dates: energy giver, fiber, multiple vitamins and minerals such as calcium, vitamin A & K, zinc, phosphorus
500 g whole cashews
9 pitted medjoul dates
4 tbsp oats
4 tbsp shredded coconut
1/4 tsp vanilla powder
4 tbsp water
3 tbsp feinstoff power cacao powder
2 tbsp coconut oil
1 tbsp agave syrup
1-2 tbsp shredded coconut
enough for about 20-25 pralines
GOOD TO HAVE: food processor or high-speed blender, parchment paper, small baking tray (about 24 x 18 cm) or tupperware container, spatula, cooling rack
1. For the filling chop dates roughly and add them with all other ingredients to a food processor or high-speed blender. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Pulse until dough begins to form a sticky ball, then transfer the batter into a small parchment-lined baking tray or tupperware container.
2. Either use your hands or a spatula to press down the mixture until you get a flat even block. (3-4 cm high) Then cover with another sheet of parchment paper, again use your hands or a spatula to press down even more and smooth out the surface. Freeze for a at least an hour until it is solid.
3. In the meantime melt coconut oil for the cacao coating and add power cacao powder as well as agave syrup. Set coating aside. Remove mixture from the freezer and transfer onto a cutting board.
4. Cut off uneven edges, divide into praline-sized pieces and glaze each praline with the cacao coating. Sprinkle shredded coconut on top. Repeat with remaining pieces. Place pralines on a cooling rack or parchment paper to set. Enjoy and keep leftovers refrigerated! They last for about a week!