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Parve
Easy
40 Servings
Allergens 
Contains
- Tree nutsA wonderful, high-energy snack made with two of the most common ingredients in the house: dates and nuts!
30 large, soft Medjool dates, pitted and checked
1 cup walnuts
3 tablespoons Alfasi Cabernet Sauvignon or other dry red wine
1 and 1/2 cups roasted, unsalted hazelnuts
1 cup dried coconut flakes
Place the dates, walnuts, and wine in a food processor and pulse with the metal blade until you have a uniform mixture, but not too fine. Transfer the mixture to a bowl and refrigerate for 1 hour.
Meanwhile, wash out the food processor and pulse the hazelnuts until finely ground. Using a melon baller or a very small ice cream scooper with a spring, form the date-nut mixture into balls. (They don’t have to be very smooth.) Roll the balls in your hands until they are smooth and round.
Place coconut flakes and ground hazelnuts in two separate shallow dishes. Roll half the balls in the ground coconut and the other half in the hazelnuts. For an elegant presentation, place the balls into gold cellophane bags or gold cupcake holders. The balls last in the refrigerator for up to a week and in the freezer for a very long time.
Yields 45 pieces
Photography: Daniel Lailah.Styling: Amit Farber.
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