Here she is. Could you say this lady is missing something? No sugar, no butter, no milk, no eggs. Beautiful inside and outside and with no vices. She is to marry.

But, you’d say, here she is in an evening shiny dress in the charming gloom of the Christmas lights, it’s too easy to be charming this way. But our little girl is irresistible even in less flashy clothes. True, she loves to make the bath in the chocolate. But she loves to roll in the coconut or in the hazelnut flour, or in cocoa podwer also… And she becomes such a great after work out snack, because dates are so rich in magnesium, iron, potassium, copper, zinc, calcium, manganese and phosphorus and they contain all the essential amino acids and B vitamins. A bomb of health, this young lady.

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PRALINES WITH SESAME, ORANGE ZEST AND FLEUR DE SEL

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INGREDIENTS

For about 30 pralines:
-300 grams of dates with no additives, pitted
-80 grams of nuts and seeds of your choice, I have used a mixture of cashews, sesame and hemp seeds
-3 tablespoons of unsweetened cocoa powder
-2 tablespoons of rum (optional)
-300 grams of dark chocolate
-1 tablespoon of extra virgin coconut oil
To decorate:
-organic orange zest
-sesame seeds
-fleur de sel

METHOD

-Put your nuts or/and seeds in a food processor to obtain a flour. Set aside.
-Now put the dates in the food processor, chop to obtain a soft dough. The mixture is ready when you obtain an homogeneous ball.
-Now add the nuts flour and the cocoa to the dates paste and pulse to obtain a crumbly mixture. (See picture below). Add the rum and mix with your fingers. The pralines dough is ready.
-Line a tray with parchment paper. Take small portions of dough and, rolling them between your palms, shape them into balls. Place the balls on parchment paper and keep them rest in the refrigerator while you prepare the chocolate coating.
-Melt chocolate in double boiler using a steel bowl over a pan of boiling water. Important: The bowl must not to be in contact with boiling water.
-Once chocolate is melted, remove the pot with the bowl from the heat and place it on your work surface so that the chocolate is kept warm to remain fluid. Add coconut oil and stir well.
-Take the balls from the refrigerator and, one at a time, dip them in melted chocolate. Pick them up with a fork to eliminate the excess of chocolate and put them to dry on a tray lined with parchment paper.
-Before that chocolate is dried out, decorate with sesame seeds, orange zest and fleur de sel.