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Date Dadus

Talya Lutzker
Dadus make decadent, high-fiber treats that taste absolutely amazing. Plus, they are easier on blood sugar than most sweets. These raw refrigerator cookies rank high in protein, fiber and healthy fats—making them an ideal homemade, energyboosting treat. You can use any variety of dates in this recipe. The larger the date, the fewer you need. Fan favorites are medjool, Dayri, honey and barhi dates.
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Course Dessert, Snack

Ingredients
  

  • 1 16-ounce jar raw tahini, refrigerated for 2 hours or more
  • 8−10 dates any variety, pitted and roughly chopped
  • ¼ cup maple syrup or alternative liquid sweetener
  • ¼ cup raw cacao powder cocoa powder or carob powder
  • ½ cup dried currants or raisins
  • ½ cup raw sunflower seeds or pumpkin seeds
  • ¼ cup dried figs roughly chopped
  • 1/8 cup raw cacao nibs optional
  • 3 tablespoons crystallized ginger finely chopped
  • 1 tablespoon fresh ginger peeled and minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground clove
  • 1/8 teaspoon vanilla or cardamom extract
  • 1/8 teaspoon high-quality mineral-rich salt
  • ½ cup dark chocolate chips optional

FOR THE COATING

  • ½ cup vanilla granola or ½ cup raw almonds
  • ¼ cup raw cacao powder cocoa powder or carob powder
  • ½ teaspoon ground cardamom or cinnamon
  • ½ teaspoon ground dried rose petals optional

Instructions
 

  • Pinch of high-quality, mineral-rich salt First prepare the coating. Finely grind the granola or almonds in a blender or food processor. Pour the ground granola into a small bowl and combine with the cacao powder, cardamom, optional rose petals and salt. Set aside.
  • Place all the remaining ingredients, minus the optional chocolate chips, into a food processor and combine until the mixture forms a sticky mass. Mix in the (optional and recommended) chocolate chips.
  • Alternatively, combine everything together in a large bowl with a wooden spoon. Just make sure you’ve finely chopped the dried fruit and that your batter gets well mixed.
  • Roll the sticky batter into 1-inch or 1-ounce balls. Roll each ball in the ground granola mixture so that it’s well coated and place on a plate.
  • Refrigerate after making. Dadus will keep in a well-sealed container in the refrigerator for up to 1 month. They also freeze beautifully. Makes about 30 balls.

Notes

Reprinted from The Ayurvedic Vegan Kitchen, Talya Lutzker, Book Publishing Company, 2012. Photographer: Andrew Schmidt. Learn more at: ayurvedaed.com
Keyword dates