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2/3 cup (160 mL) dry red lentils
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1 cup (250 mL) honey (if crystallized, heat briefly in the microwave or a small saucepan just until it’s liquid again, allow to cool before proceeding)
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1 1/3 cup (330 mL) smooth natural peanut butter
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1/3 cup (80 mL) cocoa
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1/8 tsp (1 mL) salt
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1/3 cup (80 mL) sesame seeds
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1/2 cup (125 mL) medium unsweetened coconut
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additional cocoa and/or coconut for rolling balls in
In a small saucepan, cover the lentils with water by an inch or two, bring to a boil and simmer until soft, about 15 minutes. Rinse very briefly, then drain and let cool in the colander. Lay out a double thickness of sturdy paper towel on the counter.
Using your hands, and working one handful at a time, squeeze out as much water as possible out of the lentils and then spread the lentils out on the paper towel. Cover with another two paper towels and then press or gently wring to remove even more liquid: the lentils should be almost powdery in texture when you’re done. Transfer to the bowl of a food processor.
Pour the honey over the lentils, and process until as smooth as possible. Add the peanut butter and process until the mixture stiffens, about a minute. Transfer to a medium bowl and add the cocoa, salt, sesame seeds and coconut, and stir until thoroughly combined.
Cover and refrigerate until firm, about an hour or two (or you can place in the freezer for about 30 minutes).
Roll the mixture into balls about 1 inch in diameter, and roll in either cocoa or coconut to coat. Store in a sealed container in the fridge for up to two weeks.
Makes about 36.
Recipe courtesy of Canadian Lentils.
