Roughly chop all the nuts and the Medjool dates (remove the pits if needed). Keep the nut pieces small.
Dry-toast the poppy seeds on medium-low heat for about 1 minute, until they smell nutty. Transfer to a small bowl.
1 1/2 Tbsp poppy seeds
In the same pan, heat 1 tsp ghee on medium-low heat. Roast the nuts and pumpkin seeds for 3–4 minutes, until lightly golden.
1/4 Cup almonds, 1/4 Cup cashews, 1/4 Cup pistachios, 1/4 Cup walnuts, 2 Tsp ghee, 2 Tbsp pumpkin seeds
Add the dates, the remaining 1 tsp ghee, and the cardamom, if using. Cook on low heat for 5–6 minutes, mixing and pressing, until everything comes together.
18 no. Medjool dates, 1/4 Tsp cardamom powder, 2 Tsp ghee
Turn the mixture out onto parchment paper. While it’s still warm, shape it into a tight log about 1½ inches thick. Place a napkin on top of the parchment if it’s too hot to handle.
Sprinkle the poppy seeds onto the parchment and roll the log through them until evenly coated.
1 1/2 Tbsp poppy seeds
Cool to room temperature, about 25 minutes. Wrap in parchment and chill for 1½–2 hours, then cut into ½-inch slices.
