February 25, 2013 23 Comments
Both of these recipes feature dates. One is raw, one is baked. Both are suitable for school lunchboxes, or an afternoon snack. Cinnamon Date Slice is gluten free and refined sugar-free, with an oil free option. My children adore this slice.
Pecan Date Nibblers are wheat free, oil free, and refined sugar-free. There is a variation to make them gluten-free. They are very popular in my household. The recipe lists lemon or orange zest as optional. I always use orange zest. I think it should be compulsory! The orange flavour is very appealing.
Pecan Date Nibblers
Recipe from: Let them Eat Vegan by Dreena Burton (yes, another Dreena recipe!).
Recipe available here.
Cinnamon Date Slice
Adapted from a recipe in Fresh Blends, the book that accompanied our Blendtec blender.
Quantity: 20 squares
2/3 cup raw almonds
2/3 cup raw macadamia nuts
1 cup ground flax seeds
1 1/2 Tbsp cinnamon
1/8 tsp sea salt
1/2 cup date paste, store bought or homemade (recipe below)
1/3 cup sultanas
1/4 cup walnuts, chopped
1 Tbsp agave syrup (or maple syrup)
Topping: 2 Tbsp ground almonds, 2 Tbsp shredded coconut, 1-2 Tbsp sunflower seeds, 20 walnut pieces.
1. Add almonds, macadamia nuts, cinnamon, and sea salt to a food processor, and process until nuts are ground.
2. Add nut mixture and ground flax seeds to a large mixing bowl. Mix well.
3. Add date paste and agave (or maple) syrup to the mixing bowl, and stir until incorporated.
4. Add sultanas and walnuts. Mix well.
5. Line a large baking dish with baking paper* (parchment) and scoop the mixture into the dish. Flatten the mixture with the back of a large spoon.
6. Sprinkle the top with ground almonds, shredded coconut, and sunflower seeds.
7. Refrigerate (or place in the freezer) for a few hours before cutting into 20 squares. Place a walnut piece on each square. Store slice in fridge or freezer.
Quantity – approximately 1 cup
10 dates, pitted
2 Tbsp agave syrup (or maple syrup)
2 Tbsp coconut oil (optional, but the slice is drier without it)
1/4 cup dried apricots
1 cup of water (for soaking dates)
1. Soak dates in water for 1-2 hours. Reserve 1/4 cup of the soaking water for step 2.
2. In a small food processor, add ingredients in the following order: soaking water, dates, agave (maple) syrup, coconut oil, and dried apricots.
3. Process until smooth.
Store the leftover date paste in the fridge. Date paste is yummy on bread or crackers, with macadamia butter.
* I had run out of baking paper on this occasion. It is much easier to extract the slice from the dish if you use baking paper, but it is not essential.
Each Monday, I feature a couple of delicious vegan recipes that are enjoyed by my own family. I hope your family enjoys them too!