Ladoos are an Indian sweet, rolled into bite-sized nuggets of goodness! Traditionally made with a wide variety of ingredients, this recipe is very forgiving and adaptable. Feel free to make changes to match your preferences ~ you can add other seeds (like sunflower, or chia), or other dry ingredients instead of the coconut (like ground flax seeds, oat bran, or wheat germ).
- 1 cup raw almonds (if possible, soak overnight and remove skins) – or try cashews, pistachios, walnuts or any combination
- 2 cups pitted dates (medjool dates are my favorite because they are so moist – if you have a drier variety, try soaking in warm water first)
- 2 Tbsp tahini (or ¼ cup sesame seeds toasted in a dry pan on low heat until aromatic, then blended into a powdery paste)
- ½ cup unsweetened shredded coconut
- ½ teaspoon ground cardamom (or cinnamon – or a combo of your favorite spices!)
- ¼ teaspoon salt (sea salt, Himalayan or other mineral-rich salt)
- ½ cup rolled oats, toasted (optional)
- Optional coating: roll the finished balls in cacao powder, coconut, or sesame seeds
- In a food processor or blender, process nuts into large chunks. Set aside.
- Add dates and other ingredients and blend until well mixed. Remove to a bowl.
- Add the nuts to the mixture in the bowl and mix by hand. Roll the mixture into 1-inch balls. Roll the balls into any optional topping, if desired.
- Store in an air-tight container. Storing in the refrigerator can help them hold together more firmly and last longer.