This snack is a great alternative to all the egg, sugar, and potato starch laden cake/cookies we have on Pesach. The photographer said he tasted a few versions of this, and hands down this one
- 1/2 lb (250 grams or 10–12 large) dates, pitted and checked -
- 50 gram each (3 1/2 Tbsp ) roasted walnuts, almonds, and pecans -
- 2 Tbsp almond butter (shkaydia) -
Place the pitted (checked – this is very important) dates, nuts, and almond butter in the food processor with the knife attachment. Process until it becomes a chunky mixture. Remove the mixture from the processor and form it into a small, long roll. Carefully place the roll on a piece of baking paper and roll it up. Freeze until it is firm. Remove the roll from the freezer and allow it to sit for about 5 minutes to soften it a little. Slice it with a sharp knife, and freeze in layers on a plate. Whenever you want something nutritious, and delicious I might add, just take one from the freezer, and enjoy with your coffee, tea, or alone!
You’ll feel energized as well!
Tip I use Medjool dates — they’re big and meaty.
Note: I always double this when I make it because it freezes beautifully for a long time, and everyone loves it.
Variation If you make this during the year, you can add 2 Tbsp sesame seeds to it. I tried it this way and it was delicious. You can also add, if desired 1 Tbsp carob powder.
Important Info The Badatz Eidah HaChareidis gives a hechsher on almond butter for Pesach. If you’d like to make your own, you can try processing raw almonds for a long time. Or use a food juicer. Don’t know how close you’ll come to the store-bought variety because their equipment is obviously much more powerful and produces a smooth spread.
This recipe originally appeared in Mishpacha Magazine.
Photos by Daniel Lailah
Food Styling by Michal Lebowitz