Date Ladoo

Recipe taken from Diabetes Magazine and shared by nutritionist Azmina Govindji. (

A vegan recipe

Makes: 10 – Prep time: 20 mins

Per 33g serving:
Carbs: 14g – Cals: 128 – Sugars: 11g – Fat: 6g – Sat Fat: 0.9g – Salt: 0.04g – Protein: 3.2g – Fibre: 2.5g
0 portion of fruit and veg

30g almonds
30g cornflakes
60g cashew nuts
3 tsp flaxseeds (golden linseeds)
3 tsp sesame seeds
½ tsp cardamom powder (optional)
12 dried dates
1 tsp pistachio nuts, ground


  1. Toast the almonds in a dry pan for about 5 minutes over a medium heat. Set aside to cool.
  2. Toast the cashew nuts over a medium heat for about 2-3 minutes. Allow to cool.
  3. Grind the cornflakes until they look like breadcrumbs. Transfer to a bowl large enough to hold all the ingredients.
  4. Pulse the toasted almonds in a grinder or food processor until powdery. Do not over blitz as they will turn into almond butter. Add them to the cornflakes.
  5. Roughly chop the toasted cashews and add to the almond and cornflake mix.
  6. Roast the flaxseeds, sesame seeds and cardamom powder for about 30 seconds till they pop. Set aside to cool.
  7. Meanwhile, remove the stones and chop the dates into small pieces. Add to the bowl of roasted nuts.
  8. Pulse or crush the seeds and mix with the date and cashew mixture while the seeds are still warm from grinding.
  9. Work the mixture with your hands until the ingredients are combined. Form into 10 ball shapes.
  10. Dip each ball into the ground pistachios and serve.

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