
I eat these most mornings with a few strawberries/blackberries/blueberries/tayberries (whichever I've picked from my garden that day) and a few spoonfuls of Greek yoghurt. Yum.
They're also great on the run if you're in a rush and need to grab something quick on your way out the door.
Very versatile breakfast. Can be eaten alone if you're in a rush, or as a cereal substitute (for those with wheat allergies) with plain yoghurt and some additional fruit or other nut, but best not peanuts..
For the dates, pitted, fresh or dried will do.