These little Date & Pistachio Bites are a very easy treat to make. The middle is a thick date caramel mixed with lots of nuts and nut butter. It’s all encased in a lovely, thick chocolate layer.
Very simple to make, literally blend the dates with the nuts and nut butter, shape into small bars and coat in chocolate. With only 4 main ingredients they really are easy too.
The four ingredients for Date & Pistachio bites are:
- Medjool dates
- Unsalted nuts
- Almond butter
- Dark chocolate
Just make sure you have a really good food processor as it really helps to break down the nuts and dates. This ensures your caramel is smooth and delicious.
I top them with a mixture of nuts and some freeze-dried berries.
Give them a try and let me know what you think.
Storage & Shelf Life
- Fridge: Store them in an airtight container in the fridge for about 7 days.
- Freezer: For longer storage, pop them in the freezer (again in a sealed container) for up to 3 months. Just let them thaw for 5–10 minutes before eating or enjoy them straight from the freezer if you like a firmer texture.
Recipe Tips
- Any nut butter works well in this recipe – I most often use peanut or almond.
- You really need lovely, soft medjool dates for this recipe. If your dates are hard, try soaking them in boiling water first. Otherwise the recipe will be too dry. Alternatively, if you are short on time, add water as you blend the dates to make the mixture softer.
- I like to use a combination of nuts for these bites. This is because you get slightly different nutritional benefits from each. However, use whichever nuts you have handy. For this particular recipe, I used a combination of almonds, hazelnuts and pistachios. Pistachios can be quite expensive so mix with other less expensive nuts.
- For the coating, I use dark chocolate. Ideally organic. If you can, try and use one that is at least 70% cocoa. That way, it has less sugar and more of the benefits of cocoa.
- I topped mine with some freeze dried raspberries too as it makes them look beautiful but this is entirely optional.
If you liked these date & pistachio bites, why not try:
Date & Pistachio Bites
With only 4 ingredients, these date and pistachio bites are a great alternative to shop-bought snacks. You can use whichever combination of nuts you like. Simply blend the nuts with dates and nut butter and dip in dark chocolate. You’ll definitely want more than one!
Equipment
- Magimix food processor *affiliate link
Ingredients
Ingredients for the caramel:
- 1¼ cups mixed, unsalted nuts (175g)
- 1½ cups soft medjool dates (about 225g)
- 2 tbsp almond butter
Topping ingredients:
- 1 cup dark chocolate chips (150g)
- ¼ cup chopped pistachios (25g)
- Sprinkle of freeze dried raspberries optional
Instructions
- Put the nuts, pitted dates and nut butter into a food processor. Blend until sticky and soft. If it won’t stick together, add 1-2 tbsp of water and mix again.
- Shape the mixture into 15 little squares and refrigerate whilst you melt the chocolate.
- Put the chocolate in a bowl and melt over a pan of hot water. Coat each bar and top with the chopped nuts and raspberries (and a sprinkling of sea salt, if you like).
Notes
- The nutritional information is based on the combination of nuts I used – this may differ slightly if you use a different combination.
- These are best kept in the fridge and will keep for 7 days. They freeze well too.
- Any combination of nuts will work for these bars.
- If you find it difficult to coat the bars in the chocolate, add a tsp or two of melted coconut oil and mix through.
Nutrition
Calories: 176kcalCarbohydrates: 14.3gProtein: 4.1gFat: 11.7gSaturated Fat: 2.8gFiber: 3g
Tried this recipe?Let us know how it was!
Thank you! I will try this
Enjoy!
If refrigerated then also
Its shelf life is a week?
What is the shelf life if kept in freezer?
Hi there, there’s a section in recipe on storage and shelf life:
Fridge: Store them in an airtight container in the fridge for about 7 days.
Freezer: For longer storage, pop them in the freezer (again in a sealed container) for up to 3 months. Just let them thaw for 5–10 minutes before eating or enjoy them straight from the freezer if you like a firmer texture.
Great recipe . Yum, I just made these. Ridiculously easy , tasty fanciful ✨💚❤️
Thanks so much. Glad you liked it!
Bonjour peut on traduire en francais vos recettes merci et comment
Good
Thanks!
I love pistachos!! I will tray it, thank you very much!!
You are very welcome! Enjoy!
Just made these for the first time – they are gorgeous. I’ll be trying all your other recipies now 😊
Thanks for taking the time to review. And so glad you liked them! x
I just made these using cashew butter, hazelnuts, pecans and callebaut milk chocolate….delicious as are all of your recipes
Thanks so much Linda. I’m loving the sound of cashew butter with those nuts xx