Today, I’m going to share a little trivia about me. So, as much as I love food, I’m the kind of eater that grazes all day long. In other words, I eat several small meals or snacks throughout the day. I simply can’t eat a large meal all at one go without feeling like I’m gonna burst at the seams.
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.
- 2 cups Medjool Dates, pitted and roughly chopped
- 1 tsp Cinnamon, ground
- 1 Tbsp Honey
- 1 tsp Rosewater, optional (can use 1 tsp of water if needed)
- 1 1/2 cups Walnuts, toasted and roughly chopped
- 1/2 cup Coconut, shredded
- 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.
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.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.