Yogi Cookie Dough: Pistachio-Date Halva
This sweet treat is healthy, satiating, and divinely delicious. Free from processed and refined sugars, it’s made with protein-rich tahini and mineral-rich dates. Thanks to its high fiber content, this halva helps increase the inner digestive fire (agni). Ayurvedic super spice cinnamon adds a gentle warmth with a host of medicinal benefits, antioxidants, and immune-boosting anti-inflammatory properties.
Enjoy this halva straight out of a jar as a nutrient-dense Yogi-approved cookie dough alternative. Or serve it in small squares as a deeply-satisfying dessert or midday snack, with or without tea to boost digestion!
Food for Thought: What Makes a Recipe Yogic?
We all know that our food impacts our physical health, state of mobility, overall flexibility, and energy levels. Yogis take it a step further to say that the quality of our thought is also directly related to the nature of our food. Certain foods will stimulate the nervous system and aggravate the mind, while others will create inertia in the body and lethargy in the mind. The yogic diet seeks a middle way, focusing on the principles of balance. The ideal diet for a yogi is one that supports the body by providing ojas (“vigor”, the vital energy underlying immunity and strength) without compromising the quality of the mind.
The Qualities of Food: Sattva, Rajas, Tamas
Food can be categorized into one of three qualities: Sattva, Rajas, or Tamas. Sattvic foods are light, healthy, and fresh; they promote mental clarity and are the preferred quality of food for the yogis. Rajasic food stimulates the nervous system, increases motivation, and creates desires. Tamasic foods generate a lethargic, restful quality in the body and a dullness in the mind.
Even though yogis seek to eat predominately Sattvic food, it is key to understand that we need all three qualities to function; without Rajas, we wouldn’t be able to move a finger and without Tamas we wouldn’t be able to sit still for meditation. Also, your diet will vary depending on your constitution (the nature of your personality, energy levels, and body), state of digestion, and goals for spiritual practice. The diet of a karma yogi, someone who is vigorously active in the world, will look different from that of a hatha yogi, someone who is prioritizing long hours of steady postures, breathing, and meditating. Finally, make note that preparation has much to do with the final quality of the food: food that is home-cooked with love and eaten immediately (versus reheated a day or two later), will have a higher quality of Sattva. The longer food sits in the fridge, the more it is imbued with the quality of Tamas.
For the purposes of our recipes, we strive to provide you with recipes that are Sattva-predominant, Vegetarian or Vegan, and Yogi-approved.
“Mind is made up of food.”
— Chandogya Upanishad
Go to...
i. Ayurvedic Ingredient Profileii. Nutrition Facts
iii. Ingredients
iv. Recipe
v. Suggestions for Experimentation
Disclaimer: I am not an Ayurvedic practitioner (yet!)—I am a yoga teacher with a keen interest in attending Ayurvedic talks and workshops as well as reading Ayurvedic research and literature.
Dates are cooling and soothing. Their combination of insoluble and soluble fiber keeps you feeling full longer and prevents constipation (1, 2). They’re rich in iron as well as calcium, potassium, phosphorus, copper, and magnesium, minerals that boost bone health (3). Due to their high phenolic content, dates boost the immune system (4), reduce inflammation in the brain (helping to prevent degenerative diseases like Alzheimer’s) (5), prevent DNA damage (6), and improve hormone regulation (7).
Tahini has hot and heavy qualities with a sweet taste; it is pacifying for Vata. According to Ayurveda, tahini encourages regeneration of tissues and nourishment of the nervous system; it helps stabilize the mind and calm frazzled nerves. Nutritionally, tahini is full of healthy fats, fiber, and protein. It’s super rich in minerals and vitamins; just 1 tbsp of tahini contains over 10% of the Daily Value of thiamine, vitamin B6, phosphorous, and manganese. Phosphorous and manganese plays vital roles in bone health (1, 2); thiamine and vitamin B6 are important in regulating energy levels (3, 4).
Pistachios improve sleep quality; among all nuts, they have the highest quantity of melatonin (1, 2, 3). They’re balancing for Vata dosha. They’re high in vitamin B6, which plays an important role in the synthesis of serotonin and stabilizes your mood. Pistachios are a good source of antioxidants and are rich in lutein and zeaxanthin (4), two antioxidants vital for eye health, and polyphenols/tocopherols, which have been shown to protect against cancer and heart disease (5, 6). These nuts are also well-known for satiety regulation and weight control, reducing blood pressure, and improving glucose metabolism (7).
Cinnamon has a pungent and sweet taste and is hot in nature. It is balancing for Kapha and Vata doshas. It’s considered a ‘vehicle of warmth’, capable of stimulating healthy digestion and sex drive while improving overall mood and circulation. Cinnamon is anti-bacterial, anti-fungal, and high in antioxidants (1, 2)—making it a powerful addition to your diet for combatting damage from free radicals, lowering inflammation (3, 4), and enhancing cognition (5).
Serving Size 1 square
Total Servings Approx. 12
Calories Per Serving 86 calories
Total Calories 1023 calories
The nutrition facts below are Per Serving (1 square)
Fat 3.84 g
Carbohydrates 11.67 g
Dietary Fiber 2.48 g
Sugars 8.84 g
Protein 2.5 g
Vitamin & mineral content below is not complete (many nutrients have been left out). The Daily Value (DV) percentage is based on a daily 2,000-calorie diet.
Calcium 5.5% DV
Iron 6% DV
Potassium 3.2% DV
Vitamin E 2.6% DV
Vitamin B6 2.6% DV
Magnesium 3.8% DV
Phosphorous 2.5% DV
Zinc 2.1% DV
Copper 1.5% DV
Manganese 6% DV
12 medium-large Medjool dates, pitted (140 grams)
1/4 cup tahini
1/4 cup pistachios
1/8-1/4 tsp cinnamon
1. Roast pistachios. Optional. To improve digestibility, roast the pistachios.
2. Rehydrate dates if they are not juicy. Try to buy dates that are medium-large and juicy. I used Trader Joe’s organic Medjool dates, which did not require any rehydration. If your dates are not tender/are dry, soak them in hot water for about 15-30 minutes.
3. Add pistachios to food processor. Pulse until there is an even mix of small-sized pieces and pistachio dust. Reserve 3/4 of the pistachios for toppings. Keep the rest in the food processor.
4. Massage dates with your hands into one big ball. Alternatively (and especially if the dates aren’t juicy enough), you can put the dates through the food processor. I recommend tearing the dates up into pieces first before doing so, to minimize the chance of the food processor’s blade(s) getting stuck.
5. Add date putty, cinnamon, tahini, and 1/4 of the pistachios into the food processor. Pulse until you have reached a consistency gritty consistency. The mix shouldn’t be too smooth.
6. Sprinkle 1/2 of the reserved pistachios on parchment paper or non-stick surface. Spread mix out on top of pistachios. Form mix into desired shape (I chose a sort of rectangular sheet cake shape) and height (in my case, about 1/2 of an inch). Sprinkle the rest of the pistachios on top of formed halva.
7. Chill in fridge or freezer for 1+ hours. Serve cut up into small squares. Savor the taste and enjoy alone or with warm tea.
Switch out your nuts. Use cashews, almonds, or walnuts instead of pistachios.
Diversify your spices. Remove the cinnamon; sub or add cardamom, ginger, nutmeg, or allspice.
Boost with... Some cacao nibs, shredded coconut, or Maca.
Serve it like traditional cookie dough. Instead of spreading it out on parchment paper, place your mix in a jar and chill in fridge. Eat like you would store-bought cookie dough… without the feeling of guilt!