Date Crunchy Balls Recipe

Dates are very popular across the Middle East. In addition to their very sweet taste, Dates are very healthy and a great source of energy. Arabs use Dates a lot for making different kinds of sweets. We use whole Dates as well as pitted, and ground Dates.

Being a person who hates waste, particularly food waste, I keep trying to come-up with different ways to use any leftover ingredients in my cupboards. 

A particularly challenging time is after Christmas when I find my cupboards overflowing with leftover nuts, chocolates, Dates, cereals, jams, marzipan … you name it and probably I will have it in my kitchen!

So each year, January is my exploratory month when I try to come-up with simple, tasty creations out of my leftovers. One of these creations was these delicious “Date Crunchy Balls” that have since become a staple cookie that I serve to my guests.

Date Crunchy Balls Recipe

Guest post prepared and submitted by Sana Qusous Awad

Preparation time: 15 min

Ingredients:

1 cup of ground dates
1 cup of rice krispies

For coating

Jam
Icing sugar or cocoa
Crushed walnuts or pistachios

How to make Date Crunchy Balls:

• Mix date and rice krispies.



• Shape dough into small balls.



• For the coating, dip some of the cookies in icing sugar, others in cocoa, or nuts.
• For the cookies you want to cover with nuts, dip them first in jam or maple syrup and then roll them in the crushed walnuts or pistachios.
• Place date balls in mini paper cups.



• Store Date Crunchy Balls in an airtight container at room temperature.

Hope you enjoyed today’s easy sweet recipe: Date Crunchy Balls Recipe.  Bon appetite.

اضغط الرابط لقراءة وصفة كرات التمر باللغة العربية

Sana Qusous  Awad: An avid gardener and cook. I live in a farmhouse and enjoy growing organic herbs and vegetables, producing homemade jams, and of course cooking. I have a love affair with dough and baking. In 2006, competing against 5-start hotel chefs, I won the gold medal at the Zara Hospitality Food Competition, and enjoyed two weeks of training at Glion Institute, Switzerland. I also attended chocolates, pastries and bread training in Belgium. I’m currently working on my first cookbook, which I hope to publish by the end of 2012.