Recipe:
1/3 cup chopped and pitted soft dates
1/3 cup raw cashews, soaked in hot water for 3 hours and then drained
3 tablespoons almond butter
1/2 cup unsweetened cocoa powder
1/4 cup date sugar
1 2 to 3-inch piece vanilla bean, split and scraped (or 1 teaspoon extract)
Ground almonds, for coating
Combine the dates and cashews in a food processor and process to a
paste. Add the almond butter and process to combine.
Add the cocoa powder, date sugar, vanilla, and 1 teaspoon of water.
Pulse until well combined.
Pinch some of the mixture between your fingers to see whether it holds
together. If it’s too dry, add a little more water, 1 teaspoon at a
time, until the mixture can be shaped into balls. If the mixture is
too soft, refrigerate it for 20 minutes or longer to firm up. If it’s
still too soft, add a little more cocoa powder, 1 teaspoon at a time.
Use your hands to shape and make 1 inch balls. Flatten the balls and
place a heart-shaped cookie cutter on each and repeat until all the
mixture has been shaped into hearts.
Place the ground almonds in a shallow bowl. Sprinkle almonds until
they’re coated, pressing on them if needed to cover completely.
Transfer the hearts to a plate and refrigerate until firm before
serving.
NOTE: If your dates are not soft, soak them in hot water for 20
minutes, then drain and pat dry before using.
