Alex's vegan date semolina balls à la Mamoul

Ingredients for 1 servings:

• 500 g date(s), dried, pitted and chopped
• 15 g margarine
• 1 pinch of cinnamon
• 1 tbsp white rum (Havannah Club)
• 3 tbsp almond syrup
• 200 g almond(s), grated
• 4 cup(s) wheat semolina, e.g. from Himmeltau, approx. 600 g
• 2 cup(s) Flour, smooth
• 2 cup(s) margarine, liquid
• 2 cups almond milk (almond drink)
• 2 packets of vanilla sugar
• Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

for approx. 50 pieces

For the filling, melt the margarine/butter in a saucepan or pan. Warm the dates in it. Mix with the remaining ingredients and knead. Let cool, then form walnut-sized balls. For the dough, knead all ingredients together by hand. Coat the date balls with the dough and form into balls about the size of a child’s fist. If you have the time and inclination, form more delicate balls. Preheat the oven to 180 degrees Celsius (top/bottom heat) and bake the balls for about 20 minutes (depending on the size). The balls should remain pale. Sprinkle with powdered sugar and serve. For a vegetarian version, replace the margarine with butter or ghee and the almond milk with cow’s milk. Makes about 50 balls.