Musing

How To Make Date Cream

(aka Date Butter or Date Spread)

This is literally the easiest recipe. I discovered it whilst making these brownies. Coconut oil is solid at room temperature, which I discovered yields the best results for that super creamy texture, but if it happens to liquify in your cabinet like mine did, just stick it in the fridge for a few hours and then try again. The only other ingredients you need are pitted dates! When blended up in the food processor these two things become creamy and sweet and unbelievably delicious when slathered on muffins, toast, your finger, apples, crackers, you get the gist. But I could go on, I assure you. Oh also try a spoonful of it in your morning coffee or smoothies (fruit or green)!! Okay, now I’m done. You can eat your date cream however you like! Also, feel free to mess around with the ratios of water and coconut oil. I’ve found that when you add more water the consistency becomes much more like a thick jam/fruit spread (excellent as a “sweet” on a swanky cheese board like this); and when you add more coconut oil, it’s much creamier and is excellent as an oatmeal or breakfast topper (hint/hint/hint) instead of the standard brown sugar or maple syrup.

Date Cream (makes about 1 cup)

~1 1/4 c pitted dates

2 tbsp solid coconut oil

1-2 tbsp date water (see below)

Soak the dates in hot water for ten minutes. Reserving the water, pick out the dates Place in a food processor and pulse 7 or 8 times. Add coconut oil and water, then blend until smooth! Transfer to a jar tightly closed with a lid and store in the fridge for weeks!

Processed with VSCOcam with hb1 preset

 

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Breakfasts, Desserts, Snacks

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Chocolate Pistachio Larabars (V, GF)

If you’ve taken anything away from reading this blog I’m positive it’s one thing: Becca likes making dessert. And you’d be right! I do! In fact, I make too much dessert. My family likes to joke that any time I’m home for a break from school they all gain five pounds because suddenly there are brownies in the fridge, cake on the counter, cookies in the oven, etc. Well, this post is for them (as was this one, although I didn’t call them out on it). This summer is the first time I’ve tried to make real strides with making my own healthy snacks.

These are the real Larabars. They’re gluten free, grain free, non-GMO, soy free, dairy free, and Kosher. Basically they win the special diets award. And they’re delicious. But I have to come clean: I spend waaaaay too much money on granola bars, especially fancy special diet conscious bars (I find them to be full of real ingredients instead of chemicals). Sadly, I’m a poor college student and can’t afford to buy a ginormous case of these every week, so I’m forced to buy the cheaper, crappier, “healthy” granola bars. After much time spent reading the ingredients on several different brands, I’ve found myself wondering why I don’t make them myself. I mean, what am I paying for? Oats, nuts, chocolate? Too much sugar for something claiming to be health food? I’ve discovered a few things: 1) yes, nuts are expensive, but consistently buying granola bars is easily just as pricey. 2) making them yourself is the perfect way to ensure what’s going into your body. There’s no added sugar in this recipe at all! 3) you control the portion size. If you’re planning on these bars being a grab and go breakfast, make them a little bigger; if they’re going to be a snack, make them smaller (even bite sized!) No recipe adjustments needed! You’ll notice I suggest adding a pinch or two of salt; this is where your personal preference comes in. You may not believe me, but dates are incredibly sweet. And as they make up 83% of the bar, I think a little extra salt works wonders. It mellows the sweet and makes for a very exciting snacking experience palate-wise, I assure you!

 

Bars (makes 6-8; adapted from My Name is Yeh)

2/3 c. roasted unsalted pistachios (or any nut that suits your fancy, but you’ll have to change the title of the recipe. I don’t make the rules, guys)

3 1/2 tbsp. cocoa powder

1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

pinch or two salt

1 1/2 c. pitted deglet noor dates

1/2 c. oats

Grind pistachios, cocoa, cinnamon, cloves, and salt in a food processor until grainy (but not powdery). Place in a medium bowl and add oats. Stir. Place dates in the food processor and grind into a paste. Add dates to the nut mixture and knead together until combined.

Pour the mixture onto waxed paper and shape into a log. Wrap the log with waxed paper and roll the dough to make the log even. Flatten the log out and cut into desired amount of bars! Store in an airtight container in the fridge for about a week, or freeze for weeks!

 

 

 

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