Prep time
10 min
Cook time
0 min
Makes
12 balls
Calories
~95 kcal each
Difficulty
Easy
Ingredients
Method
01
Check and prep the dates
Good Medjool dates should be soft and sticky straight from the pack. Pit them all and check — if any are firm or dry, soak just those in warm water for 5 minutes and pat completely dry before using. Dry dates won't blend evenly and the balls won't hold together.
02
Process the almonds first
Add the almonds to a food processor and pulse until they form a coarse, sandy meal. Stop before they turn oily or paste-like — you want texture, not almond butter. About 15–20 short pulses should do it. The almond meal is the structure of your truffle.
03
Add the dates and flavourings
Add the pitted dates, chia seeds, cardamom and a pinch of salt to the processor. Process on high until the mixture starts to clump together and pull away from the sides of the bowl — about 30–45 seconds. The mixture is ready when you can pinch a piece and it holds its shape cleanly.
04
Roll into balls
Scoop out the mixture and divide into 12 equal portions. Roll each portion firmly between your palms into a smooth ball about the size of a large marble. If the mixture is sticking to your hands, wet them slightly. Work quickly — the mixture is easier to shape at room temperature.
05
Coat in pistachios
Spread the crushed pistachios on a small plate. Roll each ball through the pistachios and press gently so they adhere on all sides. The green pistachio coating against the dark date interior is the signature look of this recipe.
06
Chill and serve
Place the finished truffles on a plate or in a container and refrigerate for at least 30 minutes. This firms them up and deepens the cardamom flavour. They keep in the fridge for up to 2 weeks — if they last that long.
Tips for the best result
- ✦Medjool dates are the only dates for this recipe — their moisture and caramel sweetness is what binds everything together. Kimia or Safawi dates also work well.
- ✦Don't over-process the almonds. Coarse meal gives texture. Almond butter makes everything greasy.
- ✦The cardamom is subtle but important — it adds a warmth that makes these taste like something from a fine mithai shop.
- ✦Roll them in desiccated coconut instead of pistachios for a different flavour profile.
- ✦These store in the fridge for 2 weeks or the freezer for 3 months.
Get all 4 ingredients delivered
Every ingredient in this recipe is available on Urban Farmers.
Premium dates and nuts, delivered every Tuesday & Friday across Mumbai.