For about 20 balls:
- 150 g dates
- 100 g dry tigernut
- 50 g candied orange peel + powered cinnamon OR 1 cm fresh ginger + powered ginger
Soak tigernut in a bowl of water at least 24 hours to rehydrate it. Place the dates in another bowl of water and let them soak as well. After 24-36 hours, strain completely tigernut, place it in a food processor and pulse to finely crush it. Stone the dates and add them in the food processor, pulse until having dough without any chunk.
For orange-cinnamon balls: Cut candied orange peel in very small piece and combine by hand with the dough. Divide the dough in small pieces and roll them into balls. Place some powered cinnamon in a small plate and roll the balls into the spice to coat them entirely.
For ginger balls: Peel and finely grate fresh ginger and add it to the dough. Divide dough in small pieces and roll them into balls. Place some powered ginger in a small plate and roll the balls into the spice to coat them entirely. Let the balls dry about a night long and then, preserve them in the refrigerator. Balls are better 1 or 2 days after preparing, and keep fresh about 2 weeks in the fridge.