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Happy second advent fellow hobby bakers! 

Not much happening on With An Open Mind this week. Can you believe that I move out of my flat in less than three weeks and move to France in four weeks already? Time is flying by and the list of stuff to take care off is getting longer and longer – at least it seems so to me. One way I destress is running and yoga. Running because the fresh cold air blows all burdens from my mind and yoga to release the muscle tensions. Another way is spending some time in the kitchen, preferably while baking up some treats. This weeks cookie is actually more of an energy bite, it’s perfect to have before a run or after or just as a snack in between. 


Inspired by Lee’s Gingerbread Pumpkin Snowballs I thought of making my own variation of this healthy yet delicious treat. Persimmons were on sale this week, so I had a ripe bunch sitting in my kitchen, ready to be used for baking experiments. Actually this recipe has a hidden extra: persimmon date fluff – a delicious, super healthy variation of the classic marshmallow fluff and the taste-providing ingredient of these snowballs. I would totally recommend making a double batch of the fluff, since you might end up eating half of it with a spoon. I was certainly tempted to do so.


No Bake Persimmon Snowballs

Prep Time: 20 minutes

Cook Time: none

Total Time: 20 minutes

Yield: 12

No Bake Persimmon Snowballs


  • 1/4 cup persimmon puree
  • 4 soft dates
  • 1 1/2 cups oats
  • 1 tsp cinnamon
  • 2 T honey
  • 2 T almond flour
  • 2 T coconut flakes


  1. First process the oats into oat flour. It's really simple: just place them in your food processor and mix on medium until they reach a pretty fine consistency. Place in a bowl.
  2. To make the persimmon puree, place 3/4 of a ripe persimmon in a food processor and mix until liquid. Add the pitted dates and keep mixing until the consistency is light and fluffy (don't worry if there are still a few tiny pieces of date).
  3. Take a second bowl in which you combine the persimmon date fluff (also delicious as a spread), cinnamon and honey. Mix well. Then add the oat flour, start mixing with a spoon and later use your fingers to make a firm dough.
  4. Place your almond flour and coconut flakes in two separate small bowls. Take teaspoons of dough and form into walnut-sized balls. Roll them in either almond or coconut. The almond flour sticks pretty good. My trick for the coconut flakes is to use 2-3 drops of water while forming the ball, knead it well first and than roll in coconut, pressing the flakes slightly into the surface of the ball.


You can use the remaining 1/4 persimmon by cutting it up in tiny pieces and adding it to the dough before forming your snow balls. It will make them a bit more juicy and add some extra flavor.



Coconut flakes work best to achieve a snowy look, but if you don’t like the taste of coconut (as Jay doesn’t, which makes me highly doubt that he really is half Pinoy) or if you are a serious almond lover, almond flour is an okay substitution. I hope you enjoy this healthy cookie, I promise I’ll be back with something more indulgent next week.

And here comes your turn: add your Advent story, baking fun or cookie recipe and spread the seasonal spirit!


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