sesame balls

This is a recipe which my mum taught me, she has played around with different quantities and ingredients for years.  She insists on ROASTED chopped hazelnuts (or mixed nuts) and isn’t the biggest fan of my dad’s honey (although this may in part be due to the fact that she has a vendetta against bee-keeping hobby… especially when he takes over her kitchen to harvest the honey).  These are the quantities that I have found to work and will make around 20 balls depending on how big or small you roll them.

They are great to keep in the cupboard, I try and eat one each day.  My mum takes hers on holiday with her (because turns out they will keep you surprisingly regular!) 

Tin from Thornback and Peel: ‘Rabbit and Cabbage Rectangle Tin’ £8.50.

Ingredients

-      50g sesame seeds and extra sesame seeds for rolling

-      50g chopped roasted hazelnuts

-      200g dad’s homemade honey

-      200g of crunchy peanut butter

-      20g cocoa powder

-      100g rolled oats

Feel free to play around with the quantities and ingredients.  I would love to know what you think and if you find any worthy variations to the recipe if you do end up giving it a go.

Method

1.    Melt the crunchy peanut butter and honey together in a pan on a low-medium heat.

2.    When melted, remove from the heat and add in your cocoa powder, rolled oats, 50g of sesame seeds and chopped roasted hazelnuts.

3.    Mix it all together until combined and the mixture has taken on the colour of the cocoa powder.

4.    In a separate small bowl pour in some of the extra sesame seeds.

5.    Once your mixture has cooled (making it easier to work with) spoon a dessert spoons worth of mixture directly from the pan and roll into a ball using your hands.

6.    Roll this around in the bowl of sesame seeds to completely cover the surface of the ball. 

7.    Repeat this for each ball (placing some in your tin and undoubtedly if you are anything like me… some in your mouth!)