Hamantaschen energy balls


by Jenny Lauffer

hamentaschen energy balls1 Gluten Free, Egg Free, Parve and refined sugar free

Poppy Seed Filling

1/2 Cup Pitted Dates
2 Tbsp Poppy seeds
I Tbsp Coconut oil
1 Tsp cocoa powder (optional)

Outer Layer

1 cup Ground Almonds
1/2 cup Pitted Dates
1/2 cup Almond Butter
1 Tsp Vanilla extract
1/2 Tsp Ground Cinnamon
1 Pinch Kosher salt

NOTE: Before you start if the dates aren’t soft and gooey then soak them in boiling water for 30 mins and drain before using.

  1. Blend all the filing ingredients in a blender until they form a smooth paste.
  2. Line a baking tray with greaseproof paper.
  3. Use a teaspoon measure to drop the date mixture into little mounds on the greaseproof paper.
  4. Put in the freezer for an hour to firm up.

In the meantime blend the outer layer ingredients until they come together and form a dough.

  1. Remove the date mixture from the freezer, It should be firm enough to roll into balls.
  2. Now pat the Almond mixture around it and shape  into balls using your palms. You need to work quickly whilst the filling is still frozen.
  3. Roll the balls in sprinkles then put them in the fridge to firm up before enjoying.

Best stored in the fridge or freezer and eaten within 5 days.

Follow Jenny on Instagram @saladforsupper or go to www.saladforsupper.com for quick, easy, simple recipes! Jenny is passionate about creating healthy food that is delicious, innovative and inspiring, and can be realistically recreated at home.