Yemeni Date Balls With Almonds Recipes

Steps:

• Combine dates, almonds, almond butter, salt, and half of the coconut in a food processor and blend until a sticky dough forms. (If dough is not coming together, add one tablespoon of water and continue blending.)
• Wet your hands and form dough into 2 tablespoon-sized ball. Roll in remaining shredded coconut.
• Let dry at room temperature for 2 hours before serving. Store in an airtight container.
• Enjoy!

Steps:

• Remove the pit from each date. Turn the date inside out.
• Place a whole almond in the middle of the date, then roll it into a ball shape (remember you are rolling the date that is inside out).
• Wash your hands because they will be sticky!
• Put the sesame seeds in a deep bowl. Place the date balls in the bowl and gently shake the balls around to cover the dates with the sesame seeds.
• Arrange on a serving platter and if desired, lightly dust with ground cardamom.
• Serve immediately or cover well and refrigerate.

Steps:

• Preheat oven to 350 degrees F.
• Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
• Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.