Sugarplums

• 2 cups raw cashews, ground
• 1 cup dried cherries, minced*
• 1 cup dried plums A.K.A. prunes, minced*
• 1/4 cup pure maple syrup
• 1 orange, zest only
• 1 lemon, zest only
• 1 teaspoon cinnamon
• 1/4 teaspoon each: black pepper, pink pepper & coriander
• 2 cups sugar or coconut, for rolling
• 1/4 cup cognac (optional)

1. Combine the maple syrup, zests and spices in a large bowl (also cognac if using). Fold in the ground cashews and dried fruits. I like to use my hands for this step.
2. Wrap the mixture tightly and refrigerate at least one hour.
3. Roll a tablespoon-sized ball between wet hands, then roll in sugar or coconut to coat and place on a tray or in small baking cup. Repeat until all of the mixture is used. Refrigerate until firm, at least one hour.
4. *(Tip: If you are using a food processor to mince, rough chop the fruits before pulsing for faster and more even results.)

cashews, dried cherries, prunes, maple syrup, orange, lemon, cinnamon, black pepper, sugar, cognac

Taken from food52.com/recipes/14857-sugarplums (may not work)