Description
A delicious holiday treat
Ingredients
Scale
- 2 eggs beaten
- 3 cups of Rice Krispies cereal, regular or Gluten Free
- 1 cup of finely chopped dates
- 1 Tbs of butter or ghee
- 1/2 tsp of ground cardamom
- 1 tsp of vanilla
- 1 cup of sugar
- 1 cup of dried grated unsweetened coconut
- waxed paper
Instructions
- In a pot or skillet, melt the butter or ghee.
- When it’s warm, add in the chopped dates, sugar, vanilla, cardamom, and beaten eggs.
- Stir continuously on a medium heat. You don’t want this stuff to get too hot or over done as it will then stiffen and crumble.
- What you’re looking for is a smooth, thick, creamy texture.
- Bring the mixture to a light boil and let it bubble for 3 minutes still stirring constantly.
- After 3 minutes of cooking, pour the mixture into the Rice Krispies.
- Mix them together with either a wooden or Teflon spoon.
- Let the mixture cool for about 10 minutes, or until you are able to handle it comfortably.
- Grease your hands lightly with butter (these little suckers are sticky) and scoop Tablesoon sized balls out of the mixture. Roll them between your hands.
- Set them onto a cookie sheet covered in wax paper to cool further.
- When they’ve cooled, roll them in the dried coconut, and you’re good to go.
- Prep Time: 30 mins