Archives for posts with tag: dates


This is the mousse part of Dreena Burton’s Raw Chocolate Dream Mousse Pie, from Let Them Eat Vegan. It is the first time I have made a chocolate mousse that contains the secret ingredient…. <whispers> avocado. For some reason, my high speed blender didn’t completely obliterate the texture from the soaked cashews: you can see some graininess in the photo. But this tasted good as a chocolately dessert.

OMG: have a look at the date of this post and the date of Dreena Burton’s post that I linked to in the previous paragraph!  That’s a completely unprepared coincidence, I promise you. Exactly 5 years from her recipe post to mine.  And that reminds me: a week ago it was my 5th anniversary as a vegan. Hooray!


Just about every week I make a batch of fruity seedy biscuits, to use up almond pulp from homemade almond milk. I posted a recipe last year, but thought I’d give you an updated recipe to show you the variation which has become my favourite: the short version is that it involves cocoa powder, dates and some cranberries.   With no added sugar, these biscuits  are tasty little slow-release energy bombs to power me through busy afternoons at work.


These go into the food processor:

  • pulp from 1 cup of almonds (leftover from making almond milk)
  • 1/2 cup self-raising flour
  • 1/2 cup dried fruit: I like medjool dates with a couple of tablespoons of cranberries
  • 1/2 teaspoon baking powder
  • about 3 tablespoons raw cacoa powder (or cocoa powder)
  • pinch of salt

These are mixed in later:

  • 1/4 cup rolled oats,
  • 1/4 cup mixed seeds (I use pumpkin seeds and sunflower seeds),
  • 1 tablespoon of vegetable oil or canola oil,
  • 1 tablespoon of apple sauce (or more if the mixture needs help sticking together)


Preheat the oven to 180 C/350 F.  Line a baking tray with baking paper.

Place the almond pulp, flour, baking powder, cacao/coca powder and salt in a food processor. If the dates are soft they can go straight into the processor: otherwise, soak them and the cranberries in some warm water for a couple of minutes to soften, then drain and add to the processor.

Process the mixture until the fruit is broken up and the mixture starts to clump together. The mixture should be moist and hold together if you press it.

Transfer the mixture to a large bowl and add the remaining ingredients.  Mix well: I usually use my hands, to work the moisture through the mixture evenly.  Form the mixture into a big ball.

From the ball of mixture, rip off biscuit-sized pieces and roll into balls, squish down a bit, and put on the baking tray. Bake for about 8 – 10 minutes or so, until they are starting to brown on top. Leave to cool on the tray for a couple of minutes, then transfer onto a cooling rack.

Orange and date sorbet

We had a heatwave in Sydney a week ago. Spring forgot itself and became summer. What a good time to make creamy date and orange sorbet from Veganissimo. Chopped up dates are simmered in orange juice until they become mushy, then spoonfuls of this date mixture are dropped into the thickening sorbet while it is being churned in the icecream maker. The sorbet itself has both orange juice and orange rind, for enhanced flavour.

I think I may have started adding the date mixture slightly early in the process, so most of them can be found near the bottom of the sorbet. But that’s OK. The finished product is very refreshing and the date and orange flavours blend pleasingly. (I can’t find this recipe on the internet but I do recommend Veganissimo. Yes, the author Leigh is my sister, but I would recommend it strongly anyway, for the cashew cheese alone!)

Sticky toffee pudding

Last month I made sticky toffee pudding from Oh She Glows (for Valentine’s Day in fact, as it is one of my partner’s favourite desserts). It tasted very decadent, with the toasted pecan nuts adding a lovely extra flavour. (I added leftover toasted pecan nuts to my green smoothies, yum!) I’d definitely make it again for a special occasion.

The method is interesting too: the pudding is really a cake. When it comes out of the oven you poke lots of holes in it and pour the toffee sauce all over it and let it soak in. It really works!

Raw strawberry pie

Another frozen dessert but hey, it’s summer down here in the southern hemisphere. This is Dreena Burton’s Raw Strawberry Pie from Let Them Eat Vegan: recipe available online too.

There’s a farmer’s market that takes place every week from us, just down the road on a Saturday morning. The trouble is, we like being lazy on Saturday mornings so we don’t always get there. But last time we did, I bought a couple of punnets of ripe strawberries and made this delicious pie. It was easy to make and tasted very fresh and refreshing.

5 ingredient, 5 minute chocolate gelato

It is insane how good this ice-cream tastes… and yet it really does only have 5 ingredients: coconut cream, dates, frozen banana, cocoa powder and some salt. If you have a high-powered blender I highly recommend that you whip some up at your earliest convenience. No ice-cream maker required.

My official line on this chocolate gelato is that it is joy in frozen form. Thank you Dreena Burton for this gift to humankind, and for putting the recipe on your blog.

Raw almond pulp chocolate balls

While wondering how to use up some almond pulp one day, I thought about Dreena Burton’s Frosted B-raw-nies… but just using almond pulp instead of a mix of nuts. I only had 3/4 cup of medjool dates, which turned out to not be enough to hold the mixture together as brownie slices. But it was enough to make small balls, like delicious healthy chocolate truffles. Recipe below.

  • pulp from one batch of almond milk (from 1 cup of almonds)
  • 3/4 cup medjool dates
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/4 cup raw cacao powder

Put everything in a food processor and process until the mixture starts to come together, or holds together when pressed. Form into balls, squishing everything together until it holds. Refrigerate.