chocolate coated ginger bread balls

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Cinnamon, cloves, and ginger are definitely spices associated with winter holidays and Christmas. These ginger bread cookie-balls can be rolled in cinnamon and cardamom instead of dipping in chocolate.

ingredients (makes about 8-10)

ginger bread balls

1 dl walnuts (or 1/2 dl sunflower seeds + 1/2 dl pumpkin seeds for a nut-free version)

2 dates

1 tsp butter

1/4 ml of each: ginger, all spice, cinnamon, cloves

chocolate coating

10 g coconut oil

1 date

10 g cacao powder

20 g hot water

 

Process the ingredients for the balls until it just starts coming together, it should be crumbly, not entirely smooth. Form balls.

Use a mortar to mash the date with the coconut oil, add the cacao and the water.

Dipp the balls in the chocolate, place on a plate covered with cling film. Let the chocolate solidify in the refrigerator.

 

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