Panellets are the traditional sweets eaten during the Fall in Catalonia, to celebrate Todos los Santos. This recipe is for healthy panellets: almonds, sweet potato and dates as the base.
Peel and chop the sweet potato into equal-sized cubes. Bake at 200ºC for 30 mins or until cooked and soft when testing with a fork. You could alternatively boil, steam or microwave the sweet potato until cooked.
Soak the unpitted dates in boiled water for 5 minutes. Strain the water (or save to make sweet Chai tea with!) and mash with a fork or food processor.
When the sweet potato is cooked, weigh it to 220 gr and place it in a bowl. Mash it with a fork until it becomes puré.
Add the dates, almond flour and lemon zest. Mix well and leave the dough to cool down in the fridge for at least 20 mins.
Line a large baking tray with baking paper. Divide the dough into 3 equal parts, to make 3 types of panellets.
Chocolate panellets: mix 1-2 tbsp of cocoa powder with 1/3 of the dough. Using your hands, create small, equal-sized balls (ping-pong ball or smaller). Gently flatten each on with your hand, then press a hazelnut in the centre.
Coconut panellets: create small, ping-pong-sized balls, then coat in grated coconut.
Nut panellets: create small, ping-pong-sized balls, then coat in pinenuts or crushed cashews. Gently press the nuts into the dough.
Bake all panellets at 180ºC for 12-13 mins, or until golden brown (check the nut panellets for feedback).
Allow them to cool down before serving. Enjoy as a dessert or snack!
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