No Bake Date and Nut Rolls – Khajur Burfi

Excited because today I am featuring my first Indian recipe on my blog, for a delicacy called Khajur Burfi! Kaju literally means cashew (see they sound similar!)  and barfi is a type of Indian sweet made with dates, nuts, and warming spices, usually in a cylinder shape. This treat is relished and gifted extensively during special occasions and festivals in India, but now you can easily make it at home!  

The base of this no bake and vegan dessert are juicy and caramel-like dates, which are loaded with potassium, magnesium, fiber and antioxidants. As you know I have always been a champion of small businesses, as they need our support more than ever especially in these trying times. I stumbled upon a family run date company local to California that has outstanding farming practices. They have been growing dates organically for years without pesticides like glyphosate, and thankfully they decided to partner with me to bring you this latest episode! Their dates are juicy, fresh and delicious, and for my Feast in the Middle East family they are offering 15% off 2 boxes if you use the code HEALTHYDATE15 at   I also love their date syrup, as the nutritional profile is much richer than standard maple syrup. I use their syrup on my protein pancakes, in my tahini salad dressing, and even in my marinades for chicken for a sweet glazed flavor without refined sugar. 

Joolie’s Dates

Now, onto the recipe! I love to keep this treat in the refrigerator, and whenever anyone in my family feels like something sweet, I cut them a slice of what my kids like to call “Date Salami.” Khajur burfi is so satisfying because it has just the right amount of sweetness, chewiness, crunch, and spice. They do make great gifts as well, so keep this in mind as we head into fall and want to give someone a unique food experience. Check out my new video below to see the technique. For some reason YouTube has been suppressing my videos, as many viewers have told me they are not getting notifications when I drop new content. I would like to keep posting videos as long as people see them, so your view and “like” are much appreciated!

And as a follow up to my last olive oil video, I also posted a video on how to select the best vinegar. I asked Mike from The Olive Bar on where to best source vinegar, and how to pair it with olive oil in the video below:

Now why even buy vinegar, specifically balsamic? Aside from adding spectacular flavor to your salads and marinades, balsamic vinegar: Aids digestion,  and lowers blood sugar, cholesterol, and acid reflux! 

 Do you like these informational style videos on how to shop for quality food? If so let me know in the comments below.  What kinds of foods would you like me to investigate in the future? I would love to help you navigate the shopping process any way I can, as there is so much false advertising out there and so much malpractice in the food industry!


9 ounces Joolie’s dates (if you want 15% off 2 boxes use code HEALTHYDATE15 at

2 tsp coconut oil, divided

1/2 cup whole pistachios

1/2 cup cashews

1/4 tsp Cardamom

1 tsp cinnamon

Dash Ground Mahlab (optional)

1/2 cup ground pistachios

Pulse the dates until chopped in the food processor or by hand. Heat 1 tsp of coconut oil in a skillet, and add the whole cashews and pistachios over medium heat. Add the cardamom, 1/2 tsp of the cinnamon, and the optional mahlab. Stir for a couple of minutes until fragrant, then pour into a dish to set aside. In the same skillet, add the 2nd tsp of coconut oil, the dates, and the other 1/2 tsp of cinnamon. Stir over medium heat until well incorporated, about 3 minutes. This will melt down the dates slightly, making it easier to incorporate the nuts. Add the nuts to the dates in the pan, and turn off the heat after one minute. Let the mixture cool about 10 minutes. Make sure you further combine the ingredients by hand so they are well mixed (see my technique in the video above). Roll into a cylinder on parchment paper, then roll the burfi into the ground pistachios. Twist the parchment paper around the roll, and store in the refrigerator for at least 2 hours. Roll in foil if storing in the freezer. Cut into slices when ready to serve.

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