Ingredients:

2 c millet flour
½ c almond meal
1 c coconut
2 c dates, simmer in a little water till mushy
Black currant jam spread (see below)

 

Method:

1. Blend simmered dates with stick blender.
   

2. In a large bowl, mix all the ingredients together. If too dry, add a little water.
   

3. Form into balls.

4. Press a hollow in each ball.
   

5. Fill hollow with currant spread.
   

6. Bake on greased tray at 180ºC till golden brown.

 

 

CURRANT SPREAD

Ingredients:

1 c currants
1 c dark grape juice
1T arrowroot, mixed with a little water or juice

 

Method:

1. Whizz the currants with ½ c grape juice in blender.
   

2. Add the remaining grape juice to blender. Whizz again.
   

3. Bring currants and grape juice to the boil.
   

4. Add arrowroot thickening.
   

5. Cook for a few mins till thickened.
   

6. Store in refrigerator in airtight container.
   

7. Can last for 2-3 weeks.