Currently two weeks into my vegan month 🙂 Here is a little snack that I whipped up for uni. So easy to make! I have a vegan ice cream sundae recipe coming too. Be sure to comment and link some of your own vegan recipes if you think I should try them!
Cinnamon Sticky Date Bliss Balls
1 part soaked dates (or medjool dates) (I would start with 1 cup)
1 part raw almonds (handful reserved)
1 tsp+ cinnamon
Whizz all the ingredients together until blended. Remember you can add the cinnamon to taste. Roll into balls. Chill. Chop up the almonds until fine and roll the bliss balls into it. Store in the fridge.
Using 1 cup= 1 part, makes about 12 🙂 Last well for a few days!
Sometimes, among the urban landscape of cities and suburbs, hunter-gathering can come in handy. Which is why I present a healthy tart showcasing some Wellington City Blackberries!
I made a date-almond crust and filled it with yogurt; what could be healthier than that?
I am currently using Starbucks wifi as our flat is still to be set up, so I shall leave you with many pictures and a recipe. Have a good week everyone 🙂
Lemon and Wellington Blackberry Tart
1/2 cup almonds
3 medjool dates
1/3 cup blackberries
1 tsp honey
1/3 cup yogurt
Edible flower petals
Blitz together the almonds and dates until a crumbly paste forms. Press into a 10cm diameter tart tin and freeze for half an hour. Meanwhile, heat the blackberries and honey until thick. Cool completely.
To assemble, spread a very thin layer of coulis onto the bottom of the tart shell. To half the yogurt, add some coulis until you have a nice purple colour. Spoon on top of the coulis over. Finally, and very carefully, spoon the plain yogurt on top of the berry yogurt layer. Take out of the tart tin. Decorate with leftover coulis and flower petals and serve.
Makes one, and is best served right after assembly.
If you love sticky date pudding, please do try this! It’s a less filling version, so that it’s not too much after a delicious and filling meal of home made pasta….. I have a thing for ‘sunburst’ tarts, I think they look simply glorious! I have posted two previously, an Oat and Blueberry one and a Strawberry Cheesecake one. I still have a few more to post too! Anyway, this is super simple and even has a bit of a wow factor. On top of that, it’s delicious 🙂
The creamy accompaniment is Vanilla and Cynar Gelato I posted a while back, it went nicely with it!
Have a lovely week everyone 🙂
Crostata di Datteri
60mls milk, approx
100g brown sugar
About 30 dates, chopped in half lengthways
Line the bottom of a 25cm diameter springform cake in. In a food processor, blitz together the flour and sugar. Soften the butter and chop into cubes, then pulse with the flour until the mix resembles fine breadcrumbs. Add the milk and pulse until the dough comes together more into sticky crumbs. Tip into the cake tin and press down evenly. Prick with a fork and chill for 30 minutes.
Preheat the oven to 200 degrees Celsius and bake the base for about 30 minutes, until golden brown at the edges. Cool for a few minutes and transfer the base onto a wire rack to cool completely.
Meanwhile, to make the filling, gently boil together all the ingredients for 20 minutes until thick. Cool.
To assemble the tart, spread the caramel on top of the base and arrange the chopped dates on top. Dust with icing sugar.
You could easily make this the day ahead! Serves about 10 people after a larger sized meal.
Oh, how underestimated the humble date is…. thankfully, it’s finally getting more appreciation lately thanks to vegan and raw diets becoming more popular, but that doesn’t mean it can’t feature proudly in a classic baked good. Exhibit A….
Date slice. No, not the prettiest of all at the bake sale or afternoon tea selection, but prettier than “fly cemeteries” and even more delicious. She’s a bit like the cousin you sometimes forget about but holds a dear place in your heart….
But anyway, here’s the recipe.
Base and Top:
1 cup roughly of dates, chopped
1 cup water
125g softened butter
1/2 cup sugar
1&1/2 cups (or more) plain flour
1 teaspoon baking powder
Demerara sugar to top
Beforehand, make the filling. Cook the dates and water over low heat until smooth and like a paste (I did this on the fireplace actually…). When ready to bake, line a 20cm square tin with baking paper and preheat the oven to 180 degrees Celsius. Beat the butter and sugar until light and fluffy. Beat in the egg well, adding a bit of the flour if it curdles. Mix the flour and baking powder together and mix into the butter mix. If you are using electric beaters, then you make have to take the dough out and do the last bit by hand. Add enough flour until a soft dough has formed. Divide in half. Roll out each half until it is 20cm by 20cm. Line the bottom of the tin with one piece. Spread the date mixture on top. PLace the other square of pastry on top. Sprinkle on the sugar. Bake about half an hour, until lightly browned (it doesn’t turn golden brown to be cooked, just lightly does it!). Cool slightly if you can wait, and cut. Makes about 20 squares, but as usual that depends on your bar size preferences 🙂
There is a very Kiwi Cafe style version that involves more of a pate sablee base and top, and has lemon icing on it….yum! Like Dilmah, do try it. Have a good day!