Date Recipes

@moribyan Reply to @idk20x Recipe #2 ♬ Juicy - Doja Cat

@pierzza Dates are superior. #veganrecipes #healthyrecipes #learnontiktok #tiktokcooks #fyp #foryoupage#Coming2America ♬ Skate - Trees and Lucy

@dinaskouzina Stuffed dates ✨🌙 #ramadan #sweets#iftar#muslim #dates #stuffeddates #ramadansweets #moroccan #easyrecipe ♬ original sound - Hakeemah

INGREDIENTS

• 20 to 24 dried Medjool dates (12 to 16 ounces)
• 4 ounces goat cheese or blue cheese
• 12 to 16 ounces bacon, preferably of medium thickness
• 20 to 24 toasted almonds, optional
• Toothpicks soaked in water

INSTRUCTIONS

1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F. Line a baking sheet with parchment or a silicone baking mat and set aside.
2. Cut open the dates. Use a paring knife to cut a slit in the side of each date. Use your thumbs to open the date slightly. Remove the pits if your dates still have them inside.
3. Stuff with goat cheese. Use a spoon to stuff a little goat cheese or blue cheese into each date. Use the back of the spoon to press the cheese into the date. If you're adding almonds, press an almond or two into the cheese. Press the date closed.
4. Wrap the dates with bacon. Cut the strips of bacon in half crosswise. Wrap each date with a half-strip of bacon. Secure the end of the bacon with a toothpick.
5. Arrange the dates on the baking sheet. Place the stuffed date on its side on the baking sheet. Repeat with the remaining dates, spacing them evenly apart.
6. Bake for 15 minutes. Bake the dates for 15 minutes.
7. Flip and bake for 15 to 20 minutes more. Flip the dates. Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like it, 15 to 20 minutes more.

INGREDIENTS

• 1 cup Greek yogurt
• 1/2 cup almonds, toasted
• 1/4 cup rolled oats
• 1/2 teaspoon ground cardamom
• Pinch of salt
• 1 cup pitted dates
• 2 tablespoons honey
• About 10 kumquats, sliced into rounds and seeded*

EQUIPMENT

• 2 (4-inch x 3/4-inch) tart pans with removable bottoms

INSTRUCTIONS

1. Do ahead: Pour the yogurt into a fine-meshed strainer set over a bowl and allow to drain overnight in the refrigerator. (If you forget to strain the yogurt ahead of time, you can use straight Greek yogurt or strain it briefly. Your yogurt just won't be quite as thick.)
2. Preheat oven to 350°F.
3. Place almonds, oats, cardamom, and salt in the bowl of a food processor and pulse until mixture resembles coarse meal. Add dates and process until mixture comes together into a dough.
4. Divide dough into 2 equal pieces. Press 1 piece evenly onto bottom and up sides of each tart pan. (Use the bottom of a glass to smooth it down.) Bake until slightly browned and puffed up, about 12 minutes. Cool completely on rack.
5. When crusts are cool, remove from pans.
6. Combine yogurt and honey, and spread mixture evenly in the center of each crust.
7. Arrange kumquat slices on top. Serve immediately or refrigerate for up to a day.

INGREDIENTS

• 50g walnut halves
• 500g puff pastry, chilled
• Plain flour for dusting
• 350g-400g pork sausagemeat or 6 good quality free-range pork sausages, such as cumberland, skins removed
• 150g stilton, rind removed and crumbled
• 100g (about 5) pitted medjool dates, coarsely chopped
• 2 tbsp freshly chopped flatleaf parsley
• 1 medium free-range egg, lightly beaten
• Butter for greasing

INSTRUCTIONS

1. Heat the oven to 200°C/180°C fan/gas 6. Spread the walnuts out on a baking tray and toast for 6 minutes. Remove and leave to cool, then coarsely chop.
2. Roll out the pastry on a lightly floured surface to a 40cm x 26cm rectangle, then cut in half lengthways to make two long strips.
3. Put the pork sausagemeat, walnuts, stilton, dates and parsley in a mixing bowl, then mix together with your hands until well combined. Divide the mixture in half and shape each half on a sheet of cling film to make 2 long sausage shapes the same length as your pastry.
4. Lay one sausage down the centre of each piece of pastry, brush 1 edge of the pastry with a little beaten egg, fold over the pastry and press the edges together to seal. Mark along the edge with the tines of a fork. Cut each strip across to make 12 rolls (see Make Ahead) or chill, spaced slightly apart, on buttered baking sheets, loosely covered with cling film, until ready to bake.
5. Brush with a little more beaten egg and bake for 15-20 minutes until puffed and golden brown. Serve warm.

INGREDIENTS

• 1 cup pitted dates (see Recipe Notes)
• 1/2 cup tahini
• 2 tablespoons coconut oil (room temperature)
• 1/2 teaspoon ground cardamom (optional)
• 1/8 teaspoon fleur de sel or other finishing salt

INSTRUCTIONS

1. Combine the dates, tahini, coconut oil, and cardamom in a blender or food processor. You should have a very smooth, creamy, and thick paste.
2. Transfer the mixture to a parchment-lined loaf pan (or another equivalent container) and use a spatula to press it down evenly. Sprinkle with salt.
3. Freeze until firm. Remove from the pan and cut into bite-size pieces.
4. Store in an airtight container in the freezer for up to a month.

INGREDIENTS

• Oil
• 1 pound dried Medjool dates, pitted
• 4 cups water

INSTRUCTIONS

1. Cut the dates: Coat the blades of kitchen shears with a thin swipe of oil. Use the shears to finely "chop" the dates.
2. Simmer the dates: Place the dates and water in a medium saucepan and bring to a simmer over medium heat. Simmer for 30 minutes, stirring occasionally.
3. Cool the mixture: Remove from the heat and cool for 30 minutes.
4. Purée the mixture: Transfer the mixture to a blender or food processor fitted with the blade attachment and blend until very smooth, at least 1 minute.
5. Strain the mixture: Line a fine-mesh strainer with 2 layers of cheesecloth. Pour the date purée through. Once all the pulp is in the strainer, pull the sides of the cheesecloth together and twist to press out as much syrup as possible.
6. Reduce the date syrup (optional): Taste your date syrup and determine if it is sweet enough for you. To thicken, return the syrup to a medium saucepan and simmer over medium heat for 30 minutes. Remove from the heat and cool before storing.

INGREDIENTS

• 1 pound dried dates, pitted
• 1 pound bacon, cooked, extra grease patted off, cooled, and crumbled
• 1 teaspoon toasted sesame oil
• 2 teaspoons sesame seeds

INSTRUCTIONS

1. Line an 8x8-inch baking pan with parchment or wax paper, leaving about a 1-inch overhang on at least 2 sides.
2. Place the dates in a food processor fitted with the blade attachment and pulse a few times to break them up. If necessary, separate the dates if they clump together. Add the bacon and sesame oil, then process until the ingredients break down, then clump together into a ball, about 1 minute.
3. Transfer the mixture to the prepared baking pan. Use another piece of parchment or wax paper to press it into the pan and form an even layer. Uncover, then sprinkle the top with the sesame seeds.
4. Freeze for 30 to 40 minutes. Pull up on the excess parchment or wax paper to remove the slab from the pan and place on a cutting board. Cut into 1-inch squares.

INGREDIENTS

Flatbread Dough

• 1 cup warm water (around 105 degrees)
• 1 packet active yeast
• 3 cups bread flour (all-purpose flour can be substituted)
• 1/2 cup all-purpose flour
• 1 teaspoon cane syrup or maple syrup
• 1 1/2 teaspoon olive oil
• 1 teaspoon kosher salt

Balsamic Onions

• 1 cup onions, julienned
• 1/2 cup balsamic vinegar
• 1/2 cup water
• 1 tablespoon sugar
• freshly cracked black pepper, a few cracks

Toppings

• 6 Medjool dates, slivered
• 3 sprigs fresh rosemary, chopped
• 4 oz prosciutto, thinly sliced

INSTRUCTIONS

1. Mix the flours together and place aside. In the bowl of a stand mixer, add the water, salt, syrup, olive oil, and yeast. Whisk ingredients and let sit for 2-3 minutes. Add the flour mixture and with the paddle attachment attached, mix the ingredients until they come together into a ball. Swap out the paddle attachment for the dough hook and continue to mix on low speed until the dough comes together, about 7 minutes. If dough is dry, add up to 4 tablespoons of water.
2. Increase the speed to medium-low and continue to mix until the dough is smooth and clears the sides of the bowl. If dough is too tacky, sprinkle with a little more flour.
3. Grease a large bowl with some olive oil. Remove dough from mixer bowl and shape into a round, then place into the oiled bowl. Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.
4. Remove plastic wrap and punch down the dough. Place dough onto a cutting board and with a knife or bench knife divide into 2 equal pieces. Shape into a ball and set onto a rimmed baking sheet and cover with a damp towel. Let dough rise at room temperature until it doubles, around 1 1/2 hours.
5. While dough is rising, cook prosciutto in a lightly oiled skillet over medium heat until lightly browned and crispy. Place aside.
6. Preheat oven to 450 degrees. On a lightly floured surface, roll each of the dough balls out to about 1/8th inch thick circle or rectangle. Place on a sheet pan or pizza stone, drizzle with olive oil and par bake until golden, 10 to 15 minutes.
7. After bread has par-baked, remove from oven and divide toppings amongst the two. Add the manchego cheese, dates, balsamic onions, pepper flakes, rosemary, prosciutto and sprinkle a little more cheese on top. Return to oven and bake until cheese has melted. Sprinkle a pinch of kosher salt, a few cracks of fresh black pepper and fresh rosemary at the end.

INGREDIENTS

For the date filling:

• 8 ounces dried dates, pitted and finely chopped
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the oat crust:

• Cooking spray
• 2 cups old-fashioned oats, divided
• 1/2 cup packed dark brown sugar
• 8 tablespoons (1 stick) unsalted butter, at room temperature

INSTRUCTIONS

1. Cook the filling: Combine the dates, water, vanilla, and salt in a small saucepan. Bring to a simmer over medium heat and cook until thickened, about 5 minutes.
2. Cool the filling: Remove from the heat. Cool the filling for at least 30 minutes before making the crust.
3. Prepare the pan and heat the oven: Arrange a rack in the middle of the oven and heat to 350°F. Coat an 8-inch square baking pan with cooking spray and set aside.
4. Make oat flour: Process 1 cup of the oats in a coffee grinder, blender, or food processor until it resembles flour, about 3 minutes.
5. Make the oat crust: Combine the oat flour, remaining 1 cup of coats, and brown sugar in a medium bowl. Add the butter and work into a crumbly mixture by beating with a sturdy spoon or spatula. Measure off 3/4 cup of this mixture and set aside.
6. Pack in the crust: Pour the remaining crust mixture into the prepared baking pan. Tightly press the crust mixture into the pan.
7. Add the filling: Spread the cooled date filling into the crust.
8. Top with remaining crust mixture: Crumble and sprinkle the reserved 3/4 cup crust mixture over the filling.
9. Bake: Bake until the crust is golden-brown and the filling is beginning to brown around the edges, 30 to 35 minutes.
10. Cool and slice: Remove the bars from the oven to a cooling rack and cool for 1 hour before slicing into 12 bars.

INGREDIENTS

Tahini caramel:

• 2 1/2 tablespoons tahini
• 2 tablespoons rose water or water
• 2 tablespoons water
• 3/4 cup sugar
• 1/2 cup heavy cream, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 1 teaspoon flaky sea salt

Date puddings:

• 6 1/3 ounces Medjool (or other good-quality) dates, pitted and roughly chopped (5 3/4 oz)
• 1/2 cup plus 1 tablespoon boiling water
• 2 tablespoons strong brewed coffee
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 5 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 2 eggs
• 1 1/3 cups plus 1 tablespoon all-purpose flour, sifted
• 2 teaspoons baking powder
• 2 tablespoons white sesame seeds
• 3 ounces halva, roughly crumbled

Garnish:

• 1 1/2 teaspoons white sesame seeds
• About 1/2 cup crème fraîche or yogurt or sour cream

INSTRUCTIONS

1. Preheat the oven to 350°F. Liberally grease and line the base of eight 3-inch mini cake pans with parchment paper and set aside. If using a muffin tin, line a standard 12-well muffin tin with a paper liner.
2. To make the caramel, put the tahini, rose water, and water into a small bowl. Whisk until smooth and set aside.
3. Place a medium saucepan over medium-high heat and, once hot, add a third of the sugar; it will begin to melt when it hits the pan. Give it a stir once or twice and, once the sugar has completely melted, add another third of the sugar. Continue in this way for 3–4 minutes, until all the sugar has been incorporated and has turned into an amber-colored caramel. Remove from the heat, add the cream and butter, and slowly whisk them in—the sauce will splutter, but this is normal. Return the pan to medium-low heat, whisking to smooth out any lumps, then add the tahini-rose mixture, along with the salt. Whisk until smooth and set aside.
4. To make the date puddings, place the dates in a bowl along with the boiling water, coffee, vanilla, and baking soda. Mix to combine and set aside.
5. Put the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment (or alternatively use an electric hand mixer) and beat on medium speed for about 3 minutes, until pale and fluffy. Add the eggs, one at a time, beating to incorporate. Using a spatula, fold in the flour, baking powder, and sesame seeds. Last, stir in the date mixture, along with all its liquid, as well as the halva. The mixture will be quite wet.
6. Spoon the mixture into the prepared pans, filling them about two-thirds full. Bake for 22 to 25 minutes—depending on what size mold or muffin tin you are using—or a skewer inserted into the center comes out clean. Let cool for 5 minutes, then, using a cloth to hold the pans so that you don’t burn your hand, slide a small knife around the outsides to loosen them. Transfer them onto a baking sheet, then loosely cover with aluminum foil to keep warm.
7. Just before serving, return the tahini caramel to medium-high heat and bring to a simmer, stirring often. Place one pudding on each plate and pour on the caramel. Sprinkle with the 1 1/2 tsp of sesame seeds and serve, with a spoonful of crème fraiche alongside.

INGREDIENTS

• 2 cups unsweetened nut milk
• 4 dried dates, pitted
• 2 medium frozen bananas
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons almond butter
• 1/4 teaspoon ground cinnamon

INSTRUCTIONS

1. Place the nut milk and dates in a blender and blend on high speed until smooth to break down the dates, about 30 seconds. Add the bananas, cocoa powder, almond butter, and cinnamon. Blend on high speed until completely smooth and creamy, about 45 seconds more.

INGREDIENTS

• 10 dates
• 1-2 oz cream cheese
• 10 pecan or walnut halves

INSTRUCTIONS

1. Preheat the oven to 350°F (177°C).
2. To pit the dates, make a small slit length-wise and discard the pits.
3. Fill each date with about 1/2-1 teaspoon of cream cheese.
4. Then top with pecan or walnut halves.
5. Arrange on a baking sheet lined with parchment paper.
6. Bake for 10-15 minutes.

INGREDIENTS

• 1 medium orange, peeled and frozen in segments
• 1 cup unsweetened coconut milk
• 1/3 cup cooked sweet potato flesh
• 2 pitted Medjool dates
• 1 tablespoon tahini
• 1 teaspoon bee pollen
• 1/2 teaspoon vanilla extract
• Small pinch of sea salt
• White and/or black sesame seeds, for garnish (optional)

INSTRUCTIONS

1. Place all of the ingredients in a blender and blend on high speed until completely smooth and creamy, about 45 seconds.