09
Jun
12

Moroccan Date Balls

This is an amazing snack with a rich exotic flavor. You will forget you are eating paleo and wonder why you never ate like this before.

2 1/2 ounces sliced almonds (1/2 cup plus 2 tablespoons

1/2 cup shelled pistachios (2 ounces)

3/4 cup chopped walnuts (3 ounces)

1 pound moist pitted dates, chopped

4 pitted kalamata or dry-cured Moroccan olives, chopped
1/2 tbsp  finely grated fresh ginger
1/2 tsp  finely grated orange zest
1/4 tsp cinnamon
1/8 tsp  ground cardamom
1/8 tsp orange flower water
1/8 tsp  salt
OPTIONAL ADD: 1/2 tbsp honey
Preheat the oven to 350°.
Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.
In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate.
Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.
Scoop up tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.
MAKE AHEAD: The bonbons can be stored in an airtight container for up to 2 weeks.

One Piece 85 cal, 4 gm fat, 0.3 gm sat fat, 13 gm carb, 2 gm fiber, 2 gm protein.

Recipe given to Readypaleo by Emily Welk


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