NATURAL CANDY FACTORY

(Page 4 of 4)

September/October 1974
By Michele Sevin 
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This is the first time we've told the Almond Date Ball story in its entirety. You see, we're not in the candy business anymore, but have suddenly and unexpectedly become free-lance writers. With luck, maybe we'll be back to give you news of that scene . . . and by then we may, just as suddenly and unexpectedly, be doing something else again.

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Here's how we did it:

THE BASIC ALMOND DATE BALL RECIPE

4 pounds pitted dates (loose or broken up)
1 cup water (1/4 cup per pound of dates)
1 teaspoon ground cinnamon
almonds (unblanched)
sunflower seeds (hulled, unroasted, unsalted)
poppy seeds
sesame seeds
granola (preferably homemade)
coconut (medium ground)

Bring the water to a boil and add the cinnamon. Drop in the dates and cover the pan with a heavy lid. After a minute or two, turn off the heat and let the pot sit for about five minutes or until the fruit inside is soft. Then puree the dates with a potato masher (or cream them in a blender) until they're smooth.

When the date mixture is cool enough to handle—the cooler it is, the less sticky—scoop out a small amount, shape it into a ball and place an almond on top. Then roll the morsel in a bowl filled with sunflower, poppy or sesame seeds and granola or coconut. (Other toppings to try are ground peanuts, wheat bran or wheat germ . . . or, for an extra-special treat, mix peanut butter or tahini with the dates before coating them.)

We've found that the candies stay fresh for a month at room temperature, or much longer if refrigerated.

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