Finale of Food Fight 2.0 live on site Motzei Shabbos, Dec 6! Click here!
Please enter the email you’re using for this account.
This is one of those kind of recipes that happens every so often. An inspiration comes from a friend standing on line at the checkout counter at the grocery store. I asked Leah for an idea for this Pesach baking column (in mid January, mind you). “I’m not sure, but if you make something with dates I’ll for sure make it.” So I bought some dates, and a few hours later…..success! These were a real hit with the kids, too.
12 medjool dates
1 cup Gefen Ground Almonds
1 and 1/2 cups Gefen Ground Hazelnuts (filberts)
2 tablespoons Gefen Cocoa Powder
2 tablespoons sugar dissolved in 4 and 1/2 tablespoons hot water
coconut flakes or melted chocolate, for coating
Remove the pits from the dates and soak the dates in hot water for five minutes.
Strain the water off the dates and place in a food processor fitted with the blade attachment. Add the ground almonds, filberts, cocoa powder and dissolved sugar and process until a thick paste forms.
Make small balls, each about the size of a chocolate truffle. If you are rolling in coconut then do so now. The date balls can be frozen like this (well covered).
If you would like to dip them into melted chocolate I suggest putting them in the freezer first and dipping them close to the time when you plan to serve them. Let them set on a wire rack and serve.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation