Ingredients

The following ingredients have 21 Servings
  • 11 ounces (311g) dates, chopped
  • 1 cup (226g) unsalted butter
  • 1 ½ cups (285g) granulated sugar
  • 2 large eggs, slightly beaten
  • 1 tablespoons (15ml) milk
  • 1 teaspoon vanilla extract
  • 6 cups (160g) Rice Krispie cereal (or similar cereal)
  • 1 bag (7 ounces/ 198g) sweetened shredded coconut

Instruction

  • Remove pits and chop dates into small pieces, about the size of a dime. Dates are very sticky, if you have latex gloves, I would suggest using them.
  • In a large saucepan, melt butter and sugar together, stirring occasionally until the butter is melted.
  • Turn the heat to low and add chopped dates and cook until mixture is boiling, about 15 to 20 minutes. Stir frequently to prevent mixture from burning.
  • In a separate bowl, combine eggs, milk and vanilla extract. Once the mixture is boiling, take about ¼ cup of the mixture and pour it into the eggs, and whisk constantly to temper the eggs.
  • Remove the saucepan from the stovetop and pour the egg mixture back into the saucepan. You will want to work quickly so they do not become scrambled.
  • Return mixture to the stovetop and boil for about 5 minutes, stirring frequently. Remove the mixture from the heat. In a large mixing bowl, combine rice cereal with date mixture and stir until evenly coated. Allow the mixture to cool until it can be handled.
  • Shape date mixture into balls (1 to 2 tablespoons in size) and place on a sheet pan. For a higher yield, reduce the size of the balls.
  • Place the shredded coconut in a separate bowl and roll each date ball (one at a time) in the shredded coconut, gently pressing coconut into the dates. Refrigerate the date balls for one hour. Store in an airtight container and keep refrigerated or frozen.