HUG N KISS DATE BOMBS

CHOCOLATE DIP FOR EXTERIOR

  • 1 cup cacao butter
  • 1 Tablspn coconut oil
  • 2 Tablspn coconut palm nectar (similar to maple syrup consistency) and 5 drops of monkfruit liquid drops (or either depending on your glycemic index intake considerations)
  • 1 dash Ceylon Cinnamon
  • 1 dash of fine Himalayan pink salt
  • 1 teaspoon of Vanilla extract (with no alcohol!)
  • 1 cup cacao powder
  • optional: 1 teaspoon of ground Ramon Seeds –unique, subtle flavor

…then the dates:

  • 25 whole medjool dates (pits removed…make sure no fragments, too!)
  • Tahini
  • Almond or your choice of nut butter
  • 1 pinch sea salt
  • 2 Tbsp unsweetened coconut shreds, sesame seeds, slivered almonds

What to do:

  1. Use double boiler to gradually melt the cacao butter
  2. Add rest of dip ingredients and whisk together
  3. Once melted, carefully remove bowl from heat (turn off stove top) and add the monkfruit liquid drops and/or coconut nectar (maple if you don’t have) and cacao powder. Make sure you mix until all well combined.
  4. Once melded together let sit if you have time off the heat. The cacao mixture needs to thicken before you dip the stuffed dates in it. Or you can pop in fridge and stir every couple minutes and take out when it becomes the right viscosity to dip the dates and cover nicely.
  5. Split the pitless medjool dates like an open hotdog bun making sure the date still stays intact and nice cut open. Fill half with unsweetened almond butter and the rest with tahini. (The squeeze dispenser for each from Thrive Market really made this part easier than using little spoons.)
  6. Don’t overfill since each date as to close up fully to dip and not have the filling bleed out of cacao covering layer.
  7. Prep your parchment or silicone baking sheet to place dipped dates upon to chill.
  8. Use little thongs to dip dates into cacao mixture, tap off excess, and place on your baking sheet. Sprinkle with coconut shreds and sesame seeds for the tahini filled ones and place almond slice atop almond butter filled dates. One is the hug and the other is the kiss… they really do make a lovely pair together…subtle, complementary tastes.
  9. Freeze them and pull out 20 minutes or so before serving. It’s hard to keep from eating them all, but the motivation to do so is — they do make really adorable gifts!

UNPROCESSED FOOD FAST FUN FINALS

MY UNPROCESSED FOOD FAST concludes, but the freeing lifestyles choices shall continue!

Here are some highlights!

Just sharing that I just made several batches of the best at home, raw, soaked, and dehydrated high-protein and healthy fat granola ever!!!  My previous post has the directions, so I will just list the ingredients in the various kinds I concocted and am sharing and enjoying immensely!!!

4 versions of RAW Granola...ROCKED IT!

4 versions of RAW Granola…ROCKED IT!

RAW, SPROUTED, DEHYDRATED NOT SWEET SUPERFOODS GRANOLA!

JANE”S CLASSIC VERSION 

cannot go wrong with this one!

cannot go wrong with this one!

Ingredients:wpid-20150330_144154.jpg

1 cup buckwheat groats soaked
1/2 cup raisins and handful of dates soaked (I have used Khadrawy dates from Bautista farms)
handful of walnuts soaked
1/2 cup of dried figs (variety of , but I love black mission)
1/4 sprouted, dehydrated pumpkin seeds
1/4 shredded and/or chips of raw coconut meat
1/8 cup of golden flax seeds
lots and lots of dashes of cinnamon (“sweetening” agent that regulates blood sugar)wpid-20150330_142445.jpg
couple dashes of Himalayan salt & dollop of vanilla bean paste
1/2 cup of sprouted, dehydrated almonds and 1 heaping tablespoons of raw, sprouted almond butter.

LOVE THIS ONE!! so complex and subtle flavors

LOVE THIS ONE!! so complex and subtle flavors

wpid-20150330_142508.jpgDIVINE DELICIOUSNESS VERSION-above, but don’t add almonds, I used this product I chanced upon with mulberries, macadamia. cashews and other great gems… and I added another tablespoon of raw cacao nibs, hemp seeds and nutty, trace mineral rich powder called mesquite.  Try it!  It complements the cacao blissfully!  haha.. get it?  Bliss Mix…

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PEANUTTY VERSIONS -put in 1/4 cup of peanut butter, peanuts (instead of almonds and walnuts), ..and bit more salt to give a more satisfying taste and mouth feel for his heartier palate.) and then

MACA BERRY POPwpid-20150402_112552.jpg -do the peanutty version and then add maca powder while mixing ingredients and place freeze dried raspberries onto the batter after spreading the mixture onto your teflex sheets.

NANA LOVES CACAO -back to the peanutty version, but instead of using dates, mix in mashed banana to sweeten.  I would recommend at least one large, ripe banana so the flavor is present and not too subtle… Cacao nibs are great in this as well as the mesquite powder.  I laid this down thick to make it in a brick-like granola for specific use in a yogurt.

 

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Then I got into chia puddings… and am kinda hooked! The two you here are my carob-date-naner and berry loving parfaits

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wpid-20150328_211029.jpgChia seeds, preferably white, soaked in coconut cream with added cinnamon layered between sliced berries or between dates, nuts, and more banana… I also let the chia soak in carob powder as well as dates for the decadent “chocolate-y” version. Feel free to use real cacao powder and nibs for extra pow!  Having the pudding around also makes a great thickening agent for your superfood smoothies!

Lastly, I love sprouted and dehydrated nuts.  Nut butters from sprouted, then dehydrated nuts truly make my tummy and taste buds grin…  My two fav almond butters for you to check out 🙂

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On a health food nerd note:  please visit this site for great information mesquite powder!  It’s a great asset and delightful addition to my pantry… http://www.onegreenplanet.org/vegan-food/mesquite-powder-health-benefits-tips-and-recipes/

LIFE LIVED CONSCIOUSLY IS SO RICH WITH JOY!  I DEFINITELY FEEL BETTER AND EVEN HAPPIER LIVING IN THE REALM OF WHOLE FOODS… It’s been a wonderful process getting into unprocessed foods… try it! 🙂

SWEET HARVEST HAPPY TREAT

I know it’s NOT October yet, but I have been craving pumpkin yummies for a few weeks already… and after making a roasted delicate squash salad a couple days ago with a delish honey-hemp dressing, I was really in the mood for a pumpkin dessert. … ta-dah! A 6am morning thought gave rise to this spoonable delicacy…

SAY NUMNUMS TO MY NUTTY PUMPKIN PROTEIN PUDDING BITES…

my guess at the ingredient ratios:
1.5 cups of organic pumpkin
3/4 cup of almond butter
1/3 cup of raw honey
2 Kendor farms eggs
1 servings of vegan protein powder
1 teaspoon Himalayan salt
1 teaspoon of pumpkin pie spices
dash of Ceylon cinnamon
dash of nutmeg
baking soda
vanilla extract

and for the crust?
Pamela’s gluten-free gingersnaps and Enjoy LIfe’s graham crackers food processed with vegan butter and white pepper. I wish they did not have sugar in their cookies… anyone have any suggestions on another option?

DIRECTIONS:
grease and 8×8 pan, press the crust into it and bake for 10 minutes at 350 degrees, then pour the batter in and bake for 40 minutes… maybe longer. It could have been set more, but I didn’t mind the pudding consistency of it… so bake until it hits your craving-level of firmness… I wanted soft and spoonable… 🙂 Yes, this is a moody treat for me…and after a nice satisfying treat with tea… I packed some up to share with the dears at my hubby’s office 🙂
optional… Enjoy Life’s chocolate chunk to melt/glue a candied ginger morsel on top for the right spiced finish!

Next week… I may try a Raw version of pumpkin pie …er something like that… Happy Friday before October!!!

And in a few weeks, I will get to have my favorite chef’s pumpkin cheesecake and other fall treats at Ramekin!!! I asked chef Jason, so I have the inside scoop on all that’s scoop-in-my-mouth-able ! 🙂 http://www.ramekinla.com

Nutty Pumpkin Protein pudding

Nutty Pumpkin Protein pudding