Ingredients
- 200g polyunsaturated or monounsaturated margarine
- 1/2 cup sugar
- 500g dried dates, chopped
- 1 teaspoon vanilla essence
- 150g Milk Arrowroot biscuits
- 25g pumpkin seeds
- 25g sunflower seeds
- Dessicated coconut to roll date balls
No time to roll, no worries – at step four place mix in to a lamington tin and press down evenly, sprinkle with coconut and refrigerate.
For a gluten free option, choose gluten free biscuits.
Method
- Melt margarine and sugar in a saucepan, stirring until sugar has dissolved
- Add chopped dates and cook until dates are soft and mushy, add vanilla, stir, allow to cool
- Break biscuits into small pieces; add seeds and biscuits to date mixture and combine well
- Roll mixture in wet palms until a small ball is formed then roll lightly in coconut
- Place in fridge.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Weight | 20g | 100g |
| Energy | 324kJ | 1688kJ |
| Protin | 0.4g | 2.3g |
| Total fat | 3.3g | 17g |
| Saturated fat | 1.1g | 5.8g |
| Carbohydrate | 11.5g | 60g |
| Sugars | 9.8g | 51g |
| Dietary Fibre | 1g | 5g |
| Sodium | 19mg | 103mg |
