1. Start by making the dough. Place all the ingredients in a bowl and knead very well with your hand. Cover and let the dough rest for at least 2 hours.
2. Meanwhile, prepare the date filling by mixing the ingredients together.
3. Pre-heat oven to 150C / 300F and line a couple of baking trays with baking paper.
4. Grabbing a tablespoon of dough at a time, form the dough into ball portions and cover them to prevent drying.
5. Press a piece of the dough into a flat shape, then add a full teaspoon of date filling in the middle and wrap the dough around it to cover the filling completely.
6. Press the ball shaped dough well into the mold, and then tap the mold on the counter so it falls out. Place on baking tray. If you don’t have a mold, just roll into balls and press down slightly on baking tray.
7. Bake for approximately 20 minutes. Remove from the oven and let it cool completely to room temperature.
8. Dust with icing sugar and store in an airtight container for up to 2 weeks.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
