Yemeni Date Balls With Almonds Food

YEMENI DATE BALLS WITH ALMONDS

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.

HONEY ALMOND DATE BALLS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grind the almonds in a food processor until finely chopped. Move chopped almonds to a baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and just a shade darker.
• Coarsely 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 the honey to the date and almond mixture. Mix together until evenly mixed and smooth.
• Coat your hands with some vegetable oil so mixture does not stick too much.
• Form mixture into 1-1/2" balls. Roll each ball in ground almonds to coat well. Place in a sealed container until ready to eat.
• Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together when moving.
• Will keep for up to 5 days at room temperature or up to a week in refrigerator.

ALMOND TAHINI DATE BALLS

Steps:

• Grind almonds and cinnamon in food processor until finely chopped.
• Add tahini and continue to pulse.
• Add dates and chop until all blended in (be careful with pits!).
• Form into 1" balls and refrigerate.
• Can be eaten chilled or at room temperature, and they also travel well so they make a good brown-bag dessert.