Skip to content

Nutty dates

Dates melted in butter with chocolate, nuts and rice krispies

A quick, rich sweet of dates melted down in butter, then mixed with milk chocolate, chopped nuts, coconut and rice krispies and pressed into a tray. It's chewy, chocolatey and crisp. Makes about 30 diamonds; keep them in the fridge and serve cold.
Total time
25 min
Difficulty
easy
Serves
15
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves15

Shop this recipe on Amazon

Fresh ingredients (1)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/5 done
  1. Step 1: Melt 5 ½ oz butter in a heavy-based saucepan over a low heat.

    2 min
  2. Step 2: Add 1 ⅛ lb dates and stir vigorously until they melt into a soft paste.

    6 min
  3. Step 3: Take off the heat straight away and thoroughly mix in 1 ¾ oz sugar, 14 oz milk chocolate, 6 ½ oz mixed nuts, 1 ⅝ oz desiccated coconut and 7 oz rice krispies. The heat of the dates melts the chocolate.

  4. Step 4: Press the mixture into a greased tray, sprinkle over 3 tbsp desiccated coconut and press well.

  5. Step 5: When cool, cut into diamond shapes. Keep in the fridge.

    60 min

Nutrition per serving

Calories
420 kcal
Protein
6 g
Carbs
52 g
Fat
22 g
Fibre
4 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does nutty dates take?
About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
How many people does it serve?
15 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?
Yes. It has no meat or fish.
Can I make it ahead?
Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of butter?
The same weight of ghee or coconut oil (for frying and most baking).
What can I use instead of sugar?
Caster sugar, same amount.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Sabudana khichdi

Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.

by KrazyBadal 2 views

Masala khakhra

Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.

by KrazyBadal 2 views

Bagara baingan

Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.

by KrazyBadal 2 views