Sticky, sweet, vegan struffoli aka Italian honey balls made with Bee Free Honee and baked instead of deep-fried.
First, make your three flax eggs by mixing 3 tablespoons of ground flaxseed with 9 tablespoons water in a small bowl. Let sit for about 5-10 minutes until thick and gloopy.**
In a food processor, pulse flour, lemon zest, orange zest, sugar, salt and baking powder until combined.
Cut vegan butter into 1/2-inch thick pieces and add to food processor with dry ingredients. Pulse until coarse.
Add flax egg mixture, white wine (or water), and vanilla extract. Pulse until a sticky dough forms. Remove the blade and use a wooden spoon (or your hands) to smush the dough together until it sticks and is smooth.
Form dough into a ball, cover with plastic wrap and place in the refrigerator for about 20 minutes.
Preheat oven to 375°F/190°C and prepare a baking sheet with parchment paper.*
Once dough is ready, remove from the refrigerator and separate into four equal pieces. Roll each quarter until 1/4-inch thick. Then, cut the flattened dough into 1-inch squares. Roll each squash into a ball, about marble-sized.
Then, cut the flattened dough into 1-inch squares. Roll each squash into a ball, about marble-sized and place them on your baking sheet. Bake for 25 minutes. Remove from oven and let cool slightly.
Meanwhile, on a separate baking sheet, roast raw hazelnuts for about 10 minutes.
In a small saucepan over medium-low heat, pour vegan honee and lemon juice. Let the honee heat up until it's more watery than sticky. Transfer dough balls and roasted hazelnuts into the saucepan and use a spoon to mix and coat.
Place honey balls onto a large plate, pouring excess honey on top. Let cool and serve.
**One flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water