Sugar-Free & Low-Oil Red Date and Walnut Pie
Source: Date:2025-10-10 14:59:52
Sweet and soft red dates pair with crispy, rich walnuts—no extra sugar or oil needed. The natural aromas of the ingredients blend to create a healthy and delicious treat, perfect for daily tea snacks or energy boosts.
Ingredients
- Red dates (preferably varieties with thick flesh and small pits)
- Roasted walnuts
- Honey (to adjust flavor, add more or less to taste)
- Roasted sesame seeds (for aroma and flavor enhancement)
Step-by-Step Instructions
1. Prepare the red date base: Rinse the red dates, then steam them over medium heat for 10 minutes until soft. Remove and let cool slightly, then carefully remove the pits (you can use a straw or scissors to avoid breaking the flesh). Spread the pitted dates evenly in a small mold and press gently to form the bottom layer of the pie.
2. Add the walnut filling: Evenly arrange a layer of roasted walnuts on top of the red date base. Try to keep the layer flat so every bite includes the crispy walnuts.
3. Cover with a top red date layer: Take another portion of pitted red dates and spread them evenly over the walnuts. Use the back of a spoon or your hands to press gently, ensuring the walnuts are fully covered and forming a "red date - walnut - red date" layered structure.
4. Bind and season: Drizzle an appropriate amount of honey over the top and sprinkle with a layer of roasted sesame seeds. Then press the pie firmly again to help the ingredients stick tightly together, preventing it from falling apart when cutting later.
5. Bake to set: Preheat the oven to 130°C (266°F). Place the mold on the middle rack and bake for about 25 minutes (adjust based on your oven’s actual temperature to avoid burning). This helps the aromas of red dates and walnuts fully blend and firms up the pie.
6. Cut and serve: Let the pie cool completely after baking, then unmold and place it on a cutting board. If the pie is relatively firm, it’s best to cut it into dice-sized cubes—perfect for popping into your mouth in one bite and enjoying the layered textures.
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