A TRUE “RETRO” RECIPE My Mum’s most sought after Chokito {Date-Nuts-Rice Krispie- Chocolate and Coconut Balls}

I am going to keep this short and sweet.  My Mum’s all time most requested recipe is about 40 years old and even made a debut in an Indian cook book! 

She used to make this for prasad at the mandir or just as a treat for us, long before energy bars were even a thing.  They are a celebration staple at my home, I guarantee these will stand out in any crowd! 

Most often I make them just because they are the perfect snack to tide you over until your next meal. The crisp of the rice cereal, the crunch of the cashews and almonds, the sweetness of the dates, the subtle chocolate flavor, and the coconut add a richness and texture that makes these little gooey balls so, so moreish and delicious. 

Ingredients:

• 1 – 400 gm packet of date paste or pitted whole Mejdool dates
• 225 gms butter or 2 sticks of butter
• 1/2 cup white sugar
• 1/2 cup desiccated coconut
• 5 cups of Rice Krispies cereal 
• 1 cup cashews chopped into small pieces
• 1 cup almonds chopped into small pieces
• 3 tablespoons Whole milk
• 1 – 3.5 oz of Cadbury’s Milk Chocolate bar (Mum’s recipe call for 4 small bars found in Europe/Africa)
• Extra desiccated coconut for coating.

Instructions:

1. If using whole dates, pit them and using a food processor, process all of the dates until a thick paste is formed.
   
   
2. Place raw cashews and almonds in the bowl of a food processor and pulse until chopped into small pieces, do not pulverize into a powder form, or hand chop them like I did, then set aside.
   
   
3. In a heavy bottomed pan on medium heat, melt butter, then add date paste and cook until dates are softened – about 8 minutes.
   
   
4. Add chocolate pieces and stir;
   
   
5. Add sugar, desiccated coconut, chopped nuts and the milk.
   
   
6. Stir everything on a low flame/heat until well combined for about 5 minutes.
   
   
7. Add Rice Krispies and mix quickly and vigorously until everything is evenly mixed, and take it off the heat.
   
   
8. Working quickly, and as soon as you can handle the mixture, using a tablespoon, scoop the mixture and, with clean, slightly oiled hands, shape the mixture into a ball between your palms.
   
   
9. Roll the ball in the desiccated coconut-a to lightly coat and set on a plate.
   
   
10. Repeat with the remaining mixture until you have 30 balls slightly smaller than a golf ball or a large marble/Lychee.
    
    
11. Store in an airtight container.
    
    
12. Date paste can be found at most Middle Eastern supermarkets or health food stores (I like to use Medjool dates, because they have a caramel flavor, but regular dates work too; they have a lighter flavor, and that’s where I think Mum used sugar to sweeten the dates.)
    
    

Can I veganize these or make them Gluten-Free?  Why not?

• Vegan butter
• Omit the Chocolate 
• Use plant based milk
• Cascadian Farm offers Gluten Free Organic Cocoa Crispy Rice Cereal