This dish has been created by Susan Jane White (The Virtuous Tart) for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.
Serves 30
Ingredients
- 1.5 cup squidgy Medjool Dates
- 1 cup of Millled Sunflower & Pumpkin Seeds
- 3 tablespoons Extra Virgin Coconut Oil
- 1 tablespoons Spirulina Powder
- 4 tablespoons Raw Cocoa Powder
- Sea Salt to taste
- 3/4 drops culinary grade peppermint oil or 0.25 teaspoon real Peppermint Extract
Method
Belt everything in a food processor (not a blender) until it forms a dough ball. Pinch a small blob off, and roll between your fingertips into a chocolate bon bon. You’ll get about 30 of these.
Chill until set. They also keep really well in the freezer.
Serving: Baby Muffin Papers.
