Dates + tahini = MAGIC. These are a perfect mid-morning or mid-afternoon pick-me-up! The following recipe was adapted from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Snack
Cuisine: Mediterranean, Persian
Author: Alanna Peterson
Ingredients
1cupraw almonds
1cupMedjool dates, pitted
2TBtahini
1/4tspcinnamon
1/4tspvanilla extract
1pinchsea salt
For Rolling
2TBfinely chopped or ground almonds, or almond flour
Instructions
Add the almonds to a food processor or blender. Pulse until they are chopped into small pieces.
Add the rest of the ingredients and blitz until it all comes together. It should resemble a sticky dough.
Scoop out a tablespoon or so, roll into a ball, then coat in ground or finely chopped almonds. Repeat with the remaining dough.
Store in an airtight container. These delightful nuggets keep well for several weeks in the fridge, or for several months in the freezer.
Notes
If almonds aren't your favorite, you can substitute any other nut you prefer.
Medjool dates work best because they are so moist, but other varieties are fine too! If your dates are a little dry, you may want to soak in a bit of hot water before blending, in order to soften them up.
The amounts shown here are pretty forgiving. Feel free to wing it!