This Medjool date and pistachio fudge recipe is an ancient Indian sweet, often found piled in pyramids in the sweet shops of Delhi. I like to put them in the fridge so they become lovely hard and chewy with a texture somewhere between fudge and toffee. You’ll need a food processor to make these.
Ingredients (makes 30)
100g pistachios, shelled
400g Medjool dates, pitted
20g Vita Coco coconut oil
¼tsp ground cinnamon
Method
Put the pistachios into a food processor to coarsely chop. Take out three quarters of the nuts and place them in a big bowl to one side. Then grind the remaining quarter into a super-fine dust, then tip it out onto another plate.
Check the dates for stones, then put them into the food processor along with the coconut oil, cinnamon and blend. It will take a few minutes for the mixture to come together into a dough. When it does, take it out and put it into the bowl with the coarsely-chopped pistachios and the cinnamon.
Knead the date mixture until well mixed. If it’s a bit sticky, rub a teaspoon of coconut oil onto your hands. Once kneaded, roll into marshmallow-sized balls and then roll around in the ground pistachio dust to coat.
These balls can be kept in an airtight container outside for a month.
This recipe was a collaboration between Meera Sodha and Vita Coco Coconut Oil. For more inspiration, tips and recipes please go to swearbyit.com
