When I was little my grandma (Nannie 🙂 ) would come to pick me up on a Friday night from school and as a treat she’d take me across the road from our house to the newsagents to buy some sweets. I could have whatever I wanted… More often than not I went for a packet of Poppets – either mint, or the toffee ones (also known as Toffets). For those of you who haven’t had the pleasure – they were a little cardboard box full of nuggets of chocolate covered mint fondant or chewy caramel. I always associate them with those friday night treats and my Nannie and so they hold a special place in my heart 🙂
I’ve been having a bit of a caramel craving lately so I thought I’d better try to recreate those yummy little balls of goodness. (I’ll have a go at mint ones too at some point 🙂 ). As well as plain ones I also thought I’d try adding some coconut and nuts to the outside – you could coat yours in anything you like!
You will need:
For the centres:
10 – 12 Medjool dates
3 tbsp Almond butter or Cashew butter if you don’t want the almond taste
(water as required)
For the chocolate:
1/2 cup Coconut oil (melted)
1/3 cup Cacao/cocoa powder
1/4 cup Coconut syrup
Desiccated coconut/chopped roasted nuts to decorate if desired
Pop the dates and almond/cashew butter in a processor and pulse until blended and smooth. Add water if you want a softer texture. Take small spoonfuls and roll into balls with your hand – this is easier if you can chill it in the fridge for a while first. Pop the balls in the freezer for as long as you can wait!
To make the chocolate combine the coconut oil, cacao powder and coconut syrup and whisk with a fork.
Take the balls out the freezer and pop in to the chocolate to coat. Use a fork to move them around until coated and then pop on some greaseproof paper to set. Once set a little bit turn so the bottoms don’t stick.
Then place in the freezer until ready to eat! All I need to do now is recreate the little cardboard box!