Neither Devils nor Angels on Horseback, these creamy ricotta stuffed prunes enveloped in 85% chocolate are an indulgence for Easter.
Not-too-sweet, and packed with nutrients like antioxidants, fibre and healthy fats, you’ll love the intense rich flavour and almost jelly-like texture of these quick Easter treats.
The name ‘bunnies on horseback’ was inspired from the origin of the Devils on Horseback (bacon wrapped around prunes) which stems from Cornwall at around 1066 when the Normans invaded England. The Normandy raiders would cover their armour with rashers of bacon to frighten villagers with the grotesque appearance of the armour. Likewise, these may not look like the prettiest beauty food but I assure you these morsels taste amazing and are quick to make!
WHAT YOU NEED…
25 pitted dates or prunes
180g Fresh Ricotta – strained
3 tspn Lemon zest – fine
1/4 cup Walnuts – toasted and rough chopped into a dice
t tspn Bee Pollen (optional)
1 Vanilla bean – 1 scraped (optional)
70% + block dark organic chocolate (bittersweet) – melted over double boiler
1. Prepare one or both of the fillings by combining ingredients until well mixed. There is enough ricotta mix to generously fill at least 25 prunes or dates per recipe filling. I prefer to use prunes over dates as they almost give a ‘turkish delight’ consistency and have an intense decadent flavour.
2. Remove the seed / pit from the prune or date by slitting side and keeping one side hinged.
3. Insert half teaspoon of filling into each one. Alternatively fill a small strong plastic bag, snip off corner and pipe in.
4. Chill in fridge for at least 15 mins til filling firms.
5. Dip filled prunes & or dates in melted chocolate – use a 2 prong fork to make easier. Place on toxin-free baking paper and refrigerate til chocolate is set.