Toasted coconut sesame ladoo

Indian food is one of my favorite cuisines. The flavor combinations and the richness of its dishes are unique.
In addition, there are so many vegetarian and vegan options, it’s amazing!
Ladoo are traditional Indian sweets in the shape of small balls, often served at festivals and family celebrations.

There are many different ladoo varieties depending on the region and the occasion.
Some of its base ingredients are condensed milk, different types of flour, ghee, coconut, traditional spices, nuts, jaggery and sugar.
Most ladoo recipes are very easy to make and you can adapt them to your dietary preferences.

This sugar-free toasted coconut sesame ladoo recipe doesn’t contain any added sugar, only medjool dates to naturally sweeten them.

I use medjool dates a lot to sweeten my recipes such as in this coconut lime cheesecake, carrot cake, avocado coconut lime mousse and strawberry coconut smoothie.

Sugar-free toasted coconut sesame ladoo

Ingredients:

2 cups / 200 grams shredded coconut
1/4 cup / 35 grams sesame seeds
1 cup / 230 grams whipped coconut cream
10 pitted medjool dates
1/4 tsp cardamon powder or
1 crushed green cardamon seed
pinch of sea salt or himalaya salt

Process the shredded coconut in a food processor or blender to make it just a little bit finer.

Toast the shredded coconut in a skillet over low heat until golden and set aside in a bowl.

Lightly toast the sesame seeds and add them to the toasted coconut.

Crush the seed of a green cardamon or use 1/4 tsp of cardamon power.

Use coconut cream for this recipe.

You can also get this from a can of coconut milk with the following trick:
For the richest coconut cream, place an unopened can of natural coconut milk in the fridge for at least 7 hours. This separates the creamy part of the water, so that it can easily be scooped out.
You do not need the watery part for this recipe, but you can use it for a smoothie or other recipe.

Whip one cup of the coconut cream in a mixer or food processor.

Add the medjool dates and mix until you get an even consistency.

Add the cardamon and salt and mix again.

Finally add the coconut and sesame seeds to the mixture and mix everything.

Make little balls from the dough. Roll (part of) them in shredded coconut and serve.

The toasted sugar-free coconut sesame ladoo keep for about a week in the fridge.
If you’ll eat them the same day, you can leave them out of the fridge, just cover the bowl with a plate.

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