Chocolate walnut balls with dates & maple syrup
- Vegan - Gluten-free - Lactose-free
Preparation time: 60 minutes - Difficulty level: easy
- 10-15 of our Yogi Dates, pitted
- 140 g walnut kernels
- 3 tbsp almond or nut butter (peanut/hazelnut)
- 4 tbsp maple syrup
- 8 tbsp soft rolled oats, gluten-free
- 1 tsp cinnamon or gingerbread spice
- ½ tsp orange zest, grated
- approx. 1 tsp cocoa powder, for dusting
- 150 g vegan chocolate min. 85 % cocoa content
Recommendation:
Using praline molds or, as here, Toffifee molds, portioning is easy.
Of course, you can also use a flat mold or a cake tin, line it with baking paper, spread the mixture evenly, press down, smooth out, cover with foil and refrigerate overnight.
The next day, you can cut small chocolate cubes from it.
Preparation:
Chop the chocolate into small pieces and melt in a heatproof bowl over a bain-marie.
Stir in the maple syrup and nut butter.
Pit the dates and chop them using a multi-chopper, roughly chop the walnuts and gradually stir all the ingredients into the chocolate mixture.
Now you can fill your ramekins, press the mixture down a little or spread it on a tray as described above.
Dust with cocoa powder before serving.
You can of course vary with the dried fruit and nuts.