Yield: approximately 30-35 pieces

Ingredients:

15 plump, moist, pitted medjool dates

2 cups raw, unsalted macadamia nuts

¼ teaspoon fine sea salt

1/3 cup cocoa powder

¼ cup Boku

¼ teaspoon ground cardamom

½ teaspoon cinnamon

1 tablespoon raw honey or agave nectar

1 teaspoon natural vanilla extract

¼ cup finely chopped candied ginger (dried apricots or golden raisins are good, too)

Shredded unsweetened coconut, cocoa powder or sesame seeds for coating – approx 12 cup of any.

Directions:

Process the macadamia nuts with the sea salt until fine in a processor fitted with the steel blade – take care not  to process to a paste. Add dates and process to combine well. Add cocoa powder, Boku, cardamom, cinnamon, honey or agave and vanilla. Process until a uniform mixture. Add in the ginger and pulse until just combined – nice to leave pieces for texture.

Turn mixture into a bowl. Form small bonbons (1/2 oz. size is perfect) by squeezing and rolling the mixture between your palms. Roll bonbons in the coconut, cocoa or sesame seeds to coat. Bonbons keep well one week refrigerated (great cold!), freeze up to three months.

Recipe & photo by Heidi Robb

Yummy!

Thanks Heidi!