Recipe at a Glance
TL;DR for Honey Dates and Walnut Bites
Recipe Summary
Easy to make, keeps well and taste great! Try these nibbles of energy, Honey Dates and Walnut Bites, perfect anytime you need a little pick-me-up.
Prep5m
Cook—
Total5m
0gCarb
0gFat
0gProtein
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To keep me going throughout the day, I love to enjoy these little Honey Dates and Walnut Bites, they’re my favorite little nibbles that keep me happy.
Made with gorgeous, ready-to-eat Medjool dates, with a little honey and toasted walnuts, they are great for keeping your energy levels up, and taste pretty darn good with just enough sweetness to curb any unhealthy temptations. They keep really well in the refrigerator, but I like to stick mine in the freezer. Not to worry, they won’t break your teeth. They will stay chewy soft in that deep artic freezer of yours, and are a great quick grab for anytime of day.For a party tray version, try these mascarpone stuffed dates with wine and a few salty snacks on the side.
Honey Dates and Walnut Bites
Easy to make, keeps well and taste great! Try these nibbles of energy, Honey Dates and Walnut Bites, perfect anytime you need a little pick-me-up.
Ingredients
Method
- In a dry skillet, toast the Walnuts until just starting to color, remove from heat to cool. Set aside.
- In a shallow bowl, add the Coconut. Set aside.
- Add the pitted Dates, Cinnamon, Honey and Rosewater (optional) to a food processor and pulse until you have a nice paste.
- Add in the cooled Walnuts, and pulse a couple of times to incorporate into the Dates mixture. Do not over mix.
- Pinch about a cherry size of the mixture and roll into a ball (keep your hands just moist with water to prevent sticking).
- Roll each Date Bite into the shredded Coconut, coating evenly.
- Place in an airtight container and keep in the refrigerator or freezer.
Notes
You can replace the Rosewater with Orange Water or simply water if preferred. The Rosewater not only adds a hint of flavor but also gives the mixture just enough moisture so the bites are not crumbly or dry.
Will keep in the refrigerator for 2 - 3 weeks, or in the freezer for up to 3 - 4 months.
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