Ingredients
- 1 pound Medjool dates, pits removed, roughly chopped
- 2 tablespoons ghee
Add Later:
- ½ teaspoon freshly ground cardamom
- ¼ cup sliced almonds
- ¼ cup pistachios, chopped
- ¼ cup cashews, chopped
Instructions
Instant Pot Directions:
- Pour 1 cup of water into the instant pot and place a trivet (the one that came with your pot) inside.
- Add the chopped dates to an oven-safe bowl and top with ghee. Place the bowl on top of the trivet.
- Secure the lid, close the pressure valve, and cook for 15 minutes at high pressure.
- Quick-release pressure.
- Remove the bowl from the pot and, using a fork, mash the dates really well, until it looks like a thick paste.
- Add the cardamom, chopped pistachios, chopped cashews, sliced almonds, and mix well.
- Dump the date mixture out onto a silicone mat and then use the silicone mat to roll it into a log.
- Place in the fridge for 2 hours or until firm (I leave it on the silicone mat and put the whole thing in the fridge).
- Once firm, cut into ½ inch thick slices.
Stovetop Directions
- Add the chopped dates to a saucepan over medium heat along with ghee and cardamom. Sauté for 5 minutes, stirring the dates frequently so they do not burn.
- Reduce the heat to low, and stir until the mixture forms a paste (about 5 more minutes).
- Add all of the nuts and mix well. Turn off the heat.
- Once the mixture is cool enough to handle, roll it out on a silicone mat and place in the fridge for 2 hours or until firm.
- Once firm, cut into ½ inch thick slices.
Notes
- For a variation/decoration, you can roll the log in finely shredded dehydrated coconut or roasted poppy seeds.
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