Vanilla peppermint urma bombice (Vanilla peppermint dates balls)

Sastojci: 350 g urmi (bez koštica), 4 kašike kakao praha, 2 kašike kokosovog ulja (čvrstog na sobnoj temperaturi), ⅛ kašičice ekstrakta vanile ili ekstrakta mente, ⅛ kašičice krupne soli, 60 g crne čokolade (sitno iseckane), za valjanje - kakao prah, pečeni pistaći (sitno iseckani).

Priprema:

1. Stavite urme u činiju. Prelijte dovoljno tople vode da ih potpuno potopite. Ostavite da se potapaju 20 minuta, dok ne omekšaju.

2. Izvadite urme iz vode i stavite ih u procesor hrane. Dodajte kakao prah, kokosovo ulje, ekstrakt vanile i so. Blendirajte dok se ne formira glatka i lepljiva pasta, oko 1 minut.

2b. Špatulom sastružite stranice i dno i blendirajte još nekoliko sekundi.

3. Dodajte komadiće crne čokolade i pulsirajte dok se ravnomerno ne rasporede po pasti.

4. Prebacite smesu u čistu činiju. Ohladite 30 minuta.

5. Kašikom za sladoled izvadite pastu i sipajte je na pleh pola veličine obložen papirom za pečenje.

6. Nastavite sa preostalom pastom, ostavljajući oko 5 cm razmaka između.

7. Prebacite pleh u frižider i ohladite 30 minuta.

8. Stavite kakao prah i seckane pistaće u dve odvojene posude. 

9. Izvadite pleh iz frižidera.

10. Razvaljajte jednu kuglicu u dlanovima da biste napravili bombicu.

11. Uvaljajte je u kakao prah ili pistaće da biste je obložili ili uvaljajte pola u kakao prah, a pola u pistaće.

12. Stavite u mini korpu za kolačiće ili na papir za pečenje i stavite na veliki tanjir za serviranje ili poslužavnik. 

13. Nastavite sa preostalim kuglicama.

14. Prebacite poslužavnik u frižider i ohladite 1 sat.

15. Čuvajte bombice u hermetički zatvorenoj posudi u frižideru do 5 dana.

Ingredients: 350 g dates (pitted), 4 tablespoons cocoa powder, 2 tablespoons coconut oil (solid at room temperature), ⅛ teaspoon vanilla extract or peppermint extract, ⅛ teaspoon coarse salt, 60 g dark chocolate (finely chopped), for the coating - cocoa powder, roasted pistachios (finely chopped).

Preparation:

1. Place the dates in a bowl. Pour enough warm water on top to submerge them completely. Let soak for 20 minutes, until they are soft 

2. Remove the dates from the water and place them in a food processor. Add the cocoa powder, coconut oil, vanilla extract, and salt. Blend until a smooth and sticky paste forms, about 1 minute. 

2b. Scrape down the sides and bottom with a spatula and blend for another few seconds. 

3. Add the dark chocolate pieces and pulse until evenly distributed throughout the paste.

4. Transfer the mixture to a clean bowl. Refrigerate for 30 minutes.

5. Using ice cream spoon, scoop out the paste and release onto a half-size baking sheet lined with a piece of parchment paper. 

6. Continue with the remaining paste, leaving about 5 cm of space in between.

7. Transfer the baking sheet to the refrigerator and chill for 30 minutes.

8. Place the cocoa powder and chopped pistachios in two separate bowls. 

9. Remove the baking sheet from the refrigerator.

10. Roll one ball in the palms of your hands to create a ball.

11. Roll it in the cocoa powder or pistachios to coat or roll half in cocoa powder and half in pistachios.

12. Place in a mini cupcake liner or baking paper and set on a large serving plate or platter. 

13. Continue with the remaining balls.

14. Transfer the platter to the refrigerator and chill for 1 hour.

15. Store balls in an airtight container in the refrigerator for up to 5 days.