This recipe is a bit time-consuming, so think about inviting a friend to assist. The time will pass quickly with a cup of tea and good conversation. I introduced this recipe today at our doTERRA Essential Oils 101 class today given by Karen & Jackie and held at Mary Ann Andrew's lovely Dream Catcher Ranchito in Santa Fe. The recipe makes about 24 delectable bites.
Fine chop the dates and place in a medium sized bowl. Add all nuts to a blender or food processor and pulse for about 30 seconds to a minute or until the nuts are chopped to medium-fine texture. It will start to form a ball in your food processor when at the proper consistency.
Add the nuts to the bowl with the dates and mix well with hands.
In a small ramekin or large spoon, add teaspoon of maple syrup or maple agave and the essential oils. Gently blend with a finger or toothpick and drizzle over the mixture. Use the spoon to mix and to use every bit of the syrup and oil in the mixture. Taste the mixture and if it needs extra moisture, sweetness, or both, add another ½-1 teaspoon of syrup.
Form mixture into a large ball (will be the size of a small bowling ball) and cut into quarters. Break each quarter into pieces and roll into small ½ inch balls – each quarter will make about 6 balls. Set aside on a parchment-lined tray.
Prepare your toppings (if using nuts, fine chop) – place small amounts on plates or in small bowls. Roll balls in toppings and set aside on a tray lined with a fresh sheet of parchment. Refrigerate for up to a week and serve chilled or room temperature.
*These are the three toppings used at the November 22, 2014 class at MaryAnn’s Dream Catcher Ranchito, Santa Fe.
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