Ballerina Bites: Date and Almond Joys
Easter wouldn't be quite as magical without a special dish from our lovely Ambassador, professional dancer, and all-round culinary Queen, Alexandra McMaster (aka. Ballerina Bites). Luckily for those of us preparing to enjoy a little break from the hustle and bustle these Easter holidays, Alex has whipped up the perfect sweet treat to reward your body with (...preferably also accompanied by a cup of tea and some generous couch time snuggled up in your pyjamas!). Not only are these colourful snack-sized treats delicious, they're also as wholesome as can be, so time to get cooking!
Date & Almond Joys
This recipe reminds me of a childhood favourite, ‘Honey Joys’.
Although my variation has no honey this recipe still includes a sweet buttery base and the iconic crunch from the cornflakes.
To achieve the base I combine dates, almond butter and coconut oil with a pinch of salt. I then add the caramel like mix to unsweetened corn flakes to create an easy bake free treat.
10 medjool dates, pits removed
(Easier to blend when at room temperature)
2 tbsp water
½ cup smooth 100% almond butter
1 tbsp coconut oil
A good pinch of salt
3 ½ cups unsweetened corn flakes
In a food processor or Nutri Bullet add the pitted dates and water. Blend until a paste. You may need to scrape down the sides to ensure even blending.
Scoop date paste into a large saucepan along with almond butter, coconut oil and salt.
On low- medium heat, gently warm until evenly combined.
(I would suggest stirring with a spatula.)
Remove from heat and transfer to a large bowl with corn flakes.
Mix well to ensure everything is evenly coated.
Scoop mix into cupcake liners and set in the fridge or at room temperature.
Store in an airtight container at room temperature.