Ingredients

• 200g polyunsaturated or monounsaturated margarine
• 3/4 cup sugar
• 500g dried dates, chopped
• 1 teaspoon vanilla essence
• 150g Milk Arrowroot biscuits
• 25g pumpkin seeds
• 25g sunflower seeds
• Dessicated coconut to roll date balls

No time to roll, no worries – at step four place mix in to a lamington time and press down evenly, sprinkle
with coconut and refrigerate.
For a gluten free option, choose gluten free biscuits.

Method

1. Melt margarine and sugar in a saucepan, stirring until sugar has dissolved
2. Add chopped dates and cook until dates are soft and mushy, add vanilla, stir, allow to cool
3. Break biscuits into small pieces; add seeds and biscuits to date mixture and combine well
4. Roll mixture in wet palms until a small ball is formed then roll lightly in coconut
5. Place in fridge.

Nutrition information panel