Raw Brownie Truffles

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.

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Chocolate Date Balls

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.

Cumin Roasted Eggplant with Chickpeas, Walnuts and Dates

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

Dressing

  • 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.

Serves 4.

Spinach Salad with Dates and Walnuts

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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.

Ingredients:
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.

Serves 4.