Tag Archive | Dates

Flexible Fudgesicle

Fudgesicle2

Would you like to know what the super sweet secret ingredient to this unbelievable delicious and easy chocolate dessert is???

DATES.

The crazy “weird” dried fruit that is kind of like a raisin… maybe you’ve had it in gross fruit cake or cereal as a kid, maybe you’ve never seen them but you don’t even know what you would do with them when you found them. Well relax and take note – dates are more common than you think, forgiving and as sweet as can be. Ever had a bacon wrapped date? You’re missing out. Dates do contain a lot of sugar but they also contain calcium and magnesium in a near perfect ratio (1:1), they have 1.5 g fiber, potassium, vitamin A and other minerals; that’s per date! When dates were tested for their antioxidant content, they scored 3 times higher than red plums. The recipe below can be used as a pie filling, push pop popsicle mold, eaten solo, or even as a parfait – layered with berries and Tru Whip.

Fudgesicle Filling (makes ~3 cups)

  • 1 1/2 cups medjool dates (about 16), pitted and chopped (soak in water for easier blending)
  • 3/4 teaspoon ground vanilla beans or 1 tsp vanilla extract
  • 1/3 cup softened coconut butter
  • 2-3 tsp coconut oil, melted
  • heaping 1/3 cup raw organic cacao powder
  • 1 1/3 cup purified water or leftover date water from soaking

Fudgesicle

Directions:

  1. Soak dates in purified water for 30 minutes or more. Soak them longer if they aren’t very fresh and moist.
  2. Blend or use a tamper and Vitamix – all ingredients until it has a thick pudding-like consistency, add more water if necessary.
  3. Smooth into push pop popsicle molds. You will have plenty for 4 molds.
  4. Freeze for 1 day. Enjoy!

Click here for my other recipes using dates

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Honey, I Shrunk the Banana Bread

My grandma had passed on to me her famous banana bread recipe (aren’t all Grandmas’ recipes famous?), and I have not made it in such a long time. I don’t use any cooking flours so finding this flour-free cookie was great! I went home with the intent of making the original coconut banana cookie and realized I was out of coconut. Remembering a former substitute of coconut and oats I figured it was fail-proof. Totally.

Kids (and my husband) LOVE these cookies. They are absolutely delicious and they travel so well! 4 ingredients never tasted so good!

Banana Bread Cookies (adapted from here)

  • 8 medjool dates, pitted and chopped
  • water to cover dates
  • 1 medium banana
  • 1 cup oats, ground 1-2 seconds (not too fine!)
  • 1/2 tsp cinnamon
  • Optional: maple sugar granules and nutmeg

Directions:

  1. Place the chopped dates in a bowl and fill with enough water to cover the dates. Soak for 25 minutes.
  2. In a bowl mix banana, oats and cinnamon.
  3. Drain the dates, then process dates and banana mixture in a blender or food processor. Small date chunks are delicious! In fact, if you can try to mince your dates, mixing with a fork would absolutely work.
  4. Drop 1 tablespoon of ‘dough’ onto teflex or parchment sheets on your dehydrator trays. You should get 24 cookies.
  5. Dehydrate until soft and chewy. I dehydrated at 140° (default setting) for 3 hours. I also sprinkled a bit of maple sugar on them. The added sweetness was totally unnecessary but it adds a buttery flavor that’s a nice treat.

Each cookie contains 40 calories, 11 carbs and 6 grams of sugar. Pretty great considering what a slice of traditional banana bread consists of. Sure it’s not a fairly exact comparison, but I really enjoy the portable, healthy, mess-free version. Plus it takes me about 15 minutes of prep. These will become a staple in my house now. What could be a more perfect distance bike ride snack? Great sugars with the dates and banana, some potassium and carbs, and not too much fiber. Sprinkle some salt in the dough and I think we’ve got a winner!

1 Girl, 2 Desserts

Berry season is coming up soon! They’re going to start creeping up on the sides of roads and at random stands. My advice? Buy as much as you possibly can. I’ve already made about 6 batches of fruit/berry salad with mint, lime, honey sauce (recipe has been changed). I plan on being stuffed on fruit 24/7!

An awesome use for blueberries would be in this raw vegan blueberry cobbler.

Blueberry Cobbler (based on Ani Phyo’s recipe)

  • 1 cup raw almonds (I’m sure other nuts will do)
  • 1 cup dates, pitted (I think raisins might work!)
  • 1/8+ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 4 cups (18 oz) fresh blueberries
  • Optional: 1T+ maple syrup
  • Optional: fresh mint (it was intended as garnish, but eating it with a bite of cobbler took it to a whole. notha. level.)

Directions:

  1. Combine first 5 ingredients in food processor and process until crumbly, not pasty – It doesn’t take long! Set mixture aside. (I’m not a fan of nutmeg so I reduced the recipe from originally 1 tsp, so adjust to your taste).
  2. Combine blueberries and maple syrup if used. Start with a small amount of syrup and adjust according to sugar needs. It’s delicious  and a little less dry using 1/4 cup, but 2 tablespoons was fine too.
  3. Combine about 3/4 of the almond mixture into the blueberry mixture.
  4. Put into serving bowl or pan and top with remaining almond mixture. Garnish with mint.

This is so awesome and easy!! I thought it was even more flavorful the next day. I’m sure it could serve 6 easily, but Jon and I ate 2 massive servings each…so, there’s that.

How awesome is it?

SO.

With more potassium per serving than a medium banana, this is a delicious way to get lots of your nutrients.

Calories 310
Total Fat 12 g
Potassium 539 mg
Carbohydrate 50 g
Dietary Fiber 8 g
Sugars 39 g
Vitamin C 21%
Vitamin E 36%
Copper 23%
Magnesium 23%
Manganese 53%

The ratios above are using 1 T of grade B maple syrup. Maple syrup does have it’s fine points!

Blueberries are brain food. Like SUPER brain food thanks to Dr. James Joseph. You can read this whole summary, but I’ll skip to the end; “Blueberries are one of the richest sources of antioxidant phytonutrients of the fresh fruits and vegetables we have studied.” One of the main effects of the increased ingestion of the antioxidants in blueberries is protection against aging. When rats were fed blueberry extract their mental deterioration, loss of coordination and poor balance disappeared (that’s poor neuron function). Their compounds help the existing neurons in your brain signal more efficiently, and then the brain can actually grow more! They have one of the highest oxygen radical absorption capacity (ORAC) ratings at 2,400, beating kale by over 600! This means that it has the ability to work with other whole foods as a team and reduce the free radicals in your body.

Do yourself a favor tonight and have 2 servings of dessert.

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