Since I last posted, Bryan and I have embarked on a low-carb, low-sugar, mostly gluten-free diet. We're both pretty thin, so this wasn't a move in the interest of cosmetics à la the Atkins fanatics. Our awesome nutritionist suggested it for our overall health, and since following it, I've experienced markedly better digestion and lessened anxiety. (You really don't get how sugar keys you up until you forgo it for a week and then have a bowl of ice cream. Experiment. You'll be amazed!) But we're still human and crave the taste of sweets. (Again, give up sugar for a week, and you'll be surprised that you don't even want it after a few days. It's got some pretty undeniable narcotic effects.) So instead of cookies, I've started keeping natural sweet treats around that all start with a date-based "dough." This is loosely based on a few recipes I've seen around, but I finally wrote it into my own proportions so I'm calling it mine. Sue me. You can do a ton of things with this starter recipe: energy bars, truffles, crusts, etc. Be creative. But also don't be misled. Pie, this ain't. If you put down a cupcake on Monday, and pick these up on Tuesday, you'll be sorely disappointed. They do taste healthy, but they also taste great. Still, if you're looking for something to replace that Mississippi Mud Pie, this isn't your destination.Heather's Date Dough
about 20 Medjool dates
about 1 tsp of vanilla
about 1/2 cup of diced or sliced almonds OR
about 1/4 cup of almond butter
1. Pit your dates. I'm embarrassed I even had to write that. About 20 pitted Medjools
placed in your Pyrex should hit a little over 3 cups. Don't be obsessive about measuring. This is definitely a recipe you have to feel your way around, depending on how sticky or dry you want your dough.2. Place the dates and the almonds or almond butter in your food processor. Do NOT use a blender unless you have some mega horse powered type machine that can pulverize rice to dust. I burned out my Cuisinart attempting that, and now it smells like a refinery fire anytime I make a smoothie. Oh, and add vanilla.
3. Blend. Blend. Don't! Stop! Blending! I know you. You'll pulse it a few times, cock your head, and say, "This looks like crap." Well, it's because you didn't blend it enough. My favorite part of this recipe is the blending stage. You blend and blend and it just looks like you have a whirlwind of chopped dates. Then... then... all of a sudden... a beautiful thing happens... like the exact moment when your melted sugar threads or your meringue starts peaking... the dates give way, pull away from the sides of your processor, and embrace to form a rolling ball of sweet dough.
That's pretty much it.
Add some cinnamon if you want. Cocoa is nice. Cinnamon and cocoa is really nice. Add coconut or flax seeds. I like chunky sea salt. Add it all. Just do it at the beginning before the dates are pulverized for easier blending. One the dates have mated, there's no going back.
Now, roll it into balls. Roll those balls in cocoa or coconut for
truffles. My favorite combination is dough with cinnamon and sea salt, rolled in cocoa. If the dough is really sticky, beware that the cocoa will go on VERY thick and you might end up choking on a cloud of bitter chocolate when you take your first bite.Or make a drier dough by adding more almonds and seeds (avoid almond butter), and press into a greased baking dish. Cut into rectangles for energy bars. Or press into a baking dish, cover with sauteed fruit (apples and raisins are nice), and bake. Fruit squares!
