Almond Dates Laddoos

2 cups almond flour with skin

1 cup jaggery

¹⁄₄ cup water

¹⁄₂ tablespoon dried coconut

1 teaspoons cardamom powder or 4-5 crushed cardamom pods

1 teaspoon sesame seeds

1 teaspoon hulled hemp seeds

1 teaspoon ghee or olive oil

In a non-stick pan, add water and jaggery pieces. Boil at medium-low heat until the jaggery syrup thickens ( a good test is if you put a drop in a bowl of water, the jaggery syrup doesn’t dissolve right away but sticks to itself).

Add cardamom powder, mix well and turn off the heat.

Add almond flour and dried coconut. Blend the mixture together.

If needed, add a few drops of ghee or olive oil to bring the components together more easily.

The mixture will have a doughy consistency that would stick to itself rather than stick to your hands. Take small scoops and roll into bite-size balls.

Coat with sesame seeds and hemp seeds.

Cover and refrigerate to let set.

Store in the fridge in an airtight container.