Ingredients for Moroccan Date Bonbons
- Sliced Almonds
- Shelled Pistachios
- 1/4 cup walnuts
- Pitted Dates
- Kalamata Olives
- Fresh Ginger
- 2 tablespoons honey
- 1 tablespoon orange zest
- 1/2 teaspoon ground cinnamon
- Ground Cardamom
- 1 teaspoon orange blossom water
- Pinch of salt
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How to Make Moroccan Date Bonbons
- Preheat oven to 350°F (175°C).
- Spread 1/2 cup sliced almonds on a baking sheet and toast for 4-5 minutes, until lightly golden. Remove from oven and let cool completely.
- While almonds cool, coarsely grind 1/2 cup pistachios in a food processor. Transfer to a small plate.
- Add the cooled toasted almonds to the food processor and grind to a coarse powder.
- Add 1 cup pitted Medjool dates, 1/4 cup walnuts, 2 tablespoons finely chopped pitted Kalamata olives, 1 teaspoon grated fresh ginger, 2 tablespoons honey, 1 tablespoon orange zest, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cardamom, 1 teaspoon orange blossom water, and a pinch of salt to the food processor.
- Process until a sticky paste forms, scraping down the sides as needed.
- Scoop scant tablespoons of the date mixture and roll into 1-inch balls.
- Roll the balls in the pistachio powder to coat completely.
- Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Enjoy these delightful bonbons as an energy-boosting snack or with your favorite juice for a satisfying breakfast!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
40g
Fat
1g
Carbs
4g
