Ingredients
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the date paste:
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1 cup pitted medjool dates
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1 tsp ground cinnamon
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Pinch of sea salt
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the filling :
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1/4 cup unsweetened shredded coconut
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1/4 cup chopped walnuts or pecans
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1 tbsp maple syrup or agave nectar
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1 tsp vanilla extract
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toppings :
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Sliced almonds or slivered pistachios
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Desiccated coconut flakes
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Finely chopped fresh fruit like strawberries or blueberries
Directions
Subtitle: A delicious and nutritious vegan dessert inspired by traditional Middle Eastern sweets.
Ingredients:
For the date paste:
* 1 cup pitted medjool dates
* 1 tsp ground cinnamon
* Pinch of sea salt
For the filling:
* 1/4 cup unsweetened shredded coconut
* 1/4 cup chopped walnuts or pecans
* 1 tbsp maple syrup or agave nectar
* 1 tsp vanilla extract
Optional toppings:
* Sliced almonds or slivered pistachios
* Desiccated coconut flakes
* Finely chopped fresh fruit like strawberries or blueberries
Instructions:
1. In a food processor, combine the dates, cinnamon, and sea salt until smooth and sticky. This will take about 5 minutes on high speed. Set aside.
2. Add the remaining ingredients for the filling to a small bowl and mix well. Stir in the reserved date mixture from the food processor. Cover and refrigerate while preparing the balls.
3. Using a medium bowl, mix together the unsweetened shredded coconut and water (just enough to moisten) using your hands. Roll the chilled date mixture into bite-sized balls.
4. Place the filled coconut balls back into the fridge for another 15 minutes to set.
5. Serve the luqmatani as is or roll them in optional toppings of choice. Store any leftovers in an airtight container in the refrigerator for up to one week.
Note: You can also use other nuts or seeds such as almond butter, sunflower seed butter, or peanut butter instead of the walnuts if desired.
Steps
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1
Done
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In a food processor, combine the dates, cinnamon, and sea salt until smooth and sticky. This will take about 5 minutes on high speed. Set aside. |
|
2
Done
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Add the remaining ingredients for the filling to a small bowl and mix well. Stir in the reserved date mixture from the food processor. Cover and refrigerate while preparing the balls. |
|
3
Done
|
Using a medium bowl, mix together the unsweetened shredded coconut and water (just enough to moisten) using your hands. Roll the chilled date mixture into bite-sized balls. |
|
4
Done
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Place the filled coconut balls back into the fridge for another 15 minutes to set. |
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5
Done
|
Serve the luqmatani as is or roll them in optional toppings of choice. Store any leftovers in an airtight container in the refrigerator for up to one week. Note: You can also use other nuts or seeds such as almond butter, sunflower seed butter, or peanut butter instead of the walnuts if desired. |
