Oh, hello there! Come on in, pull up a chair. I’ve been just itching to share this with you. You know, sometimes a recipe comes along that just feels like a warm hug. This is one of those. My grandma used to make these every year around the holidays, and the scent would fill our entire house. Back then, I always thought “sugar plums” meant actual plums, all sticky and sweet. Little did I know, these delightful little bites are something else entirely – and so much easier to make than you might imagine! They’re a bit like a fancy cookie, a bit like a dense, chewy bar, and utterly irresistible. If you’ve ever tried those store-bought date and Nut bars and thought, “I wish I could make something *that* good at home,” then you are in for such a treat. This recipe is my absolute go-to when I need a little sweetness in my life, and it’s honestly my secret weapon for holiday baking when I’m short on time but still want to impress.
What are sweet sugar plums?
So, what exactly *are* these magical “sweet sugar plums”? Well, the name is a bit of a misnomer, which I think adds to their charm! They aren’t made from fruit at all, but rather from a delightful combination of dates, nuts, and a hint of warming spice, all bound together and then often dipped or drizzled with a sweet coating. Think of them as a no-bake, energy-packed confection that’s naturally sweetened by the dates. They’re super satisfying and have a wonderful chewy texture with a delightful crunch from the nuts. The “sugar” part of the name comes from the sweet coating they often get, making them look as special as they taste. It’s essentially a gourmet treat that feels indulgent but is actually packed with wholesome goodness. They’re incredibly adaptable, too, which is one of the reasons I adore them so much.
Why you’ll love this recipe?
Honestly, where do I even begin with why this recipe is a keeper? First and foremost, the flavor is just phenomenal. It’s that perfect balance of sweet, nutty, and just a whisper of spice that makes your taste buds sing. The dates provide a rich, caramel-like sweetness that is so much more complex than plain sugar. Then you’ve got the texture – a satisfying chew from the dates, a lovely crunch from the nuts, and if you add a chocolate coating (which I highly recommend!), you get that irresistible combination of chewy and smooth. Beyond the taste, the simplicity is a huge win. These are no-bake! That’s right, no oven required, which is a lifesaver during busy holiday seasons or when you just don’t feel like firing up the oven. And speaking of busy seasons, they are surprisingly cost-effective. Dates and nuts might sound fancy, but when you buy them in bulk, they’re quite economical, especially considering how far they go and how incredibly satisfying they are. They’re incredibly versatile, too. You can customize the nuts, add different spices, or even mix in some dried fruit for extra pops of flavor. I find myself making batches of these all year round, not just at Christmas, because they’re perfect for an afternoon pick-me-up, a post-workout snack, or even a healthier dessert option. What I love most about this recipe, though, is the feeling it brings. It’s nostalgic, comforting, and feels like a little bit of homemade magic.
How do I make sweet sugar plums?
Quick Overview
The process for making these delightful sweet sugar plums is wonderfully straightforward. You’ll mostly be working with a food processor to blend the core ingredients together until they form a sticky dough. Then, you’ll shape them, and finally, add your delicious coating. It’s a no-fuss, no-muss operation that even beginners can master. The key is getting the texture of the dough just right so it holds its shape beautifully. This method ensures that every bite is packed with flavor and has that perfect chewy, satisfying consistency. It’s so simple, you’ll wonder why you haven’t made them before!
Ingredients
For the Main Dough:
This is the heart of our sweet sugar plums. I always try to use Medjool dates if I can find them because they’re incredibly soft and sweet, almost like caramel. If you can’t find Medjool, any soft, pitted dates will work, but you might need to soak them in warm water for about 10-15 minutes if they seem a bit dry. Just be sure to drain them really well before using them! For the nuts, a mix of almonds and walnuts usually gives a fantastic flavor and texture. You could also try pecans or even a few cashews. If you have a nut allergy, sunflower seeds or pumpkin seeds can be a good alternative, though the flavor profile will be a bit different. I like to toast my nuts gently before processing them; it really brings out their natural oils and enhances the flavor. Just spread them on a baking sheet and toast in a 350°F (175°C) oven for about 8-10 minutes until fragrant.
For the Coating (Optional, but Highly Recommended!):
This is where the “sugar” in sugar plums really comes into play, though you can get creative here. A simple melted dark chocolate is my absolute favorite. I find it balances the sweetness of the dates beautifully. Make sure you use good quality chocolate for the best results. You can also use milk chocolate or even white chocolate if that’s your preference. Another option is to simply roll them in unsweetened shredded coconut or some finely chopped nuts for a different kind of finish. If you’re feeling adventurous, you could even try a simple powdered sugar glaze, but be mindful of adding extra sugar if your dates are very sweet.
Step-by-Step Instructions
Step 1: Toast Your Nuts (Optional but Recommended)
If you’re toasting your nuts, spread your chosen nuts (almonds, walnuts, pecans) in a single layer on a baking sheet. Place them in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until they are fragrant and lightly golden. Keep a close eye on them as they can burn quickly. Once toasted, remove them from the oven and let them cool completely. This step really elevates the nutty flavor in the final product.
Step 2: Process the Nuts
Once cooled, add your toasted nuts to the bowl of a food processor. Pulse them a few times until they are coarsely ground. You don’t want them to turn into a paste yet; you’re looking for a fine crumb consistency, like coarse sand. Set these aside in a small bowl.
Step 3: Prepare the Dates
If your dates aren’t super soft, you might want to give them a quick soak. Place pitted dates in a bowl and cover with hot water. Let them sit for about 10-15 minutes, then drain them *very* thoroughly. You want as little excess water as possible. This makes them easier to blend into a smooth paste.
Step 4: Process Dates and Spices
Add the drained dates to the food processor. Add your spices – I usually go with cinnamon and a pinch of nutmeg for that cozy holiday feel, but a little ginger or cardamom is lovely too. Process until the dates break down into a thick, sticky paste. You might need to scrape down the sides a few times to ensure everything is incorporated. It should look like a thick, cohesive dough.
Step 5: Combine Nuts and Date Paste
Add the processed nuts back into the food processor with the date paste. Pulse until everything is well combined and you have a mixture that sticks together when you press it. It should feel like a very thick, slightly sticky dough. If it feels too dry and crumbly, you can add a tablespoon of water or a tiny bit of extra date paste (if you have some reserved). If it feels too wet, you can add a few more ground nuts or a tablespoon of rolled oats.
Step 6: Shape the Sugar Plums
Line a small baking sheet or a shallow dish with parchment paper. Take small portions of the dough (about a tablespoon’s worth) and roll them between your palms into small balls or logs, like little sugar plums. If the dough is sticking to your hands, lightly dampen your hands with water or a tiny bit of oil. Place the shaped balls onto the prepared parchment paper.
Step 7: Chill the Shaped Plums
Once all your sugar plums are shaped, place the baking sheet in the refrigerator for at least 30 minutes. This helps them firm up, which makes them much easier to coat.
Step 8: Prepare the Coating
While the sugar plums are chilling, prepare your coating. If you’re using chocolate, melt it gently. You can do this in a double boiler (a heatproof bowl set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl) or in the microwave in 30-second intervals, stirring in between, until smooth. If you’re using coconut or chopped nuts, have them ready in a shallow dish.
Step 9: Coat the Sugar Plums
Remove the chilled sugar plums from the refrigerator. Using a fork or a toothpick, dip each sugar plum into the melted chocolate, coating it completely. Let any excess chocolate drip back into the bowl. You can place them back on the parchment paper-lined sheet to set. If you’re using coconut or nuts, roll each chilled plum in the coating until evenly covered. You can also drizzle the chocolate over them for a more rustic look.
Step 10: Let Them Set
Once coated, place the baking sheet back into the refrigerator or freezer for about 15-20 minutes, or until the coating is firm. This ensures they hold their shape and the coating sets properly. Then, they’re ready to be enjoyed!
What to Serve It With
These sweet sugar plums are so wonderfully versatile, they fit into so many occasions! For breakfast, I love having one or two alongside a strong cup of coffee or a warm mug of tea. They provide a lovely bit of energy to start the day without being overly heavy. Plated alongside some fresh berries, they look quite elegant too. For a more decadent brunch spread, I’ll often arrange them on a platter with some mini muffins and Fruit Salad. They add a touch of sophistication and something a little unexpected. As a dessert, they’re a fantastic alternative to heavier cakes or pies. I often serve them with a dollop of unsweetened whipped cream or a small scoop of vanilla bean ice cream. The contrast of the warm spice in the plum with the cool creaminess is divine. And for those cozy snack moments? Oh, these are perfect. They’re just the thing to curb a sweet craving when you don’t want to bake. My kids absolutely love them as an after-school treat, and I feel good knowing they’re getting some good stuff in them too. We often have them with a glass of cold milk – it’s a simple pleasure that never gets old in our house.
Top Tips for Perfecting Your Sweet Sugar Plums
Over the years, I’ve picked up a few tricks that make these sweet sugar plums even better. First, about the dates: always use pitted dates! It seems obvious, but sometimes they can sneak one in, and trust me, you don’t want to be biting into a hard pit. Also, Medjool dates are truly superior here for their softness and sweetness, but if you’re using a drier date, a quick soak in warm water (then draining thoroughly!) is your best friend. It rehydrates them and makes them blend into a perfect paste. For the nuts, toasting is non-negotiable for me now. It just adds so much depth. Make sure they’re completely cool before you grind them, though, or they might become oily. When you’re processing the nuts, aim for that coarse meal texture, not a butter. Too fine, and they’ll be mushy; too coarse, and the plums might fall apart. The ideal consistency for the dough is where it just sticks together when you squeeze it. If it’s too crumbly, it won’t hold its shape. If it’s too sticky, it’s hard to roll. A little water or a touch more ground nuts can usually fix it. My biggest mistake early on was not chilling the shaped plums enough before coating. They were just too soft, and the chocolate would melt off or they’d lose their shape. A good 30 minutes in the fridge makes all the difference. When it comes to coating, don’t be afraid to get a little messy! If the chocolate gets too thick while you’re working, just pop it back over the warm water or microwave for a few seconds. And if you want to try a swirl effect with two types of chocolate, melt them separately and then drizzle one over the other while they’re still wet. For ingredient swaps, I’ve experimented with using dried cranberries or cherries for extra tartness, and that works beautifully, though you might need to adjust the sweetness slightly. If you can’t have nuts, a mix of seeds like sunflower and pumpkin seeds works surprisingly well, though the flavor is different.
Storing and Reheating Tips
These sweet sugar plums are quite forgiving when it comes to storage. If you’ve coated them in chocolate, they’re best kept in an airtight container in the refrigerator. This helps the chocolate coating stay firm and prevents them from getting too soft. They’ll stay delicious for a good week, maybe even two, though they rarely last that long in my house! If they aren’t coated in chocolate and are just rolled in coconut or nuts, you can store them at room temperature in an airtight container for about 3-4 days. However, I still prefer to refrigerate them for optimal texture, especially if the weather is warm. Freezing is also an option if you happen to make a huge batch. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2-3 months. Thaw them overnight in the refrigerator or at room temperature. If they seem a little dry after thawing, you can always give them a quick roll in some shredded coconut or a light drizzle of honey. For the chocolate-coated ones, I don’t recommend reheating them in the traditional sense. Just let them come to room temperature for a few minutes if they’ve been in the fridge and enjoy. The beauty of these is that they’re perfectly delicious at room temp or chilled!
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved recipe for sweet sugar plums! I really hope you give these a try. They’re more than just a treat; they’re a little piece of comfort and joy that’s surprisingly easy to whip up. The fact that they’re no-bake makes them a dream, and the combination of sweet dates, crunchy nuts, and that lovely spice is just pure magic. They’re perfect for any occasion, from a simple afternoon snack to a holiday dessert spread. If you love this recipe, you might also enjoy my chewy oatmeal raisin cookies or my no-bake energy bites! I can’t wait to hear how yours turn out, so please leave a comment below and let me know what you think, or if you’ve tried any fun variations! Happy baking (or in this case, happy no-baking)!
Sweet Sugar Plums
Ingredients
Main Ingredients
- 1 cup dried plums (prunes)
- 0.5 cup pecans toasted
- 0.25 cup granulated sugar
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.25 teaspoon cloves
- 0.5 cup water
- 0.5 cup powdered sugar for rolling
Instructions
Preparation Steps
- In a food processor, combine the dried plums, toasted pecans, granulated sugar, cinnamon, nutmeg, and cloves. Process until the mixture is finely chopped and starts to clump together.
- Add the water to the food processor and pulse until the mixture forms a cohesive dough. If it seems too dry, add another tablespoon of water at a time until it reaches the desired consistency.
- Place the powdered sugar in a shallow bowl. Roll the plum mixture into small balls, about 1 inch in diameter. Then, roll each ball in the powdered sugar until evenly coated.
- Place the sugar plums on a parchment-lined baking sheet and let them set for at least 30 minutes, or until firm. Store in an airtight container at room temperature for up to a week.
