Pesach Pings

blackberry-ginger / cocoa-coconut / cinnamon-tradition

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inspired by the JVS recipe

Vegan and Kosher for Passover 

preptime

Ingredients
  • 1 banana
  • 1/4 cup caster sugar
  • 2 flax eggs
  • 1 tsp coconut oil
  • 1 1/2 cup ground almonds
  • Powdered sugar (icing sugar)

Additions

  • Blackberry preserves and minced ginger
  • Cocoa powder and unsweetened coconut
  • Cinnamon for the traditionalists
Method
  • Pre-heat the oven to 400ºF.
  • Mash the banana well with a fork.
  • Mix in half of the sugar, then add the rest of the sugar, the almonds the flax eggs and the coconut oil. Mix to form a stiff paste.
  • Separate into smaller bowls if you want to make several flavors.
  • Add flavors to the paste accordingly. (Note: another flavor I didn’t have time to try, but have a hunch would be yummy: citrus-thyme)
  • Roll into small balls, about the size of quarters.
  • Place the balls on a greased baking tray and bake in the oven for approximately 15 minutes.
  • While the balls are still warm, but have settled (after 4 minutes or so) roll them in a small bowl of powdered sugar.
  • You’re set! Enjoy.

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