The recipe for these delicious bites, also known as ALEGRÍAS DE COCO Y ANÍS, was developed by our friend, Mariana Velasquez, for her debut book, Colombiana. The Spanish word Alegrias translates to joy or happiness, which is exactly what being in Mariana's company feels like!
Photo by Gentl & Hyers, recipe by @marianavelasquezv.
Recipe makes 16 golf size balls.
1/3 c date syrup
3 tbs Seed + Mill Organic Tahini
1 c unsweetened coconut flakes
2 tsp crushed anise seeds
5 c popcorn (already popped) or 9 c popped sorghum
2-3 tbs vegetable oil (for coating your hands)
2-3 tsp flaky sea salt
In a large bowl, stir to combine the date syrup, tahini paste, coconut flakes, and anise seeds. Add in the popcorn and incorporate using a large spatula so that the tahini and syrup mixture cover the grains, forming a rice-crispy treat-like consistency. Form 16 golf-size balls with well-oiled hands; if the mixture is too sticky, grease your hands with another touch of oil as you go. Sprinkle with the sea salt and serve.
Alegrías keep for a week stored in a tight sealed container at room temperature. Photos below by @spinachdaddy.