Persian · Snack
Date Pistachio Rose Bites
Medjool dates, pistachios, and rose water blended into vegan no-bake bites, batch-prepped for a Persian-inspired snack.
$
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
298Calories
9gProtein
18gFat
31gCarbs
24gSugar
4gFiber
115mgSodium
0mgChol
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Instructions
1
Prep
Soak 116g pitted Medjool dates in warm water 10 minutes, drain well. Measure 72g raw pistachios, 10g chia seeds, 0.5 tsp rose water, 0.1 tsp ground cardamom, 0.1 tsp fine sea salt. Finely chop 16g raw pistachios for coating.
2
Build 1
Add 72g pistachios to a food processor, pulse 8 to 10 times until coarsely chopped with texture remaining. Add soaked dates, chia seeds, rose water, cardamom, and salt, blend until a thick sticky dough forms.
3
Build 2
Scrape down processor sides, pulse again 15 seconds to fully incorporate. Scoop and roll mixture into 6 bites of roughly 35g each, pressing firmly so they hold shape.
4
Finish
Roll each bite in chopped pistachios to coat the outside evenly. Arrange on a parchment-lined tray and refrigerate at least 30 minutes until firm.
5
Plate
Portion 3 bites into each of 2 airtight containers. Serve chilled, paired with fresh pomegranate seeds or cardamom tea.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 116g (4.1 oz) pitted Medjool dates
- 88g (3.1 oz) raw shelled pistachios
- 10g (0.4 oz) chia seeds
- 0.5 tsp rose water
- 0.1 tsp ground cardamom
- 0.1 tsp fine sea salt