Moroccan-Date Bonbons

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Elizabeth Falkner loves eating these energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. "Eat two of these as asnackor with some juice for breakfast, and you're satisfied," she says.Video: Elizabeth Falkner demonstrates this recipeMore Healthy Snacks

ByElizabeth Falkner
March 2011

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
Makes 30 bonbons
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Make Ahead

The bonbons can be stored in an airtight container for up to 2 weeks.

One Piece85 cal, 4 gm fat, 0.3 gm sat fat, 13 gm carb, 2 gm fiber, 2 gm protein.

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