Blend the walnuts and pistachios until the texture is finely chopped.
Add the dates, water, Bournvita, salt and vanilla essence. Continue blending.
Fold the chopped Bubbly bar into the sticky dough.
Place it in a bowl and cover. Refrigerate for 1 hour.
Roll into 1-1.5-inch balls and again refrigerate for 1 hour.
This recipe was featured in the Cadbury Chocolate Cookbook, published in 2018 by the Times Group.
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