Peanut butter and syrup-nut balls

Serves 12 balls the size of a tablespoon

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• 125 ml (½ c) raisins
• 10 ml (2 t) rum or hot rooibos
• 45 ml (3 tbsp.) golden syrup
• 45 ml (3 tbsp.) peanut butter
• 15 ml (1 tbsp.) butter
• 50 g almond flakes, lightly toasted
• 50 g hazelnuts, lightly toasted and chopped
• 100 g dark chocolate

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Line a baking tray with baking paper.

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1. Soak the raisins in the rum or tea for 30 minutes.
2. Put the syrup, peanut butter and butter in a saucepan and heat over low heat until melted.
3. Mix the raisins and nuts and pour the syrup mixture over. Mix together well. Scoop tablespoonful of the mixture onto the prepared baking sheet and set aside to stand for 2 hours until set.
4. Place the chocolate in a glass bowl and melt over a Bain Marie. Stir until smooth and glossy.
5. Spoon the chocolate over the lumps and set aside to harden for about 1 hour.

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