Choc Date Balls

Preparation 15 Minutes

Cook Minutes

Serves 6

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Method

  1. Place the dates, sultanas and oats in the bowl of a food processor and pulse until pureed.
  2. Gently warm the coconut oil and honey in the microwave until oil is liquid. Add to the date mixture with the cacao, water and orange rind. Mix well.
  3. Roll teaspoonsful into balls and roll in pepitas. Refrigerate until required.

Ingredients

1 cup Angas Park Pitted Dates

½ cup SUNBEAM Raisins

2 cups rolled oats

¼ cup coconut oil

1 tbsp honey

2 tbsp raw cacao

1 tbsp water

¼ tsp finely grated orange rind

⅓ cup SUNBEAM Pepitas, chopped

Recipe Collection

Christmas Chocolate Fruit Truffles

  1. Heat cream in small saucepan until just below boiling. Remove from heat and add chocolate. Set aside for 1 minute, then stir until melted.

  2. Combine 1/2 cup of the currants and half of the hazelnuts in a bowl and set aside for decorating. Place remaining currants and salt in a bowl, pour over the chocolate mixture and stir to combine. Refrigerate for 1-2 hours or until firm enough to roll.

  3. Scoop tablespoons of the chocolate mixture and use clean hands to roll into balls. To decorate, roll balls in the reserved currant and hazelnut mixture, remaining hazelnuts or coconut. Store in the refrigerator and allow to soften slightly before serving.

Ricotta & Walnut Tagliatelle

  1. Place pasta into a large saucepan of boiling water and cook to pack directions, or until al dente. Drain.

  2. Meanwhile, heat oil in a large frying pan. Add walnuts and sunflower seeds, tossing regularly until toasted. Add garlic, chilli and lemon rind cooking a further minute.

  3. Add cooked drained pasta to the fryingpan with the ricotta, rocket, vinegar, lemon juice and some additional oil. Season and toss well.

Fruit & Nut Slice

  1. Preheat oven 150°C (fan-forced).
  2. Line a loaf tin (20cm x 10cm) with
    baking paper.
  3. Combine all ingredients in a bowl and
    stir until well combined.
  4. Spoon mixture into prepared tin and
    bake for 40mins. Allow to cool. Dust with icing sugar and slice thinly.

Muesli Bar Slice

Preheat oven to 180°C. Grease and line a 28cm x 18cm x 3cm tin

  1. In a large bowl mix together the oats, oat bran, bran, sunflower kernels, flour, apricots and sultanas.
  2. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
  3. Press into greased and lined tin and bake for 15 minutes. Cut into slices when cooled.

Chocolate Bunny Cakes (Gluten Free)

  1. Pre-heat oven to 180°C (160°C). Line 10 x ⅓ cup capacity muffin pans with paper cases.
  2. Place eggs, honey, oil and vanilla in a large mixing bowl. Beat well with electric beaters for 2 minutes. Fold in the almond meal, flour, cocoa and baking powder until mixture is well combined. Stir in the sultanas.
  3. Spoon mixture between paper cases and bake for 22-24 minutes until cooked. Allow to cool in pan for 5 minutes before removing to a wire rack to cool completely.
  4. For icing, beat together the cream cheese and honey until smooth. Dollop over the top of cooled cupcakes and sprinkle with coconut. Decorate with ears and nose.

Granola Bar

Preheat oven to 160°C.

  1. Grease and line an 18cm x 28cm slice pan with baking paper.
  2. Combine all dry ingredients in a bowl.
  3. Mix melted butter and honey together and stir into dry ingredients
  4. Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.
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