Dense, fudgy date-and-peanut-butter bites rolled in sesame, with toasted foxtail millet flour giving them a clean, grainy backbone.
Ingredients
From the TrooFoodz pantry
Fresh
- Soft dates, pitted 200 g
- Unsweetened peanut butter ½ cup
- Roasted peanuts, crushed ⅓ cup
- White sesame seeds, for rolling 4 tbsp
- Cinnamon powder ½ tsp
- Sea salt flakes ¼ tsp
Method
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Toast the flour
Stir Sprouted Foxtail Millet Flour in a dry pan over low heat for five minutes until it smells faintly of popcorn. Spread on a plate to cool completely.
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Toast the sesame
In the same pan, toast the sesame seeds for two to three minutes until they start hopping, then tip onto a separate plate.
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Break down the dates
Pulse the dates in a processor, or press them repeatedly with the heel of your hand on a board, until they form a single sticky paste with no whole pieces left.
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Work in the base
Knead the peanut butter, cinnamon and salt into the date paste, then add the cooled flour a spoon at a time until the dough holds a clean thumbprint.
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Fold in the crunch
Work the crushed peanuts through last so they stay in recognisable pieces rather than being ground into the paste.
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Roll and coat
Roll into rounds, press each into the toasted sesame and turn to coat all over.
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Firm in the fridge
Chill twenty minutes before serving. They stay fudgy at room temperature and firm up cold.
Why this works
Foxtail millet flour is drier and less absorbent than ragi, so it thickens the date paste without turning it stodgy — add it gradually and stop the moment the dough stops sticking. Toasting first matters: untoasted millet flour tastes chalky against sweet dates. The sesame coating is not decoration, it stops the bites gluing to each other in the jar.
Make it your own
- Peanut butter → Almond butter Milder and less salty; add an extra pinch of salt.
- Dates → Dried figs, soaked 10 minutes Seedier texture, slightly tangier.
- Sesame seeds → Desiccated coconut Softer coating, sweeter aroma.
