Tuesday, July 10, 2012
quick and easy date candy
This is a really easy-to-make treat, and is always popular at potlucks. My friend Little Debbie often brings it to work meetings because there's nothing in it that any of our colleagues (a picky bunch) object to. It's a modification of this recipe from Vegetarian Times, de-glutenized and with different flavors. I also made it bigger so that there would be plenty of leftovers for me--it makes an excellent restorative at work.
When I brought these to work for the Fourth of July, also Nurse Mary's last day before retiring, several people asked me if they had figs in them. I think it was a combination of their slight pepperiness and the mysterious crunch of the chia seeds which made people think that.
Figgy Date Candy
makes a lot--enough to fill a quarter sheet (9"x12")pan
easily halved if you don't want that much
16oz Medjool dates, pitted and roughly chopped
1 1/2oz raw cacao powder (or cocoa powder)
up to 1T water, as needed
6oz walnuts, roughly chopped, divided
3 1/2oz chia seeds
salt and pepper, and pinch of each
finely shredded desiccated coconut
coconut flour (or rice flour)
Whiz the dates and cacao in your food processor till they make a smooth paste, adding a little water if necessary. Scraped the sides , then add 4oz of walnuts and the chia seeds, cinnamon, salt, and pepper. Process till the walnuts seem well chopped and everything's thoroughly mixed.
Line your quarter-sheet pan with wax or parchment paper, then scatter a couple of handsful of desiccated coconut over the bottom. Scrape the date paste over the coconut, then press it flat, using a little coconut flour to help with the stickiness. Strew the remaining walnut pieces over it, and press them in. Put it in the fridge for an hour or so to firm up, then cut into pieces (how big is up to you), dust the edges with a little coconut flour, and store in a tin.