The recipes I most love to create are those that take a classic or a cultural favorite and make them vegan, made with wholesome ingredients, but still retain the essence of food that makes it special. That's exactly what this recipe for Vegan Spelt Ma'amoul does. The barely-sweet, nutty biscuit exterior contrasts beautifully with the date paste filling. Made with whole spelt flour and coconut oil rather than the semolina or all-purpose flour and butter and topped with pistachio dust and turbinado sugar, this is a modern, healthful take on a Moroccan classic.

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