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Tag Archives: date

Chocolate Banana Smoothie

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I make this smoothie as a full-meal dessert, when I’m craving something sweet but don’t want to eat a full meal and also a sweet. Usually I make it from one banana, one tablespoon of Dutch-process cocoa powder, 1 teaspoon tahini, 1/4 teaspoon vanilla extract, 4 juicy dates, and stevia to taste. I add just enough hazelnut milk to blend.

This smoothie is decorated with matcha powder, coconut flakes, raspberries, strawberry and pistachios.


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This was my first attempt at Hwajeon, a pan-fried rice cake in syrup.


Normally they are decorated with the leaves of a daisy and the flower is made from jujube. I only had dried jujube, so I soaked it in water, but I also made half of the cakes using softer medjool dates.


I didn’t have daisy leaves, so I used mint and dill leaves. I was afraid they would impart too much flavour – especially the dill – but it turned out okay. The cakes are thicker than they ought to be, and I clearly need a more delicate touch with my floral design, but I still think they’re pretty.

Salted Caramel Vanilla “Custard” Pie

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I liked the vegan freezer salted caramel chocolate pie, but the proportion of chocolate to salted caramel was a bit too high for me. I decided to add another layer under the salted caramel, a vanilla custard. I made the layer using a variation of this vegan eggnog recipe. I made the egg mix without the cloves, and let it thicken a little further. I then froze the bottom layer while I prepared the next two layers. I used agave syrup as the sweetener for this layer. Unfortunately after I had already prepared the layer it occurred to me that it would form ice crystals. Next time I will either add coconut oil, as in the other layers, or else a bit of brandy.


The other layers I made using the same modifications I made the last time I tried it.

Salted Caramel Chocolate Pie

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Here’s the recipe. I used hazelnut milk throughout instead of almond milk and coconut milk, and tahini instead of almond butter. Next time I think I’ll increase the middle layer and decrease the chocolate layer to suit my personal taste. It was delicious all the same.


Baked Apple and Dates

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Baked apples are pretty standard. I made this with a stick of cassia cinnamon in the middle, and stuffed it with dried dates.



Date Muffins

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These muffins have whole wheat flour, wheat bran and butternut squash in them, but the primary taste is of dates. They are more easily removed from the papers when they are cool, but taste even better warm. These are not as sweet as cupcakes, but they are sweeter than bread.



I used the recipe for brown soda bread as my starting point.


  • 350 grams (about 13 ounces) whole wheat flour
  • 60 grams (about 2 ounces) white flour
  • 3 tablespoons wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • a pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 cup oil (I used peanut)
  • 4 tablespoons date syrup
  • 1 1/2 cups buttermilk
  • 1/2 cup butternut squash or pumpkin purée
  • 1 egg
  • 12 dates

For the topping:

  • 2 tablespoons of sugar
  • 1/4 teaspoon cinnamon


Preheat the oven to 160° Celsius/325° Fahrenheit. Line muffin tins with muffin papers. This recipe will make 18 muffins.

Mix together all the dry ingredients. Add the oil, syrup, buttermilk, egg and squash and stir until just mixed. Remove the date pits and tear them into pieces with your fingers, then mix them in the batter.

Scoop the batter into the muffin papers, filling about 3/4 full.

Mix together the cinnamon and sugar for the topping in a bowl. Sprinkle it on top of the muffins.

Bake the muffins for 30-35 minutes. Cool on a wire rack, or enjoy them warm with butter.



These are best eaten the day they are made, or the next day at the latest.

Whole Wheat Date Scones

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I used this recipe as my starting point.


  • 200 grams whole wheat flour
  • 2 tablespoons wheat germ
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 50 grams unsalted butter
  • 130 ml milk
  • 4 dried dates
  • a bit of egg


Dice the butter and set it aside. Mix the flour, wheat germ, baking powder, sugar and salt together in a bowl.

Remove the date pit and chop the dates. Set them aside.

Work the butter through the flour mix with your fingers until it is fine and crumbly. Mix in the date pieces, working them around until they are distributed through the flour instead of clumped together. Add the milk slowly while blending until the dough forms a ball. Knead the dough slightly, then put the bowl in the fridge to chill.

Heat the oven to 220° Celcius/430° Fahrenheit.

Put parchment paper on a baking tray. If you have a round cutter, you can roll out the dough and cut out the scones. Otherwise, divide the dough in six pieces and roll each into a ball, then flatten the ball on the baking tray. Brush the tops with beaten egg.

Bake for 10-12 minutes and eat warm or allow them to cool on a wire rack.

These scones are only slightly sweet.