written & photographed by Jane Grueber
As we continue our dessert makeover, I want to share this simple and sweet-tooth satisfying recipe. For this luscious dish, I put nuts in a food processor, chop up some dates and figs, zip zap zoom and voila. No baking, no dairy, no gluten, no refined sugar!
I sometimes add nice chunks of dark chocolate or dried blueberries to add a little something special.
Quick and dirty desserts are at the top of my to do list. Especially when I can eat them as the main course for breakfast, lunch or dinner without any apologies.
Prepare the Date Paste ahead of time by soaking organic dates in water over night.
Date Square Crust (Makes 1 crust)
2/3 cup Brazil nuts
1/4 cup macadamia nuts or cashews (I often choose cashews because of availability and price)
4-6 seedless dates
2 tablespoons of coconut/agave nectar or honey
1/2 teaspoon vanilla
1/4 teaspoon salt
1.In a food processor, combine nuts and blend to small pieces.
2. Add remaining ingredients and blend into a crust that can be formed into a ball.
3. Keeps for about 2 weeks in the refrigerator in an airtight container.
1 2/3 cups whole dried seedless dates (organic)
2/3 cup dried figs, hulled
1 1/2 teaspoons orange zest
1/2 cup of Date Paste (see recipe below)
2 tablespoon of agave or coconut nectar
1 teaspoon vanilla
1/8 tsp sea salt
1. Use a 6- to 8- inch diameter cake pan.
2. Line it with two-thirds of the crust. Set the remaining crust aside.
3. With a knife, coarsely chop dates and figs. Place in a bowl and add orange zest.
4. Add remaining ingredients and mix by hand.
5. Add mixture to cake pan over crust, then place the remaining crust on top.
2 cups of Organic Dates
2 cups of water
- Soak the dates in water overnight or for 8 hours.
- Remove the dates from the water, keep the water close by.
- Puree the dates in a food processor or blends, adding a few teaspoons of the left over water as needed until the date paste is creamy.
- Store in an air tight container.