Walnut Date Burfi
- Total Time: 10 mins
- Yield: 8 squares
Description
These bite-sized sweets come together in mere minutes and require no baking.
Ingredients
Units
- 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
If You Liked This Recipe, You’ll Love These
- Delirious Over Chef Paul Hancock’s Date Shake
- Spiced Banana and Date Bread
- Cherry and Walnut Goat’s Milk Ice Cream
- Toffee and Walnut Tart
Frequently Asked Questions
Do I need to grind whole flax seeds, or can I start with flax meal?
Either works — I pulse whole flax seeds to a fine meal and then measure out 1/4 cup, but you can start with 1/4 cup of ready-made flax-seed meal instead.
What kind of dates work best for this burfi?
Use 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.
