Advent Link Up Two {no bake persimmon snowballs}

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. 



IMG_2498



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.



IMG_2503



No Bake Persimmon Snowballs

Prep Time: 20 minutes

Cook Time: none

Total Time: 20 minutes

Yield: 12

No Bake Persimmon Snowballs

Ingredients

  • 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

Instructions

  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.

Notes

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.

http://www.with-an-open-mind.com/2013/12/08/advent-link-up-two-no-bake-persimmon-snowballs/




IMG_2508



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!



adventlinkupsmall







15 Comments on Advent Link Up Two {no bake persimmon snowballs}

  1. I have never thought of making a puree with the persimmon, I love their sweetness so I can imagine these tasting great!

  2. These sound absolutely amazing, Ksenija. Just thinking about that persimmon date fluff is making my mouth water, and when you toss in oats and honey? Gah! These just sound to good to be true.

    Good luck with all the last minute moving details!

    • The persimmon date fluff was really a lucky find. I will most certainly make a batch of it again this week just to enjoy as snack/dessert.

      Thanks girl, I am sure I’ll get everything done in time – but it will be a lot of stress.

  3. Yum! I LOVE persimmon and this sounds like a fantastic and creative way to enjoy one of my fav fruits! Running and yoga are 2 of my fav ways to destress as well. You’re leaving for France? awesome! I took 4 years of French in high school and college bc I wanted to be diff from everyone else. Well…I haven’t even stepped foot in France let alone Europe, and I’m having to learn Spanish. A brilliant decision. In any case, wishing you all the best!

    • Thanks for the best wishes, Min. Persimmons are really awesome. I eat them all winter long. Yes I am spending a semester abroad in France, starting in January. Cannot wait! Since I live in Europe I visited some countries ;) but I’ve only been once to the USA and never to Canada. Definitely something to change!

  4. These look divine!!! I just picked up a few persimmons on my grocery haul so I may have to give these a shot :)

  5. I’ve never tried persimmons before, but since I’m going to Costco later to pick up baking supplies, I’m adding them to my list so I can make these. Snack balls are the best. :D

  6. Like some of the other comments said, I’ve never tried persimmons either! I don’t think any of the stores around me carry them, but I will keep an eye out now.

    Good luck (and more importantly- have fun) with all of the moving!

  7. I just found this recipe on Pinterest and am thrilled to have it. I’m from Mississippi and my Mom’s favorite fruit ever was persimmons so when she passed away, some of my friends planted a tree in my backyard in her honor. Well, let me tell you I’ve got them running out of my ears. Can not wait to try this recipe this weekend. I’ve got everything except the dates. Thanks again and safe travels abroad. Anna

  8. This sounds so delicious! Persimmon is such a great fruit! I will try these balls for sure soon. Maybe I can bring them to my Mom’s for Christmas!

  9. I’m always looking for recipes to use Persimmon in, thank you for the inspiration! I love this recipe!!

Leave a comment

Your email address will not be published.

*



CommentLuv