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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
In a dry skillet over medium-low heat, gently toast the seed mix (and peanuts if raw) until light golden and fragrant (about 3–4 minutes), stirring frequently. Set aside to cool completely.
Combine the soft dates, cooled toasted seeds, roasted peanuts, desiccated coconut, olive oil, ground cardamom, and salt in a food processor. Pulse and blend for 1–2 minutes, until the dates break down and bind into a thick, moldable dough that holds shape when pressed. If the mixture stays crumbly, blend in a few extra dates.
Take small portions of the date mixture and roll them between your palms into tight, smooth, lemon-sized balls.
Roll each ball generously in desiccated coconut to form a light outer layer, then set aside on a plate or tray.
Refrigerate for at least 30 minutes to firm up. Transfer to an airtight container and store in the fridge for up to two weeks.
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Soak dry dates in warm water for 5–10 minutes if they are firm, then pat completely dry before blending.
Toast seeds over medium-low heat and remove promptly to prevent small flax and melon seeds from burning.
Let toasted seeds cool completely before grinding to ensure the mixture binds well.
Can I use a different oil?
Yes, you can substitute olive oil with coconut oil if preferred.
How long can I store the date bites?
Store them in an airtight container in the fridge for up to two weeks.
What if my mixture is too crumbly?
If the mixture stays crumbly, blend in a few extra dates to help bind it.
Can I use salted peanuts?
It's best to use unsalted peanuts to control the saltiness of the bites.
Do I need to toast the peanuts?
Toast the peanuts only if they are raw to enhance their flavor.
