Rose pistachio nougat bonbons

This recipe is for those times when we crave for something sweet, but nutritious, without unnecessary ingredients and sugar. An adaptation of classic nougat desserts, the sugars are all fruit in these tempting nougat bites. We also have a dose of healthy fats and protein from the nuts.

Plus our favorite functional super-ingredient, Bulgarian rose. We add ground rose blossom to the mixture for these homemade nougat candies. In other words, we turn the rose into flour and thus easily add digestive support, and in a dessert. In addition to the beneficial effect of activating peristalsis, the rose infuses each candy with antioxidants, which rose damascena is rich in. A great floral flavor addition to any anti-inflammatory nutrition menu.

What else can we ask from a candy? Ah yes, its recipe. And here it is:

ROSE PISTACHIO NOUGAT BONBONS

PRODUCTS:
for 24 bonbons

320 g pitted dates
60 g pistachio tahini
2 tbsp. Rosey’s Mark dried rose blossom – ground
3 tbsp. cocoa
50 ml water/milk of choice
¼ tsp. (smoked) salt
120 g shelled pistachios
4 tbsp. Rosey’s Mark dried rose blossom, just the petals – for decoration

RECIPE:

1. Use a food processor to ground together the dates and the water/milk into a paste.
2. Add the tahini, cocoa, ground rose blossom and salt and process till everything is ground to a sticky and elastic mixture.
3. Transfer the mixture to a rectangular or square tray covered with transparent foil. Cool for 2 hours in the refrigerator.
4. Once cooled, remove the foil and cut into squares using a wet knife. The mixture is sticky, so it’s best to work quickly.
5. Roll the bonbons in the dried rose petals. Store in refrigerator.