My Foodie Call

There is a reason they are called nature’s candy. If you have a sweet tooth, make these your
new BFF.

What’s up with dates? Are they healthy? Isn’t there too much sugar?

Yes, there is a decent amount of sugar, but don’t fear, it is naturally occuring. Nothing added. Worth noting: The high fiber content will help slow the bodies blood sugar response. Score.

Speaking of naturally occuring sugars, same goes for bananas and carrots. I can’t stand when people are afraid of their high sugar content. Yes, bananas are high in fruit sugar, but let’s just stop it.

Seriously. Let’s just stop.

Bananas, Carrots and DATES are fruits and vegetables, not a can of Coke.

Bakc to my Medjools. In addition to the fiber, they also have B Vitamins, Copper, and Potassium.

Why Medjool Dates VS. other dates?

Medjools, are the largest, sweetest, and softest of all dates. Because of these traits, they make a great addition to many desserts and raw foods’ recipes. I make many raw dessert balls, but the ones pictured below were one of the first dessert balls that I have ever made and still make time and time again.

Here is a good recipe to get you started on your Medjool Date journey.

From Dreena Burton’s Let Them Eat Vegan!

My crew loves these.

Cocoa Cookie Dough Balls

Makes 18 to 20 dough balls

Ingredients:
1 cup raw almonds (see note for nut-free option)
1 cup + 4 TBS rolled oats
1/4 teaspoon sea salt
2 cup pitted medjool dates
1/2 cup raisins
1/2 cup unsweetened cocoa powder
2 tsp pure vanilla extract
4 TBS dark chocolate chips

In a food processor, process the almonds until fine and crumbly.  Then add remaining ingredients (except the optional chocolate chips) and process.  Once the mixture starts to become crumbly, process fully for a minute or two.  It will appear as if nothing is happening at first, that the mixture is just whirring around in crumbs, but soon it will start to become sticky.  When you see it start to become a little sticky, add the chocolate chips and process again.  Continue to process until it forms a ball on the blade.  Stop the machine and remove the dough.

Take small coops of the dough (1 to 1 1/2 tablespoons in size) and roll in your hand.  Repeat until you have rolled all of the dough.

I usually keep some in the fridge and some in the freezer, but they do not last too long in either. :/.