Their sweet flavour and healing powers have made dates a staple for eons in the Middle East, where an endless variety has been grown. However, if you’re bored of preparing the usual Arabic date recipes and want to surprise your family and friends with one that offers a healthy twist, this Medjool Date and Pistachio Fudge recipe is just what you need. Meera Sodha, the British culinary talent and author of books like “Made in India,” and Vita Coco Coconut Oil came up with their take on the ancient Indian sweet, which you can find prettily piled in pyramids in Delhi’s sweet shops. Providing energy, vitamins and minerals, these balls are the perfect afternoon pick-me-up during those balmy summer days.
Ingredients
● 100g pistachios
● 400g Medjool dates, shelled and pitted
● 75ml Vita Coco Coconut Oil
● ¼ tsp ground cinnamon
Method
Put the pistachios into a food processor and coarsely chop. Take out three quarters of the nuts and place them in a big bowl to one side. Then grind the remaining quarter into as fine a dust as you can, tipping it out onto another plate afterwards. Check the dates for stones, remove any you find and then put the dates into the food processor along with the Vita Coco Coconut Oil, cinnamon and blend. It will take a few minutes for the mixture to come together into a dough. When it does, take it out and put it into the bowl with the coarsely chopped pistachios and the cinnamon. Knead the date mixture until well mixed. If it’s a bit sticky, rub a teaspoon of coconut oil onto your hands. Once kneaded, roll into marshmallow-sized balls and then roll around in the ground pistachio dust to coat.
