Walnut Date Burfi
- Total Time: 10 mins
- Yield: 8 squares 1x
Description
These bite-sized sweets come together in mere minutes and require no baking.
Ingredients
Units
Scale
- 1/4 cup (60 ml) Walnuts
- scant 1/4 cup (60 ml) flax seeds
- 3-4 good quality medjool dates, pitted
- 1 square, good quality fair trade 60-70% cacao bittersweet baking chocolate
- pumpkin seeds for garnish
Instructions
- Pulse flax seeds in a small jar grinder or spice grinder to a fine meal.
- Measure 1/4 cup flax-seed meal storing the rest for use later. Alternatively, you can start with 1/4 cup flax-seed meal.
- Add walnuts and pulse to a fine meal. Add pitted dates and dark chocolate and pulse until ground to a lump which can be molded easily.
To mold and decorate:
- Use a the lid of a rectangular tin or anything similar (ikea tins are quite handy). Grease the clean and dry lid with a dot of ghee or butter, fill it with the burfi mix and press tight. if needed, flatten the surface with a knife or spatula.
- Turn it over on to a plate and tap it gently to release the burfi and cut into small squares, garnish with pumpkin seeds.
- Prep Time: 10 mins
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 square
- Calories: 90
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Frequently Asked Questions
Do I need to grind whole flax seeds, or can I start with flax meal?
Either works — the instructions say to pulse whole flax seeds to a fine meal and then measure out 1/4 cup, but they explicitly note you can start with 1/4 cup of ready-made flax-seed meal instead.
What kind of dates work best for this burfi?
The recipe specifies 3–4 good quality Medjool dates, pitted — their natural moisture is what binds the walnuts, flax meal, and dark chocolate into a moldable mass without any added liquid or binder.
What type of chocolate does this recipe call for?
One square of good-quality, fair-trade 60–70% cacao bittersweet baking chocolate — the higher cacao percentage keeps the burfi from being overly sweet, balancing the natural sugars from the Medjool dates.
