This recipe was inspired by Jasma Fusion Cuisine which you can also reference for great pics. Can be made gluten-free by substituting gluten-free (e.g. King Arthur's "Measure for Measure") for wheat flour.
Wrapper
- 180g pastry or all-purpose flour
- 1/4 t. salt
- 1/4 t. baking soda
- 1/4 t. cinnamon
- 1/8 t. nutmeg
- pinch black pepper
- 45 grams olive or canola oil (or any neutral oil)
- 90 grams maple syrup
For the filling
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65 grams pitted dates
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45 g coconut oil
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145 g assorted nuts (I used hazelnuts, almonds, walnuts in yours -- chestnuts are also delicious if you can find them, cashews also good)
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15 g shredded coconut
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30 g brown sugar, granulated sugar, or gor (palm sugar) 1 t. vanilla
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Combine the filling ingredients in a food processor. Roll the filling into 25g balls and let them chill in the fridge on a baking pan for 30 minutes or so.
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Assemble the wrapper dough and let the dough sit while the filling chills. If the dough does not come together, add additional oil and or a tiny bit of water but try to keep it dry.
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Roll/press the dough into rounds, put the filling in the center and close/press the dough around the center until it is completely covered.
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Cover a baking sheet with parchement paper.
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Insert the ball into the press and press down firmly 3-4 times then pull up on the mold. If needed, lights sprinkle the ball/mould with flour so it doesn't stick.
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Bake at 375 F for 5 minutes, then brush each moon cake with egg wash, milk, or oil. Bake for another 10 minutes until golden.
These are best eaten fresh but can keep in the fridge for about a week. They can also be frozen, but fresh is best.