Sugar Plums

I literally made mine by touch. I just threw some pitted dates and toasted slivered almonds into the food processor and let her rip. I started out with maybe half a bag of almonds and 2/3 of a tub of dates and kept adding dates and almonds until I got a texture that was sticky enough to form into balls but not so sticky that they stuck to my hands. I then rolled them in coconut.

They also needed to be ground very finely for the texture to be right for rolling into balls. Sorry, I can’t be more exact for you. I’m not a very exacting kind of person.

I then tried to make some with a half package of dried sweet cherries,  a couple of fistfuls of hazelnuts, and some candied ginger. Again I kept adding in a pinch of this and a few more until the texture was good for rolling. I also added more ginger because I liked the heat and the flavor combination.

Next year I’d like to experiment with the cherry and maybe add some rum. That would make it stickier, so I would need to play around with adding more cherries or something additional to absorb the extra liquid. It might be a good idea to soak the fruit before I blend it. Or I may forget all about it entirely.

Kerry