Date and Nut Snacks

Name: Date and Nut Snacks
Prep time: 20 min
Yield: Makes 12
Cuisine: Middle Eastern

roubashahin.com.au

These chewy date and nut snacks are loaded with dark chocolate & pistachios. A healthier treat that comes together fast—accidentally delicious!

PREP TIME

20 minutes

COOK TIME

Chill Time

30 Minutes

SERVES

Makes 12

About this recipe

I’ve always loved experimenting with dates—there’s just something about their natural sweetness and rich texture that makes them perfect for creating wholesome treats. In the Arab world, dates are more than just a snack—they’re a tradition, a staple, and a source of comfort. My love for dates runs deep, and I’m forever playing around with flavour combinations to find new favourites. These Date and Nut Snacks are one of those recipes that came together unexpectedly… and now they’re always on hand.

This version of Date and Nut Snacks actually started with a tart idea—a soft custard filling over a date and nut base. But the texture just wasn’t right. The filling and the base were too soft together. Still, I knew that base was a keeper. With a few quick tweaks, it turned into this chewy, chocolatey snack that’s deeply satisfying and still a healthier option—especially if you go for dark chocolate.

They’re perfect for Ramadan, a quick afternoon pick-me-up, or even for gifting. If you haven’t tried my other date recipes like Coconut Nut Stuffed Dates or the viral Bounty Date Bark Delight, you’re seriously missing out. Whether you’re new to date treats or already obsessed, these little bites are easy to make and even easier to enjoy. Just don’t press them too flat—and trust me, using smaller moulds means you can eat two without the guilt!

Ingredients

Main Ingredients

½ cup raw cashews
1 cup pitted dates
2 teaspoon melted coconut oil
A pinch of salt
1 teaspoon vanilla extract

FOR THE CHOCOL ATE LAYER & TOPPING:

250g dark chocolate, chopped (before melting)
2-3 tablespoons slivered pistachios

Notes from Rouba

You can swap cashew for almonds or walnuts if you prefer.
Don’t skip the salt—it really brings out the sweetness of the dates.
These store beautifully in the fridge for up to a week.
If you’re making them for Eid or Ramadan, try packaging them in mini gift boxes.
You can use milk chocolate if dark’s not your thing.

Method

Step 1: Make the Date & Nut base

Pulse cashew nuts in a food processor until somewhat ground. Add the pitted dates, coconut oil, salt, and vanilla. Blend until the mixture sticks together when pressed.

Step 2: Assemble the Tartlets

Fill the Moulds: Divide evenly (approximately 1 tablespoon each), into mini silicone dome moulds. Press down firmly to create an even layer.

Step 3: Add the Dark Chocolate Layer

Gently melt the dark chocolate using a microwave in short bursts until smooth using a double boiler.

Spoon 1 tablespoon of melted dark chocolate over each tartlet base, ensuring it fully covers the top. If needed, use the back of the spoon to spread evenly.

Step 4: Garnish & Chill

Before the chocolate sets, sprinkle with slivered pistachios. Place in the fridge for 30 minutes or until the chocolate is firm.