Raw ingredients part 1: Coconut balls

We made two different types of coconut balls, the one with dates is from one of the Little Chef mums, and the other I've adapted from a family recipe.

For 25 balls

Ingredients for coconut balls with dates:

250 g pitted dates, blitzed to a pulp with a very little water in a food processor
3 tablespoons cocoa powder
100 g desiccated coconut  

Ingredients for Hungarian coconut balls:

125 g Rich Tea biscuits, blitzed to fine crumbs in a food processor
3 teaspoons cocoa powder
3 teaspoons icing sugar
100 ml cherry juice
100 g desiccated coconut

Method for both:

- mix all the ingredients except the coconut
- form balls from the mixture, about the size of a walnut
- roll the balls in the coconut till they're coated all round
- put in the fridge to cool or eat up right away

And a few tips:
- make sure you use very little water when pulping the dates, otherwise the mixture will become too sticky
- however, even if it's very sticky, it will be alright to eat when covered in the coconut
- you can fill the Hungarian coconut balls with tinned cherries, pieces of chocolate etc, put one in the middle of each ball

*The bold text in the recipe shows the steps that the Little Chefs did (with supervision).*