Prunes are not the prettiest or indeed tastiest of ingredients. I can just about handle two in one sitting, which got me thinking about how I could transform this usually dull little morsel into something slightly more exciting. Now, I think there’s still a ways to go with this recipe because I find they really aren’t as sweet as I would like so perhaps next time I’ll use some raisins or dates as well. With that said, I really enjoyed the seriously sticky texture and the walnuts were the perfect pairing too.
Of course, I had to throw in a few added extras and even though it’s summer I went a wee bit wintry with my allspice and orange flavourings. A little strange for July but it worked. I upped the nutritional ante by chucking in a heaped tablespoon of hemp powder… well, why not, eh? I’m so delighted to have a mini-chopper again because I just love to have a batch of raw balls handy at all times – saves me from reaching for the chocolate. Just don’t do what I did and leave the remaining few uncovered next to some chopped peppers… that’s some funky flavour tranfusion you do not want to experience.
what you’ll need
120g prunes (about 1/2 cup)
75g walnuts (plus another 40g for coating)
1 tbsp hemp powder
1 tsp allspice (plus another 1/4 tsp for coating)
1 tsp orange extract
what you’ll do
put all the ingredients into a mini-chopper and mix until it form one solid clump, ensuring there are no bits.
turn out onto a clean chopping board, tear off teaspoon sized amounts and roll into balls.
put the remaining walnuts and allspice into the chopper and blitz. transfer to a plate. roll each ball in the chopped nut mixture not being afraid to press down slightly so it fully adheres.
keep in an airtight container in the fridge.