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Research background. The shift towards plant-based beverages, in particular almond drinks, heightened the need for the development of innovative products using fruits and herbal extracts to improve their nutritional and sensory properties. In this study, date palm fruits, Deglet Nour (Tamr stage), Besser Helou (Khalal stage), and two Deglet Nour-derived products (date powder and syrup), were assessed as fortifying ingredients in almond drinks. The antioxidant and nutritional properties of recovered solid residues were also assessed. Experimental approach. The beverage-making process involved grinding blanched almonds into flour (12 % m/m), mixing with date products (20 % m/m), water extraction, filtration, and pasteurization. The raw ingredients, beverages, and recovered residues were analyzed for proximate composition, physicochemical properties, phenolic profiles (LC-ES–MS), and antioxidant activity using DPPH and FRAP assays. In addition, beverages were evaluated for their physical stability, rheological behavior, and their sensory attributes were assessed using descriptive analysis and acceptability tests. Results and conclusions. The addition of date-based ingredients to almonds significantly reduced the extraction yields of beverages, with the reduction being less significant in syrup, moderate in Deglet Nour and Besser Helou, and more significant in date powder. Combining almonds with any form of dates not only significantly increased carbohydrates, ash contents and energetic values of beverages, but also their antioxidant activity, as confirmed by both FRAP and DPPH assays. Phenolics previously present in almonds and dates have been found multiplying, while new ones appeared in both drinks and residues, such as caffeic acid. A distinctive rheological profile was observed in fortified beverages with Deglet Nour, date syrup and date powder, characterized by shear thickening at low shear rates and a transition to shear thinning at higher shear rates. Sensory evaluations of enriched drinks revealed that dates provided new color shades, increased sweetness and mouthfeel viscosity, and improved almond taste perception. Date powder-based drinks had the highest overall acceptability rating, while syrup-based drinks had the lowest. Combining date ingredients with almonds reduced fat and protein content of residues while increasing carbohydrates. Quinic acid and quercetin were prevalent phenolic acids and flavonoids in almond residue, while caffeic acid and luteolin were primary compounds in date-based ones. Novelty and scientific contribution. This study provides the first comprehensive evaluation of the nutritional, rheological, antioxidant, and sensory properties of almond beverages fortified with date-based ingredients. The nutritional and antioxidant properties of raw ingredients and residues produced were also assessed. It suggested that additional phenolics may be generated in fortified almond drinks during processing and showed that the generated date residue which were as relevant as potent dietary supplements.