Take an open broad bowl and add desiccated coconut and coco powder to it. Mix well.
Now in a blending jar add 2/3 almonds and sugar. Crush then into a semi fine powder. Add this to the big bowl.
Now once again in the blending jar add 1/3 almonds and flax seeds. Crush them into a coarse powder. Add this also to the big bowl. Mix all dry ingredients well.
Now melt the peanut butter and add to dry ingredients bowl. Also add Macadamia oil. Now mix all ingredients with a ladle. In the end you may have to knead this mixture with hands.
Stop kneading when you have created an oily dough type of consistency that can be formed into small balls.
Now take a small portion of the mixture and form them into balls (of 1.5 cm diameter) by rolling them in your palms. You can make bigger size balls if you prefer to have a larger bite each time.
Just gobble them as is like a dessert or load them on your granola bowls, pancakes or ice-creams. You can store these ladoos in the refrigerator up to several days, or even outside if you are in a room temperature of 20-23 degrees.
You can adjust the sugar quantity as per your preference. I am more of a dark chocolate lover, so the recommended quantity of sugar in this recipe will work just fine for dark chocolate lovers or people who prefer their desserts lower on sweet. You can put more or less to make your sweet tooth happy ; ) Your sugar your choice!
You can use any other nut instead of Almonds. Pistachio and hazelnut work great too for this recipe.
You can reduce the quantity of Macadamia oil and Peanut butter if you want the ladoos to be a bit on dry side.