Dark Chocolate Peanut Ladoo Recipe – Easy Indian Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Dark Chocolate Peanut Ladoo Recipe – Easy Indian Sweet Treats

Hey everyone! If you’re anything like me, you’ve got a sweet tooth that needs satisfying often. And if you love Indian sweets, but sometimes want something a little… different, then you absolutely have to try these Dark Chocolate Peanut Ladoos. They’re unbelievably easy to make, packed with flavour, and honestly, a little addictive! I first made these for a Diwali get-together and they were a huge hit – everyone kept asking for the recipe!

Why You’ll Love This Recipe

These ladoos are a delightful twist on a classic Indian sweet. They’re not overly sweet, thanks to the dark chocolate, and the combination of textures – crunchy peanuts and sesame seeds, chewy dates, and smooth chocolate – is just chef’s kiss. Plus, they come together in under 15 minutes! Seriously, what’s not to love? They’re perfect for a quick treat, gifting, or celebrating any special occasion.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious ladoos:

• 1 cup dry roasted peanuts
• 1 cup dry roasted sesame seeds
• 1 cup dry roasted desiccated coconut
• 1 cup dark chocolate (81% cocoa)
• 1 cup fresh juicy dates (deseeded)
• ?? cup almonds
• ?? cup raisins
• 1 tsp vanilla extract
• ?? cup honey

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make all the difference!

• Dark Chocolate: I highly recommend using 81% cocoa dark chocolate. It provides a beautiful bitterness that balances the sweetness of the dates and honey. You can go lower, but it won’t have the same depth of flavour.
• Dry Roasting: Don’t skip dry roasting the peanuts, sesame seeds, and coconut! It intensifies their flavour and gives them a lovely crunch. You can do this in a dry pan on the stovetop, stirring constantly, until lightly golden and fragrant.
• Dates: Fresh, juicy dates are key here. Medjool dates work wonderfully, as they’re soft and naturally sweet. If your dates are a little dry, soak them in warm water for 10-15 minutes before using.
• Nuts & Raisins: I usually add about ½ cup of almonds and ½ cup of raisins, but feel free to adjust to your liking!
• Honey: The amount of honey you need will depend on the stickiness of your dates. Start with ¼ cup and add more, a tablespoon at a time, if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine all your ingredients – the roasted peanuts, sesame seeds, coconut, dark chocolate, dates, almonds, raisins, vanilla extract, and honey – into a food processor or a high-powered blender.
2. Now, pulse everything together until it starts to come together into a sticky mixture. Don’t over-process it, you want some texture! If the mixture seems too dry and isn’t sticking, add a little extra honey, one tablespoon at a time.
3. Once you have a nice, sticky dough, it’s time to roll! Take a small portion (about a tablespoon) and use your palms to roll it into a smooth, round ball – about the size of a lemon. Press firmly as you roll to make sure it holds its shape.
4. Repeat with the remaining mixture.
5. Finally, let the ladoos rest for about 30 minutes. This helps them firm up. Then, store them in an airtight container.

Expert Tips

• Sticky Fingers: The mixture can be a little sticky! Lightly dampen your hands with water to prevent the ladoos from sticking to your palms.
• Chocolate Melt: If your dark chocolate is very hard, you can gently melt it before adding it to the blender. Just make sure it’s not too hot!
• Taste Test: Don’t be afraid to taste the mixture as you go and adjust the sweetness to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the honey for maple syrup for a delicious vegan version. About ¼ cup of maple syrup should do the trick!
• Gluten-Free: These ladoos are naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: My friend Priya loves adding a tiny pinch of cardamom powder to the mixture for a warm, aromatic flavour. It’s so good!
• Festival Adaptations: These are perfect for Diwali, but honestly, any festive occasion is a good excuse to make these! My family loves them during Holi too.

Serving Suggestions

These ladoos are delicious on their own with a cup of chai. They also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream.

Storage Instructions

Store the ladoos in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They tend to get a little softer when refrigerated, so let them sit at room temperature for a few minutes before serving.

FAQs

1. Can I use salted peanuts for this recipe?

You can, but I recommend using unsalted peanuts. Salted peanuts can make the ladoos too salty, especially with the dark chocolate.

2. What is the best way to ensure the ladoos hold their shape?

Press firmly as you roll the ladoos and let them rest for at least 30 minutes before storing. Refrigerating them also helps them firm up.

3. Can I substitute the dark chocolate with milk chocolate? How will it affect the taste?

You can, but the ladoos will be much sweeter. The dark chocolate provides a nice balance to the sweetness of the dates and honey.

4. How long do these ladoos stay fresh at room temperature?

They’ll stay fresh for about 3-4 days at room temperature, stored in an airtight container.

5. Can I add other nuts like cashews or pistachios to the mixture?

Absolutely! Feel free to experiment with different nuts. Cashews and pistachios would both be delicious additions.

Enjoy making (and eating!) these Dark Chocolate Peanut Ladoos. Let me know how they turn out in the comments below!