YIELD: 30 BALLS
These gorgeous, unique & tangy treats make a great
hostess gift when beautifully packaged.
4 small tangerines
2 cups granulated sugar
1 pound raw slivered almonds
1 cup nondairy chocolate chips,
or 6 ounces semisweet chocolate,
Squeeze the juice from 1 of the tangerines and strain it
through a fine-mesh
strainer. Combine the juice with the sugar in a medium
saucepan and bring
to a boil on medium heat, stirring often. Lower the heat
slightly and simmer
for 10 minutes. Let cool.
Rinse and peel the remaining tangerines. Place the peels
in a small
saucepan with enough water to cover them completely and
bring to a boil.
(Save the fruit to eat at another time.) Boil the peels for 5
timing after the water boils). Drain and rinse the peels
under cold water.
Drain again and pat them dry thoroughly with paper towels
so there is minimal
moisture on the peels. Remove any black spots.
Combine the peels and the almonds in a food processor
until finely ground, stopping to scrape down the sides of
the container as
necessary. You may need to process them in 2
batches, depending on the size of your food
processor. Do not let the mixture become a paste.
Transfer to a bowl, add the juice mixture, and stir
with a wooden spoon until evenly combined.
Shape into 1-inch balls using wet hands. Let
the balls rest uncovered at room temperature for 8
to 12 hours to dry out a bit.
Dip the balls in the melted chocolate until
evenly coated all over. Arrange the coated balls in a
single layer on waxed paper and refrigerate to allow
the chocolate to harden. Store layers of balls between
waxed paper in a sealed container in the refrigerator.
Note: Although any vegan
chocolate may be used for
dipping, rice milk or soymilk
chocolate tastes the best.