With the gentlest whisper of spring in the air, all the health and fitness bunnies are starting to hop (or in some cases, wobble and waddle). We’re also trying to be healthier at home – we’re currently participating in the Cape Town Vegan Challenge – and are trying to go 3 weeks without dairy, eggs or meat. It has been easier (and tougher) than we expected – while we don’t miss meat too much, baking and sweet treats become a little tricky.
Enter these date balls of deliciousness. Creamy peanut butter is blended with a date puree for sweetness, and coated in dark chocolate and coconut oil – before the final flourish of Cyprus Salt Flakes. You couldn’t get a healthier treat if you tried. Eat.Art has really opened our eyes to the world of salt – no more the faceless white condiment that sits on the dining room table – we now see, feel and taste the difference between Applewood Smoked, Murray River Flake – and the always elegant, Cyprus Salt Flakes used in this recipe. Not overly salted, it adds a little crunch and interest – and highlights the natural saltiness of the peanut butter. These are addictive.
3/4 cup peanut butter
1/2 cup soft dates
For the coating:
100g dark chocolate (Lindt 70% is vegan friendly)
1 Tbsp coconut oil
Eat.Art Cyprus Salt Flakes
Break the dark chocolate into small pieces, and place with the coconut oil in a microwave safe container. Microwave for 30 seconds -then check and stir. Continue to microwave for 15 second at a time, until almost completely melted. Stir to combine and properly melt. Set aside
Finely chop the dates or place them in a blender, until the form a puree. Beat to combine with the peanut butter – continue to beat until it forms a dough-like ball. Shape into small balls with your hands – approximately a generous tablespoon in each ball. Once all the dough is used, dip into the melted chocolate – it is easier if you pick up each ball with a toothpick. While the chocolate is still setting, sprinkle with salt flakes. Allow to set at room temperature or in the fridge.