It’s Christmas time and that means there are sweets everywhere you go, we all have cookies, bars and cakes on the brain. Gluten and dairy free treats are hard to find but I’m here for you! I’ve got a couple go-to’s that hit the mark and satisfy that you will absolutely love. These nut butter date cups are easy to make with just a few simple ingredients; dates, cashews and cashew butter, sea salt and dark chocolate….that’s it!
One of the podcasts I listen to is food heals with Food Heals Nation is hosted by Allison Melody and Suzy Hardy. They talk about plant based eating, environmental concerns, spiritual health, empowerment, self love, abundance and gratitude to name a few. I commute in the mornings to work so instead of music or news I educate myself on health and nutrition as much as I can. This duo has made it into my saved category! In one recent episode a guest (for the life of me I can’t remember the exact episode) talked about quick natural energy snacks or “pick me ups” vs sugary caffeine laden drinks and foods. Instead of going for a super sweet energy bar or beverage she takes a scoop of nut butter and tucks it in a pitted date. That small amount of natural sugar, protein and fat gave her body a much better way to accomplish the same goal.So………with that in mind…I went right to desert to start. I had everything I needed in the pantry already. I sampled a couple and realized they taste even better frozen! The texture is like a thick creamy cheese cake or if you put a candy bar in the deep freeze. Then there is a surprise crunch in the middle with the nuts too. The hubby has asked for them every night since his first bite…the adage about finding the way to a man’s heart is through his stomach holds true in my home for sure.
Let’s start with getting the dates ready. Take a knife or fingernail and run down longways. Remove the pit and and squish into the form of a cup.Fill it with a teaspoon-ish scoop of creamy cashew butter, push one or two cashews in the middle and dust the top with pink Himalayan salt.
I melted some gorgeous gluten and dairy free dark chocolate chips and dipped the bottom of the date cup in to add a decadent layer of flavor. They are kind of big so we are satisfied with just having one for dessert every night!
They are just so dang good- make some and use the #dawnlovesfood hashtag on insta- I wanna see your creativity!
Nut Butter Date Cups {gf/df}
12 organic madjool dates
12 t cashew butter {Artisana is my fav}
¼ c raw organic cashews
1/2 c dark chocolate chips {Enjoy Life}
Himalayan coarse ground salt
Prepare
- Pit the dates and shape each one into a cup, use a little water on your hands if they get sticky. Use a sheet of wax paper over a cookie sheet or if you have a cooling rack handy that helps to keep them upright.
- Use a teaspoon to scoop and drop the nut butter into the middle of the date cups. Drop a couple cashews in the middle and push them down in to set. Sprinkle with sea salt on top. Set in the freezer while you get the chocolate ready.
- In a double boiler (a heat safe glass bowl on top of a low boil saucepan of water) melt the dark chocolate chips slowly until they are a looking like a melted ganache.
- Use two forks as your tools to get each date dunked down in the chocolate about half way up the sides covering the date mostly, so you still see the nut butter inside. As you drop them back on the wax paper push down a little in the middle to get them to “stick” and rest centered.
- Use the forks to drizzle the chocolate over the top for fun and sass them up a little. Freeze for at least a half hour before eating.
Time prep 30 minutes
Time to freeze 30 minutes
Total time 1 hour
Makes 12
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