These date balls satisfy your sweet tooth without sending you into a sugar spiral. They strike that ideal balance – naturally sweet, a little bit chewy, and packed with texture. Think of them as the lovechild of a classic date ball and a nostalgic Rice Krispies treat. Recipe compliments of KerryGold.
Ingredients
- 80g Kerrygold butter
- 400g Medjool dates, finely chopped
- 1 large egg, beaten
- 1 cup almond flour
- ½ tsp salt
- 1 tsp vanilla essence
- 4 cups plain Rice Krispies
- Desiccated coconut, for rolling or topping
Method
- Melt and soften: In a deep pan, melt the butter over low heat. Add the chopped dates and stir until they begin to soften. Use a wooden spoon to mash the dates into a paste-like consistency.
- Cool and temper: Remove the pan from the heat and let the mixture cool for about 5 minutes. Add the beaten egg, stirring quickly to avoid scrambling.
- Mix the base: Stir in the almond flour, salt, and vanilla essence until everything is well combined.
- Add crunch: Fold in the Rice Krispies, making sure they’re evenly coated.
- Shape and chill: For date balls: Roll the mixture into bite-sized balls and coat in desiccated coconut. Store in a jar and refrigerate. For squares: Press the mixture into a greased baking dish, top with coconut, and chill for 1 hour before slicing into squares.
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