Ferraro “Rawcher” Bites
—Recipe from Chanie Apfelbaum
She is the author of the best selling cookbook, Millennial Kosher (Artscroll Mesorah Publications) and is currently working on her second book, to be released by Clarkson Potter, March 2023.
INGREDIENTS
Ferraro “Rawcher” Bites
Serves 6
- 18 plump medjool dates, pitted
- 6oz. (1 heaping cup) hazelnuts, plus extra for garnish
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/3 cup chocolate chips
- Maldon sea salt flakes, optional, for finishing
PREP TIME: 5 min
COOK TIME: 15 min
TOTAL TIME: 20 min
DIRECTIONS
Ferraro “Rawcher” Bites
- Preheat the oven to 350 degrees. Spread the hazelnuts out on a baking sheet and toast for 12-15 minutes until the skins start to crack. Wrap the nuts in a kitchen towel and roll them around to remove the skins. Cool completely.
- Add the dates, hazelnuts, cocoa powder, vanilla extract and sea salt to a food processor and blend until nuts are finely chopped and evenly distributed – the mixture should stick together when pressed between your fingers.
- Form the “dough” into small balls and press a hazelnut into the center, flattening it.
- Place the chocolate chips into a Ziploc freezer bag and place in a mug or glass measuring cup. Pour boiling water over the bag and let it sit until the chocolate melts completely. Snip off the corner of the bag and drizzle the bites with chocolate. Finish with Maldon salt.
NOTE: These bites freeze great and can also be eaten frozen.
