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Buddha Bowl Power Menu
Lunch American

Buddha Bowl Power Menu

Prep
30 min
Cook
20 min
Total
590 min

Instructions

  1. 1 Combine cashews, dates, flaxseed meal, cinnamon, and 1 pinch salt in a food processor and blend until very well mixed. Add coconut oil and continue to blend until mixture sticks together. Roll into 20 gumball-sized bites and place on a baking tray. Freeze at least 30 minutes. Store cinnamon energy bites in freezer or refrigerator until ready to serve.
  2. 2 Bring water, brown rice, and 1 pinch salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 8 minutes. Add fava beans, red bell pepper, and peas. Cook until rice is tender, about 6 minutes more. Drain if necessary, but do not rinse. Allow to cool completely, about 30 minutes.
  3. 3 Combine cooled cooked rice, Swiss cheese, and artichoke hearts in a bowl. Mix olive oil, mustard, and white wine vinegar together in a small bowl; pour dressing over rice mixture and toss. Transfer to a bento box with the hard-boiled egg.
  4. 4 Place yogurt in a separate compartment of the bento box and top with avocado, 2 tablespoons pomegranate seeds, and chia seeds. Add energy bites to another compartment of the bento box. Refrigerate until ready to serve.
  5. 5 Combine blueberries, 2 tablespoons pomegranate seeds, and jasmine buds in a portable drink container. Add water. Refrigerate 8 hours to overnight. Serve with the bento box.

By Buckwheat Queen

Shanibars
Lunch

Shanibars

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky.
  2. 2 Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving.

By WickedCreations

Gran's Date Bars
Lunch

Gran's Date Bars

4.7

Prep
15 min
Cook
33 min
Total
48 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Bring dates and water to a boil in a saucepan over medium heat. Reduce heat; simmer and stir until thick, 3 to 4 minutes. Remove from heat; stir in vanilla extract.
  3. 3 Combine oats, flour, brown sugar, walnuts, salt, and baking soda in a large bowl. Add melted butter; mix until blended.
  4. 4 Pour 2/3 of the oat mixture into an 8-inch square baking dish, pressing over the bottom and sides. Spread the date mixture over the oats; crumble remaining oat mixture evenly on top. Press down lightly.
  5. 5 Bake in the preheated oven until golden, about 25 minutes.

By cherie

Chocolate-Cranberry Energy Bars
Lunch

Chocolate-Cranberry Energy Bars

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
  3. 3 Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until set, about 10 minutes.

By BoKristensen

Date Muffins
Lunch

Date Muffins

3.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
  2. 2 Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
  3. 3 Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
  4. 4 Spoon batter into prepared muffin tin.
  5. 5 Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

By Jeannette

Apricot-Date Bars
Lunch

Apricot-Date Bars

5.0

Prep
30 min
Cook
45 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
  3. 3 Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
  4. 4 Bake in the preheated oven until starting to brown, 10 to 15 minutes.
  5. 5 Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
  6. 6 Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
  7. 7 Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

By Jan Mowbray

Date-Marshmallow Waldorf Salad
Lunch

Date-Marshmallow Waldorf Salad

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place the apples in a medium serving bowl and sprinkle with sugar, lemon juice and salt. Stir in the celery, dates and walnuts. In a separate bowl, whip the cream with an electric mixer until it can hold a peak. Mix in mayonnaise and gently fold into the apple mixture along with the marshmallows. Refrigerate for at least 1 hour before serving.

By Linda

Persimmon Date Drop Cookies
Lunch

Persimmon Date Drop Cookies

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix flour, baking soda, and salt together in a bowl.
  3. 3 Combine white sugar, brown sugar, coconut oil, and butter in a separate bowl; mix until creamy. Beat in persimmon pulp. Add eggs and vanilla extract; beat until well combined, scraping sides of the bowl occasionally.
  4. 4 Stir flour mixture into persimmon mixture by hand until thoroughly combined. Add dates and oats; mix dough well.
  5. 5 Drop dough by rounded teaspoonfuls onto an ungreased baking sheet, about 2 inches apart.
  6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool briefly; transfer to a wire rack to cool completely, about 10 minutes.

By Nancy Anne Morris Martin

Toasted Oat Muffins with Apricots, Dates, and Walnuts
Lunch

Toasted Oat Muffins with Apricots, Dates, and Walnuts

5.0

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
  2. 2 Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
  3. 3 Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
  4. 4 Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

By LauraF

Bacon-Wrapped Dates
Appetizer American

Bacon-Wrapped Dates

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of dates; press date halves together to close. Wrap each date with a half-slice of bacon and secure with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
  3. 3 Bake in the preheated oven until bacon is crisp, 30 to 40 minutes. Turn dates over after the first 20 minutes for even cooking.

By WINEANDCHEESE

Kentucky Fruit Filling
American

Kentucky Fruit Filling

3.0

Prep
Cook
Total

Instructions

  1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
  2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
  3. 3 Spread hot filling between layers or on top of cake.

By barbara

Bacon Wrapped Dates
Appetizer American

Bacon Wrapped Dates

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a shallow baking pan with aluminum foil; place a roasting rack onto foil.
  2. 2 Cut a slit in each date; place almonds inside slits. Press dates together to close slits. Wrap each date with 1 half piece bacon. Place dates on the prepared rack.
  3. 3 Roast in the preheated oven until bacon is crisp, 15 to 20 minutes. Serve immediately with toothpicks. Dates will be hot inside.

By Reynolds KitchensR

Oat Milk
Drink American

Oat Milk

4.3

Prep
5 min
Cook
Total
45 min

Instructions

  1. 1 Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
  2. 2 Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
  3. 3 Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.

By Buckwheat Queen

Vegan Raspberry Chocolate Tarts
Dessert American

Vegan Raspberry Chocolate Tarts

4.5

Prep
40 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
  2. 2 Place chocolate chips and coconut oil in the top of a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
  3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
  4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
  5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

Christmas Tree Fruit Platter
Dessert American

Christmas Tree Fruit Platter

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Create an outline of a tree shape on a cutting board or serving platter with grapes. Beginning at top tree point, fan grapes into a triangular pattern. Create 3 triangular sections, each slightly larger than the last; fill in each section with kiwi slices.
  2. 2 Arrange sliced strawberries across tree shape to create a garland effect. Add pomegranate seeds randomly over arranged fruit to look like ornaments.
  3. 3 Cut pineapple slices into a star shape and several small ornament shapes using small cookie cutters. Place pineapple star at top of tree shape; decorate rest of tree with pineapple ornaments.
  4. 4 Arrange dates at bottom of tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.

By Kim

Date-Nut Balls
Dessert American

Date-Nut Balls

3.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat.
  2. 2 Stir crispy rice cereal and pecans into hot date mixture. Let cool until easily handled, 5 to 10 minutes.
  3. 3 Form mixture into small balls with your hands.
  4. 4 Pour confectioners' sugar into a resealable plastic bag; add date-nut balls, seal the bag, and lightly shake until well-coated.

By Joycie52

Great-Grandma Cathy's Date Loaf Candy
Dessert American

Great-Grandma Cathy's Date Loaf Candy

4.1

Prep
10 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Stir sugar, milk, and butter together in a saucepan; bring to a boil without stirring once the boiling begins. Heat until a small amount of syrup dropped into cold water forms a rigid ball or until the mixture reaches 250 degrees F (120 degrees C), about 20 minutes. Immediately remove saucepan from heat and stir dates, pecans, and vanilla into the milk mixture.
  2. 2 Thoroughly wet a piece of cheesecloth and lay out onto a flat work surface. Pour the candy mixture into the middle of the cloth and roll the cloth around it to shape into a log.
  3. 3 Refrigerate until hard, 8 hours to overnight. Remove log from cloth and slice.

By Amanda Vickers

Never Fail Fruit Cake
Dessert American

Never Fail Fruit Cake

4.2

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
  2. 2 Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
  3. 3 Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

By Cathy

Best Date Balls
Dessert American

Best Date Balls

4.9

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Stir butter, dates, sugar, and egg yolks together in a saucepan over medium heat; bring to a boil. Cook for 2 minutes, then remove from the heat.
  2. 2 Stir in rice cereal, pecans, and vanilla. Let rest until cool enough to handle, 5 to 10 minutes. Roll cooled mixture into 24 small balls. Roll each ball in confectioners' sugar.

By Barbara Keiner

Date Crumble
Dessert American

Date Crumble

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 355 degrees F (180 degrees C). Grease a 9-inch square baking dish.
  2. 2 Make filling: Combine dates, water, sugar, and vanilla in a medium saucepan; cook and stir over medium heat until pasty, about 5 minutes. Add more water if filling gets too thick. Remove the saucepan from heat and cool.
  3. 3 Make crumble: Place flour in a large bowl and rub margarine into flour using your hands until mixture resembles bread crumbs; stir in oats and sugar until incorporated.
  4. 4 Press 1/2 of the crumble into the prepared baking dish to form crust. Spoon filling over crust, smoothing with the back of the spoon and leaving a thin border between the edge of the dish and filling. Sprinkle remaining crumble mixture over filling.
  5. 5 Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

By CHEESEWEASEL

Date Balls
Dessert American

Date Balls

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place dates, sugar, and margarine in a large saucepan over low heat; cook and stir until sugar dissolves. Remove from heat and fold in crispy rice cereal, pecans, and vanilla extract until evenly mixed.
  2. 2 Roll date mixture into 1-inch balls using lightly greased hands; allow balls to cool.
  3. 3 Spread confectioners' sugar into a shallow dish; roll date balls in confectioners' sugar to coat.

By Mama Biscuits

Vegan Date Sweet Potato Muffins
Dinner American

Vegan Date Sweet Potato Muffins

5.0

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 2 Place diced sweet potato into a small pan with enough water to cover, bring to a boil, and cook until tender, about 10 minutes. Drain sweet potato; set aside to cool.
  3. 3 Whisk together spelt flour, oats, baking soda, and cinnamon in a bowl. Stir together bananas, oil, and sugar in a separate bowl.
  4. 4 Stir banana mixture into spelt mixture just until dry ingredients are moistened; fold in dates and sweet potato. Divide mixture evenly into 12 muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 18 minutes. Cool in pan for 10 minutes; remove to cool completely on a wire rack.

By Mandi_in_Toronto

Fall Potatoes
Dinner American

Fall Potatoes

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place potatoes and sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer just until fork-tender, about 15 minutes. Drain.
  2. 2 Melt butter in a skillet over medium heat. Sprinkle potatoes and sweet potatoes with salt and cook until beginning to brown, about 3 minutes.
  3. 3 Mix in dates, pumpkin seeds, brown sugar, and cinnamon. Cook and stir until dates are warm and pumpkin seeds begin to brown, 1 to 2 minutes. Remove from heat and serve.

By Samantha Aeril Smithson

Chef John's Chocolate Energy Bars
Snack American

Chef John's Chocolate Energy Bars

4.8

Prep
20 min
Cook
Total
185 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
  3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
  4. 4 Remove from the pan and unwrap. Cut into 10 bars.
  5. 5 Serve and enjoy.

By John Mitzewich

Sesame Date Rolls
Appetizer American

Sesame Date Rolls

5.0

Prep
20 min
Cook
Total
90 min

Instructions

  1. 1 Place dates in a small bowl; completely cover with hot water. Soak until softened, 10 to 15 minutes. Drain; reserve soaking liquid.
  2. 2 Combine soaked dates, almonds, coconut, walnuts, 2 tablespoons toasted sesame seeds, coconut oil, vanilla, cardamom, cinnamon, and salt in the bowl of a large food processor; pulse several times until mixture forms a soft "dough," scraping down the sides of the bowl as needed. If mixture is too dry, add reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached.
  3. 3 Turn dough out onto a piece of parchment paper; roll into a 10-inch-long by 1 1/2-inch-wide log using lightly greased hands. Sprinkle remaining 2 tablespoons toasted sesame seeds evenly on all sides of dough log, pressing them in gently. Wrap log in parchment paper; refrigerate until firm, at least 1 to 2 hours.
  4. 4 Cut log into about sixteen 1/2-inch-thick rounds. Serve immediately or store in the refrigerator until ready to eat.

By Kim