Cocoa Dry Fruits Ladoos with No Added Sugar

Sweet cravings don’t always need to come with guilt. These cocoa dry fruits ladoos with no added sugar are a perfect example of how dessert can be both delicious and nourishing. Made entirely with natural ingredients like think dates, nuts, seeds, and unsweetened cocoa, these energy packed bites are refined sugar-free, gluten-free, and dairy-free. This cocoa dry fruits ladoos recipe is a quick and wholesome fix for your sweet tooth, whether you’re looking for a post workout snack or something sweet with your chai. Best of all, you don’t need to cook or bake anything, and the whole thing comes together in just 15 minutes. This recipe has no added sugar, and all the sweetness comes from dates and raisins. It’s also naturally vegan and gluten free, using whole ingredients only. It’s also energy dense and great for kids, gym goers, or mid day snacking. It requires only one bowl and no cooking, meaning minimal mess and fast prep. Also, it has a deep chocolate flavor that satisfies dessert cravings in a healthy way. Also, these ladoos look gorgeous, especially when rolled in cocoa or coconut and served on a platter. So here’s how to make them.

Ingredients (Makes 15 ladoos):

• 1 cup (150 g) soft pitted dates
• ¼ cup (30 g) raisins or dried figs (optional, for extra sweetness)
• Nuts:
  • ½ cup (60 g) almonds
  • ½ cup (60 g) cashews
  • ¼ cup (30 g) walnuts or pistachios (optional)
• Seeds:
  • 2 tablespoons chia seeds or flax seeds
  • 2 tablespoons sunflower seeds or melon seeds
• Flavor:
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon desiccated coconut (optional, for texture)
  • ½ teaspoon cardamom powder
  • Pinch of salt
  • 1 teaspoon vanilla extract (optional)
  • 1 tablespoon coconut oil or ghee (optional, helps binding and adds richness)
• For rolling (optional):
  • Extra cocoa powder, desiccated coconut, or crushed nuts

Method:

1. If your dates are not soft, soak them in warm water for 10 minutes, then drain well. This step helps them blend smoothly and bind the ladoos better. If using raisins or dried figs, soak them alongside the dates.

2. In a dry pan over medium heat, toast the almonds, cashews, walnuts and seeds like chia, flax and sunflower. Toast for 5 minutes, stirring continuously, until aromatic and lightly golden. Let them cool slightly before blending. Toasting adds flavor and helps release the natural oils for better binding.

3. Add the toasted nuts and seeds to a food processor and pulse until coarse and crumbly. Don’t over blend into a nut butter, aim for texture.
4. To the same food processor, add the soaked and drained dates, raisins or figs if using, cocoa powder, cardamom powder, vanilla extract if using and a pinch of salt. Blend until it forms a sticky, thick paste. Scrape down the sides a few times to help the mixture come together.
5. Add the nut and seed mix back into the food processor and blend until everything is well incorporated and the mixture is sticky enough to form balls. If it feels too dry, add 1 teaspoon coconut oil or ghee. Or add 2 soaked dates to help bind. If too wet, add a tablespoon of desiccated coconut or chia seeds.

6. Scoop out small portions and roll into ladoos using your hands. If it sticks too much, lightly grease your palms with coconut oil. Optionally roll the ladoos in cocoa powder, crushed nuts, or coconut flakes for a beautiful finish and added texture.
7. Place the ladoos on a tray or plate as you go.
8. These ladoos keep well in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks and in the freezer for up to 2 months, just thaw for 10 minutes before serving. They firm up slightly in the fridge but still stay soft and chewy.

Notes:

• Add peanut butter or almond butter for a protein rich variation.
• Include oats or quinoa flakes for more texture and fiber.

• Use dried cranberries, apricots, or goji berries instead of raisins for a fun twist.
• Mix in a spoonful of instant coffee powder for a mocha touch.
• Add hemp seeds or pumpkin seeds for extra nutrients
• You can also press the mixture into a tray, chill, and slice into energy bars instead of rolling them into ladoos.