Ingredients
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For the kidsu:
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1 cup whole wheat flour
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1/2 cup tapioca starch
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1/2 cup arrowroot powder
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1 teaspoon baking soda
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Pinch of salt
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For the filling:
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1 cup medjool dates (pitted and chopped)
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1/2 cup unsweetened applesauce
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1/4 cup coconut oil (melted)
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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For the topping:
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1 cup rolled oats (gluten-free if using GF flours)
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1/4 cup chia seeds
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1/2 cup pumpkin seeds (pepitas)
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1/4 cup sunflower seeds
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1/4 cup sesame seeds
Directions
Sub_Title: A Rich, Flavorful, and Healthy Treat Embracing the Spirit of Ramadan and Eid al-Fitr
Description: This decadent vegan dessert takes its inspiration from the vibrant colors and exotic flavors of Morocco. It’s perfect for celebrating special occasions like Ramadan and Eid al-Fitr, but can also be enjoyed anytime you crave something sweet and indulgent.
Ingredients:
For the kidsu:
• 1 cup whole wheat flour
• 1/2 cup tapioca starch
• 1/2 cup arrowroot powder
• 1 teaspoon baking soda
• Pinch of salt
For the filling:
• 1 cup medjool dates (pitted and chopped)
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil (melted)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
For the topping:
• 1 cup rolled oats (gluten-free if using GF flours)
• 1/4 cup chia seeds
• 1/2 cup pumpkin seeds (pepitas)
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds
Instructions:
1. Preheat your oven to 350°F (177°C). Line a mini muffin tin with paper liners. Set aside.
2. In a large bowl, whisk together the dry ingredients for the kidsu until well combined. Add the wet ingredients and mix until a thick batter forms.
3. Divide the batter evenly among the prepared muffin cups, pressing down gently. Bake for 12-15 minutes, or until set. Remove from the oven and allow to cool completely.
4. For the filling, combine all the ingredients in a food processor and process until smooth. Taste and adjust seasoning as desired.
5. To assemble the desserts, scoop about 2 tablespoons of the filling into each cooled kidsu shell. Top with a sprinkling of the toasted seed mixture. Serve immediately or store covered in the refrigerator for up to 3 days.
Difficulty: Easy
Servings: Makes approximately 36 mini kidsus
Note: You can double or triple the recipe if you need more servings. Just remember to use a larger baking sheet and increase the baking time accordingly.
Steps
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1
Done
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Preheat your oven to 350°F (177°C). Line a mini muffin tin with paper liners. Set aside. |
|
2
Done
|
In a large bowl, whisk together the dry ingredients for the kidsu until well combined. Add the wet ingredients and mix until a thick batter forms. |
|
3
Done
|
Divide the batter evenly among the prepared muffin cups, pressing down gently. Bake for 12-15 minutes, or until set. Remove from the oven and allow to cool completely. |
|
4
Done
|
For the filling, combine all the ingredients in a food processor and process until smooth. Taste and adjust seasoning as desired. |
|
5
Done
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To assemble the desserts, scoop about 2 tablespoons of the filling into each cooled kidsu shell. Top with a sprinkling of the toasted seed mixture. Serve immediately or store covered in the refrigerator for up to 3 days. Difficulty: Easy Servings: Makes approximately 36 mini kidsus Note: You can double or triple the recipe if you need more servings. Just remember to use a larger baking sheet and increase the baking time accordingly. |
