Moroccan Date Bonbons

Caregory : Breakfast Recipes

Chef Elizabeth Falkner loves eating two of these energy-boosting, cardamom-spiced date bites made with almonds, walnuts, and pistachios, as a snack or for breakfast.


    • 2 1/2 ounces sliced almonds (1/2 cup plus 2 tablespoons)

    • 1/2 cup shelled pistachios (2 ounces)

    • 3/4 cup chopped walnuts (3 ounces)

    • 1 pound moist pitted dates, chopped

    • 4 pitted kalamata or dry-cured Moroccan olives, chopped

    • 1/2 tablespoon finely grated fresh ginger

    • 1/2 tablespoon honey

    • 1/2 teaspoon finely grated orange zest

    • 1/4 teaspoon cinnamon

    • 1/8 teaspoon ground cardamom

    • 1/8 teaspoon orange flower water

    • 1/8 teaspoon salt


    1. Preheat the oven to 350°. Spread the sliced almonds on a baking sheet and toast for about 4 minutes, until golden. Let the almonds cool completely.

    2. In a food processor, grind the pistachios to a coarse powder. Transfer the pistachio powder to a plate. Add the toasted almonds to the processor and grind to a coarse powder. Add the walnuts, dates, olives, ginger, honey, orange zest, cinnamon, cardamom, orange flower water and salt and process to a paste.

    3. Scoop up scant tablespoons of the date mixture and roll into balls. Roll the balls in the pistachio powder to coat them completely and serve.


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