3 Delightful desserts made with dates
Have you ever tried a treat made with dates? You'll love these desserts made with rich, sweet and healthy dates.
You might be surprised by these three delicious desserts made with dates. Dates are sweet on their own, which is why they make a nice, healthy addition to treats that satisfy your sweet tooth.
Dates have been around a long time... like, since 6000 B.C. They're super sweet and rich, and therefore they make a great addition to indulgent desserts. Not only that, but dates are good for you.
There are several varieties of dates, but you might be most familiar with the Medjool date. Medjool dates are made up of mostly sugar (and almost no fat), they're an excellent source of fiber and potassium, and they're also a good source of antioxidants. Try one of these delectable recipes made using dates. I bet you'll be hooked.
Creamy orange-date shakes recipe
This creamy shake makes a fantastic blended dessert. The orange juice and zest brighten things up, and the dates add to the sweetness of these shakes. You'll want to blend these up regularly.
- 1/3 cup pitted dates, cut in half
- Zest from 1/2 a large orange
- 1/3 cup orange juice
- 4-6 scoops vanilla frozen yogurt
- 4 ice cubes
- Whipped topping (optional)
- Add all the ingredients except the whipped topping to a blender. Blend until smooth.
- Pour into glasses, garnish with the whipped topping (optional), and serve immediately.
Chocolate-coconut date truffles with almonds recipe
Who doesn't love decadent chocolate truffles? You'll think you're biting into a fancy, lavish truffle, but these are made with just a few ingredients, take only a few minute to make and are a healthy alternative to the standard goodies.
- 1/4 cup almonds, finely chopped
- 10 dates, pitted
- 1/3 cup unsweetened cocoa powder
- 1/3 cup unsweetened coconut flakes
- 1/4 teaspoon salt
- 2 teaspoons water, plus extra 1-2 teaspoons, reserved
- Add the dates, cocoa powder, coconut flakes, salt and the 2 teaspoons of water to a food processor, and blend until mostly smooth. You might need to scrape down the sides of the processor with a rubber spatula.
- The consistency of the mixture should be somewhat dry, but you should be able to shape it without it crumbling apart. If you think you need more water, then add 1 of the reserved teaspoons of water to start, and blend to combine.
- Place the chopped almonds in a shallow bowl.
- Remove the mixture from the food processor. Lay out a sheet of waxed paper on a flat work surface near the bowl of almonds.
- Pinch enough from the mixture to shape into 1- to 2-inch balls. Gently roll each ball in the almonds, and then place them on the waxed paper until you're finished.
- Serve the truffles on a platter, or place them in a mini muffin paper. These should keep in an airtight container in your refrigerator for about 5 days.
Spiced date-carrot cookies with cinnamon drizzle recipe
Super soft and spiced, these cookies are packed with all sorts of goodies. I like the way the spices add something extra to these cookies — inside and out (the cinnamon drizzle over the top is divine).
For the cookies
- 1-1/4 cups chopped, pitted dates
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup unsalted butter, softened
- 2 tablespoons plain Greek yogurt
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2/3 cup shredded carrot
- 1 teaspoon fresh grated ginger
- 1/3 cup chopped walnuts
For the glaze
- 1-1/2 cups powdered sugar
- 1/2-1 teaspoon ground cinnamon
- 2-3 teaspoons milk
For the cookies
- Place the chopped dates in a bowl. Add about 3 to 4 tablespoons of very hot water to the dates (enough to cover them), and allow them to soak as you prepare the remaining ingredients.
- In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, and sift to combine.
- In a separate bowl, add the butter and yogurt. Use a hand mixer to blend until combined. Next, add the brown sugar, and blend again. Add the egg and vanilla, and blend until the mixture is combined and smooth.
- Add the wet mixture to the dry mixture, and use a wooden spoon to stir the batter until combined.
- Add the date pieces to a strainer, and use the back of a spoon to press out the remaining water.
- Gently fold the dates, carrot, ginger and walnuts into the batter, and mix.
- Refrigerate the dough for about 30 minutes. When you're ready to bake the cookies, preheat your oven to 350 degrees F, and line two baking sheets with parchment paper.
- Measure out a heaping teaspoon of dough for each cookie, and place them on the baking sheets at least 1-1/2 inches apart.
- Bake for 12 to 14 minutes or until the cookies turn golden. After a few minutes, transfer the cookies to a baking rack to cool.
For the glaze
- In a bowl, add the powdered sugar and cinnamon, and mix to combine.
- Add the milk, and mix until smooth. If your glaze is too runny, then add a bit more powdered sugar. If it's too thick, then add a bit more milk.
- When the cookies are completely cooled, use a fork or small whisk to dip into the glaze, and drizzle over each cookie.