Updated: Jul 26
I love sweet treats, thus making Easter one of my all time favourite family celebrations. It is a time to revel in culinary delights and indulge ever so slightly in home made goodies. I however, like a good quality sweet that still nourishes and supports the body wherever possible. This is where these little chocolate and almond dates are gold. They tick all my cooking boxes – delicious, nutritious, super quick and easy to make. Like all dense and sweet foods, they should be eaten in moderation and be consumed in between meals on a light stomach to aid the digestive process. I love to have one with an afternoon cuppa and a good book – ah, heaven.
WHAT YOU WILL NEED
200 gm block of high quality dark (70% cocoa), diary free (if possible) chocolate
20 fresh mejool dates (available at supermarkets usually in the fresh produce section)
20 raw or roasted almonds
Take a medium sized saucepan and fill it up to a third with water. Put it on low to medium heat and place a large bowel over the top. Break up the chocolate into the bowl and stir intermittently until the chocolate has melted. Make sure the water doesn’t touch the bowl as it will seize the chocolate and make it harden quickly. While the chocolate is melting, de-pip the dates using your little finger to push the pip out. Replace the pip with an almond. Once the chocolate has melted, take the bowl off the saucepan and allow to cool slightly. Moving relatively swiftly, roll each of the dates in the chocolate to coat lightly and place on a tray lined with baking paper. Once all dates are coated, store the tray in a dark, cool place to set completely. Peel the dates off gently from the paper once you are ready to serve.
With love and light,
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