Photograph by Winona Barton-Ballentine Food Styling by Maggie Ruggiero Prop Styling by Heather Greene

Photograph by Winona Barton-Ballentine Food Styling by Maggie Ruggiero Prop Styling by Heather Greene

Hermione Granger (Harry Potter) & Matilda

Magic Date Balls

Amuse-Bouche from Issue 11 – Summer 2017 – Heroines

For Hermione Granger (Harry Potter) and Roald Dahl’s Matilda, books were a refuge—whenever Hermione was in doubt, off to the library she went, while Matilda escaped her horrible family by burrowing into a good read. “Books gave Matilda a hopeful and comforting message: You are not alone,” wrote Dahl. For these bookworms with supernatural abilities (Hermione’s a witch and Matilda is telekinetic), we conjured brain food with magic of its own.

serves 4 (makes 8 balls)

2 large Medjool dates, pitted
¼ cup raw cashews
⅓ cup unsweetened shredded coconut
1 Tbsp coconut oil
¾ tsp thyme leaves
½ tsp mucuna pruriens, optional (at sunpotion.com)
generous ¼ tsp fennel seed
⅓ cup raw almonds
⅓ cup white quinoa
edible glitter, optional

1
Combine dates, cashews, coconut, coconut oil, thyme, mucuna pruriens (if using), fennel, and pinch of salt in a food processor. Pulse, occasionally scraping down sides, until mixture is sticky and holds together when pinched. Briefly pulse in almonds just until combined but chunky. Roll with damp hands into rounded Tbsp-sized balls.
2
Heat a covered skillet over medium-high heat. Lower heat to medium and, working in batches, toast quinoa covered until you hear it quietly popping and it smells nutty, 1 to 2 minutes. Transfer to a shallow bowl and repeat with remaining quinoa. Roll balls in cooled quinoa. Balls can be kept chilled, covered, for 4 days. If using edible glitter, dust it on just before serving.