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
1 cup of ground dates
1 cup of rice krispies
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.