Trying to kick sugar is hard! These little raw truffles make it so much easier!
- 1/4 c raw pistachios
- 1 c raw walnuts
- 14 medjool dates, pitted
- 1/2 c cocoa powder
- 2 tsp vanilla extract
- 1/8 tsp salt
Grind pistachios in a food processor into a fine dust, place on a plate.
Add remaining ingredients to the food processor, and pulse until fully combined and crumbly.
Use a small cookie scoop, scoop 1 tbsp mixture into a ball, roll in pistachio crumbs.
Place in a container and store in the fridge.
Makes about 30.
So sugar – raw cocoa tahini truffles! I found this in Bon Appetite and then made a bunch of changes – they are so good you won’t believe there is not sugar! They are NOT low calorie, so keep it to just one.
- ⅔ cup roasts pistachios
- 6 Medjool dates, pits removed
- ⅓ c tahini
- ¾ tsp. kosher salt
- ¼ c unsweetened cocoa
- 1/4 c toasted, shredded unsweetened coconut
Combine nuts, dates, tahini, salt and cocoa in a small food processor. Process until everything is incorporated. Use a small cookie scoop to form into a ball. Place coconut on a small plate and roll the balls into the coconut. Repeat and chill in the fridge.
Makes about 12 balls.
This almost vegan dish packs a ton of flavor! It comes together pretty easily so it is good for a weeknight meal.
- 1 lb Eggplant
- 1 small onion, quartered
- Olive oil
- 1 tbsp cumin
- 3 tsp Aleppo pepper
- Salt and pepper
- 1 can Chickpeas, rinsed and drained
- 1/2 c chopped cilantro
- 2 tbsp date syrup
- 5 dates, chopped
- 1/4 walnuts, chopped and toasted
- 3 tbsp tahini
- 2 tbsp olive oil
- 1 clove, garlic crushed
- 1/4 c Greek yogurt
- Lemon juice
Preheat oven to 375.
Combine dressing in a small food processor with 3 tbsp water add more water if too thick, set aside.
Cut Eggplant into 3/4 inch slices. Slice the onion 3/4 inch slices. Toss onions and eggplant with 5 tbsp olive oil cumin and aleppo. Roast for 35 – 40 minutes.
Add 2 tbsp oil to a pan and cook Chickpeas until crunch.
Combine eggplant, onions, chickpeas, lemon juice in a bowl and drizzle with dressing.
Another winner from Jerusalem. This is a very flavorful salad, I made a few changes, swapped almonds for walnuts and cut back the oil a bit.
1 TBSP white wine vinegar
1/2 medium red onion, thinly sliced
8 Medjool dates, quartered length-wise, pitted
2 TBSP butter
2 TBSP olive oil
2 small flat breads, roughly torn into 1 1/2 inch pieces
1/2 raw walnuts, chopped
2 tsp sumac
1/2 tsp red pepper flakes
6 oz. baby spinach leaves
2 TBSP freshly squeezed lemon
Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for 30 minutes.
Meanwhile, heat the butter in a medium frying pan over medium heat. Add the flat bread and walnuts and cook for 4-6 minutes, striring all the time, until flat bread is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Toss spinach leaves with with the warm flatbread mixture in a large mixing bowl. Add the dates and red onion mixture, the olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.