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Ingredients
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- 4 oz unsweetened baker's chocolate
- 8 large or 16 small date-coconut rolls (you can find them at most health food stores)
- Shredded coconut or chopped roasted nuts
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Preparation
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- Set out an 8x10 sheet of waxed paper or parchment paper.
- Melt chocolate in double-boiler over hot, but not boiling, water or in a small saucepan over very low heat. Stir periodically until melted. Remove from heat.
- Flatten date rolls until 1/2-inch thick.
- Using tongs or cooking chopsticks, dip date rolls into chocolate, turning to coat on all sides.
- Transfer coated dates to paper.
- Dust lightly with coconut or roasted nuts.
- Allow to cool at room temperature or refrigerate or freeze to set more quickly.
- Cover and refrigerate to store. Use within 3 weeks.
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Notes
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Thanks to Chef Rachel Albert-Matesz.
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