Coconut Cardamon Laddoo

Gluten-free | Sugar-free | Dairy-free option | Vegan-friendly option | Grain-free

Makes 25-30 small balls

Why It’s Delicious 

I got the inspiration for this healthy recipe from our daughter Coco, who loves nothing more than a boxload of traditional Indian sweets. Usually laden with sugar, carbs and fat, I wanted to make a version that still paid tribute to the beautiful flavours and textures of India while creating a healthy version to look after our bodies and our bellies. 

Helpful hints + tips 

I use my Sweet as Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.

Ingredients

• 1 fresh young coconut, opened 
• 50-100 g (1.7 - 3.5 oz) shredded coconut, unsweetened
• 50 g (1.7 oz) almond flour
• 100 g (3.5 oz) Sweet as Fibre Syrup
• 1 heaped tbsp grass-fed ghee or coconut oil
• 1 ½ tsp ground cardamom

• 2-3 tbsp finely chopped pecans, pistachios or hazelnuts
• 2-3 tbsp dried rose petals 

Method

1. Drain the coconut water from the coconut. You can then either chill and drink or keep to add to a curry or stew. Using a tablespoon, scrape the inside of the coconut and extract the tender flesh. 
2. Using a set of scales, weigh the coconut flesh. You need 150 grams (5.2 oz) of coconut in total, and if you don’t have that much fresh coconut, add enough shredded coconut to get to a total weight of 150 grams of coconut. 
3. Using a food processor, blend the coconut until you get a coconut paste. 
4. Place the almond flour into a saucepan and toast on medium heat, continually stirring for a couple of minutes or until the almond flour toasts and turns a light golden colour. 
5. Add the coconut paste to the almond flour along with the fibre syrup, ghee or coconut oil and cardamom. 
6. Cook the mixture, frequently stirring, for 5-8 minutes or until the mixture becomes lumpy and thick. 
7. Line a baking tray with non-stick baking paper and place the mixture onto the tray. Using another sheet of baking paper and a rolling pan, flatten the mixture.
8. Leave in the fridge to cool and firm up for 20 minutes. 
9. To make the laddoo balls, use a teaspoon to portion the mixture and roll the portions into balls between the palms of your hands. 
10. Roll the balls through the nuts and rose petals and allow the balls to firm up in the fridge for at least 1 hour before serving. 
11. Store in an airtight container in the fridge for up to two weeks.