Chocolate Dry Fruits Burfi (Refined Sugar Free and Dairy Free)

 This Chocolate dry fruit burfi is a healthy sweet that you can make for Diwali. Actually it is so healthy and easy to make that you can make it anytime of the year! The beauty of this recipe is that you can use any combination of nuts and seeds in this recipe. Since I am sensitive to some nuts, I have used only those nuts that I tolerate in this recipe. But you can use any combination of nuts. Just make sure to keep the same quantities of nuts the same as in this recipe.

This recipe is really a healthy recipe rich in proteins and good fats. The combination of pumpkin seeds and sunflower seeds helps to balance our hormones. This recipe is also completely refined sugar free as it uses only dates for the sweetness.

I love to make a Diwali sweets thaali every year for my friends and neighbors. Every year I also try to make a new sweet that I have never tried before. I just enjoy this process so much and it makes me happy to keep our traditions alive. My mom used to make us a lot of sweets during Diwali and so by doing the same in my house I feel I am keeping her memories alive.

Please watch my video tutorial of this recipe for a step by step tutorial:

Chocolate Dry Fruits Burfi (Refined Sugar Free and Dairy Free)
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
This is a healthy, easy and delicious Burfi made using dates, nuts, seeds and cacao.
  • 2 tbsp ghee (or coconut oil for dairy free)
  • 1 cup Mejdool dates, pitted (about 220 grams)
  • 1 cup Walnuts, chopped
  • ½ cup Cashew nuts, chopped
  • ¼ cup Pecans, chopped
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 2 tbsp raw cacao powder
  • extra ghee or coconut oil for rolling
  • 1 tbsp poppy seeds or sesame seeds for rolling
  1. In a saute pan, add the ghee (or coconut oil) and add the dates. Cook on low to medium heat for about 5-6 mins or until the dates turn soft. Keep aside to cool for 5 minutes.
  2. Pre heat oven to 350 F. To a large baking tray lined with parchment sheet, add all the nuts and seeds. Spread them on the pan in a single layer and bake for about 7-8 minutes until they are toasted.
  3. Once both the dates and the nuts are cooled, add them to a food processor or a blender jar and blend for 20-30 seconds. (This will vary depending upon the food processor)
  4. Dump the mixture onto a parchment sheet and use your hands to knead it into a dough. You can use some extra ghee (or coconut oil) to knead. Also add the cacao powder while you are kneading so it gets fully incorporated into the wet mixture. Form the mixture into two 1" dia logs.
  5. Sprinkle the poppy seeds (or sesame seeds on the parchment) Roll the logs over them to coat them from outside.
  6. Place the logs in the refrigerator for about 1 hour.
  7. Remove the logs and place on a cutting board. Using a large sharp chef knife, cut the log into ½ inch thick pieces.

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