’Tis the season for holiday baking. And while we all want to indulge a little, many of our favorite treats contain enough sugar to land them on the naughty list. Fortunately, dates are a sweet alternative to processed sugar. They’re packed with fiber (which keeps us full longer), a better choice for blood sugar (they don’t make it spike like white sugar does) and full of potassium, calcium and magnesium (which are good for our bones).
Dense Chocolate Date Loaf
MAKES 16 SLICES
This is molten and dense. It’s best to let it sit overnight to let the flavors meld—plus, it will be easier to slice. For a fancy dessert, thickly slice and top with a dollop of whipped cream or Greek yogurt. Finish with sprinkles of date sugar.
1 cup (250 mL) dates
1/2 cup (125 mL) water
1 Tbsp (15 mL) vanilla extract
1 cup (250 mL) unsalted butter, at room temperature
2 eggs
1 tsp (5 mL) grated orange peel
4 oz (115 g) dark chocolate, melted
1 1/3 cups (330 mL) all-purpose flour
1 tsp (5 mL) baking soda
1 cup (250 mL) boiling water
Preheat oven to 375 F (190 C).
Simmer dates with water until very tender. Stir in vanilla. Puree to a smooth paste.
Line 9 x 5 x 3 in (23 x 13 x 8 cm) loaf pan with parchment paper.
Using electric mixer, beat butter with date puree. Beat in eggs, one at a time, then orange peel. Fold in melted chocolate.
Stir flour with baking soda. Add half the flour mixture to chocolate mixture and beat just until mixed. Add boiling water and mix, and then beat in remaining flour, just until mixed. Batter will be very runny. Turn into loaf pan.
Place pan on baking sheet. Bake for 30 minutes, then reduce heat to 325 F (160 C). Continue baking for 15 more minutes. Cool completely before slicing.
Each slice contains: 217 calories; 3 g protein; 16 g total fat (10 g sat. fat, 0 g trans fat); 19 g total carbohydrates (7 g sugars, 2 g fiber); 92 mg sodium
Oatmeal Date Cookies
MAKES 24 COOKIES
The dates and toothsome oats keep this cookie soft and chewy.
1/2 cup (125 mL) dates
1/3 cup (80 mL) orange juice
1 tsp (5 mL) vanilla extract
3/4 cup (180 mL) coconut oil
1/4 cup (60 mL) date sugar
1 egg
1/2 cup (125 mL) whole wheat flour
1/4 cup (60 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1 1/2 tsp (7 mL) cinnamon
1 1/2 tsp (7 mL) salt
1 1/4 cups (310 mL) rolled oats
1/4 cup (60 mL) dark chocolate chips
1/4 cup (60 mL) chopped mixed dried fruit like pineapple, mango and raisins
Preheat oven to 375 F (190 C).
Simmer dates with orange juice until very tender. Stir in vanilla. Puree to a smooth paste.
Using electric mixer, beat oil with date sugar. Beat in egg, then add date puree and mix.
Stir flours together with baking soda, cinnamon and salt. Beat into date mixture, then beat in oats, chocolate chips and dried fruit.
Drop cookies by large spoonfuls onto baking sheet lined with parchment paper. Lightly press down to flatten slightly. Bake until set, 8 to 10 minutes.
Each cookie contains: 137 calories; 2 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 17 g total carbohydrates (6 g sugars, 1 g fiber); 215 mg sodium
Bourbon and Date Cheesecake Bars
MAKES 16 BARS
These bars cry out for salted caramel sauce or a drizzle of melted chocolate to finish. Or forget a topping and just serve as cold bars.
Crust
2 cups (500 mL) cookie crumbs like ginger, shortbread, graham cracker or chocolate wafers
1/4 cup (60 mL) unsalted butter or coconut oil, melted
Filling
1 cup (250 mL) dates
1/2 cup (125 mL) bourbon or orange juice
1 Tbsp (15 mL) vanilla extract
2 – 8 oz (225 g) packages cream cheese, at room temperature
1/2 cup (125 mL) date sugar
2 eggs
1 cup (250 mL) Greek yogurt
To make crust: Stir cookie crumbs with melted butter or oil. Turn into 13 x 9 x 2 in (33 x 23 x 5 cm) pan lined with parchment paper. Press to pack down. Place in freezer while preparing filling.
Preheat oven to 325 F (160 C).
To make filling: Simmer dates with bourbon or orange juice until very tender. Stir in vanilla. Puree to a smooth paste. Cool completely before using.
Beat cream cheese with date sugar until smooth. Beat in cooled date puree, then add eggs, one at a time. Beat in yogurt.
Pour filling over prepared crust and smooth with spatula. Bake in preheated oven for 30 minutes, or until just set. Cool completely, then cover and refrigerate. Cut into bars.
Each bar contains: 192 calories; 7 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 26 g total carbohydrates (18 g sugars, 1 g fiber); 270 mg sodium
