Dates, especially Medjool dates, are fabulously sweet fruit of date palm trees and have been used in Middle Eastern and North African regions for centuries. Growing up in Serbia (ex-Yugoslavia), dates were a special, almost candy, treat we’d get especially for Christmas Eve.
You may have seen dates in your dried fruit aisle, and that is exactly where you’ll find Medjool dates as well. Some stores have also been featuring them around the produce stands, but don’t expect to find raw dates – at least I’ve never seen them raw. Not to worry though, dried dates work really well in a recipe like these bon bons with a little help of warm water and thirty minutes of rehydration.
The bon bons come together really quickly and there isn’t much to making them really. But, in order to make them easier to handle in the last stage where they meet the melted chocolate you should let them sit in a freezer for half an hour. That will help them hold their shape during their chocolate bath.
Not fan of chocolate? You can skip it and roll the bon bons in coconut flakes, chopped walnuts, slivered almonds or anything else that will make your taste buds jump for joy!!!
One last thing: this recipe is super kid-friendly and if you are looking for something you can make together with any little chefs in your life this is it. There is a bit of mixing and a bit of hands on digging into a mix and making bon bons with your hands, which is sure to please. Plus: as the recipe is no-bake everything is safe to try and lick for those without tree nut allergies. If you are looking to make this recipe tree nut free, you could try doubling the amount of oats and skipping the walnuts. I am not 100% sure this will work, but I am about 95% sure it will – I hope this is good enough for you to give these bon bons a try.
Chocolate Bon Bons with Dates, Walnuts and Apples
What you’ll need:
5 medjool dates
1 cup oats
1 cup walnuts
1 Granny Smith apple
1 teaspoon cinnamon
8 ounces chocolate, vegan
1 cup coconut flakes, unsweetened
What you’ll do:
- Remove the pits and soak medjool dates in warm water for 30 – 60 minutes.
- Place oats and walnuts into a food processor and grind them into a fine meal. Pour out into a large mixing bowl.
- Core the Granny Smith apple, but don’t peel it. Add it to the food processor and processes it until very fine. Add the apple to the walnut and oats mix. Add the cinnamon.
- Drain the dates. Using a small food processor or a hand held (stick) blender, blend the dates into a fine paste. Add the paste to the mixing bowl. Mix everything together using a wooden spoon or a spatula.
- Using a measuring spoon, measure out 1 tablespoon of the mix out into your hand. Form a ball (a bon bon) and place it on a freezer safe tray covered with wax paper. The recipe should make 18-24 bon bons.
- Put the bon bons in the freezer for 30 minutes.
- Just before 30 minutes is up, melt the chocolate either in the microwave or using a double boiler.
- Place 1/4 cup of unsweetened coconut flakes at a time in a flat dish. Take the bon bons out of the freezer, dip them into the melted chocolate and roll them in the coconut flakes. Alternatively, you can skip the chocolate and roll the bon bons in coconut flakes only!
- Leave the finished bon bons on the kitchen counter for about 30 minutes to allow the chocolate to harden.
Copyright © Eat the Vegan Rainbow, 2017