Low Sugar Vegan Date & Walnut Maamoul Bars

Total time1 hr 30 min

Prep time30 min

Cook time30 min

Low Sugar Vegan Date & Walnut Maamoul Bars

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Ingredients

16 servings

For the dough

1 cup fine semolina
1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¼ cup powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
¼ tsp fine salt
½ cup vegan butter, cold, cut into small cubes
2 tbsp rose water
1 tbsp orange blossom water
2 tbsp cold water, plus more as needed

For the filling

2 cups medjool dates, pitted (about 12–14 dates)
½ cup walnuts
1 tbsp vegan butter
½ tsp ground cinnamon
¼ tsp ground cardamom
1 tbsp rose water

For serving

2 tbsp powdered sugar, for dusting (optional)
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
In a large mixing bowl, whisk together the semolina, all-purpose flour, powdered sugar, and salt. Add the cold cubed vegan butter and work it in with a fork or pastry blender until the mixture resembles coarse, damp sand with no large butter pieces remaining.
2
Drizzle in the rose water, orange blossom water, and 2 tbsp cold water. Stir with a fork, then press the dough together with your hands until it just holds when squeezed — it should feel like wet sand that clumps. If it crumbles apart, add cold water 1 tsp at a time. Do not overwork. Cover the bowl and rest the dough at room temperature for 30 minutes so the semolina can fully hydrate.

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