Date-almond balls – dadel-amandel balletjes (GF-SF-DF-V)

It’s always good to have some snacks with you, when you’re a celiac on the road.

Here in Holland there is not so much to buy when you’re doing a day hike in nature or even in town visiting a museum.  

Sometimes you can buy a bar or something like that, but they are packed with sweeteners, natural or not and pretty expensive too.

These naturally gluten free and healthy date-almond balls I made a while ago are just the right snack for this in-between-moments when your belly starts rumbling and you are not ready for lunch or dinner yet.

Furthermore they are delicious  and look very fancy on a tea party as well!!

recipe adapted from Anja's Food for Thought

Date almond balls (20 pcs)

50 g almonds

40 g pistachios

40 g hazelnuts

2 tbsp dried cranberries

50 g pitted dates

15 g shredded coconut

1 tbsp cocoa powder

1 tbsp maple syrup or honey

1 tbsp coconut oil

1 tsp vanilla extract

Soak the nuts for an hour in a bowl of water, then drain them. It is said to be more healthy, but the main thing is that they become juicy.

First grind the nuts roughly and then put the rest of the ingredients in the blender and blend till it forms a stiff dough. You will have to scrape the sides with a spatula all the time in between pulsing.

Put the dough on a plate and roll into nice balls.

For this bonbon/truffle look just roll them in some shredded coconut, cocoa powder, very finely chopped nuts or chocolate. MMM, enjoy!

Dadel-amandel balletjes (20 stuks)

50 g amandelen

40 g gepelde pistachios

40 g hele hazelnoten

2 el cranberries

50 g ontpitte dadels

15 g geraspte kokos

1 el cacaopoeder

1 el maple syrup

1 el kokosolie

1 tl vanille extract

Laat de noten 1 uur weken in een kom water en giet af.

Maal eerst de noten grof en voeg dan de rest van de ingrediënten in de keukenmachine en pulseer tot een dik samenhangend deeg, daarvoor zal je steeds met een spatel de zijkanten moeten schrapen.

Schep het dadeldeeg op een bord en rol er met je handen mooie balletjes van.

Voor dat bonbon/truffel effect kun je ze ook nog door geraspte kokos, cacao poeder, hagelslag of fijngehakte nootjes rollen. MMM, geniet!