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Photo by Palak Jain


  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp cocoa powder (optional)
  • Beetroot powder (optional – quantity according to intensity of pink colour required), to colour


Soak almonds in a glass jar and store in the refrigerator for 8 hours. Wash very well. Boil water in a saucepan and drop the almonds into it. Turn the heat off. After 10 minutes, remove from the hot water and drop them into chilled water. This helps to remove the skin easily. Remove skin of all the almonds. Blend in a blender without water into a coarse paste.

Mash the dates by hand to make a thick paste.

Take half of the white almond paste, spread and press it down evenly in a flat square dish. Now, add the cocoa by sprinkling it over or mixing it with the dates. Press the dates down on the almond layer. If you would like to have a pink layer on top, blend the remaining half of the almond paste with beetroot powder. Finish by spreading a layer of pink almond paste on top. Refrigerate for half an hour and cut into squares. You can decorate them with almond halves.

Serves 8-10


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