Moroccan Date Bonbons

Category: 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.