Servings: 20 slices
Equipment
- Nonstick pan
- Wooden spoon or silicone spatula
Ingredients
- 1½ cups Medjool dates pitted and finely chopped
- ½ cup almonds
- ½ cup cashews
- ¼ cup pistachios
- ¼ teaspoon ground cardamom
- 1 tablespoon ghee
Instructions
- Roughly chop the almonds, cashews, and pistachios. Dry roast them in a pan over medium heat for 3-4 minutes, until lightly golden. Set aside.
- In the same pan, heat the ghee and add the chopped dates. Cook for 4-5 minutes, stirring continuously, until the dates become soft and sticky.
- Add the roasted nuts and cardamom powder. Mix well until evenly combined.
- Let the mixture cool slightly, then place it on a sheet of parchment paper. Shape into a log, roll tightly, and refrigerate for 30 minutes or until firm.
- Slice into rounds and serve, or store in an airtight container.
Notes
- For a smoother texture, pulse the dates briefly in a food processor.
- Lightly grease the parchment paper to prevent sticking when shaping the log.
- For a firmer set, chill for 1–2 hours before slicing, especially in warm weather.
- Store in an airtight container for up to 2 weeks in the refrigerator.
Nutrition
Calories: 84kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 1mg | Potassium: 140mg | Fiber: 1g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe? Share it Today!Mention @lentillovingfamily or tag #lentillovingfamily!