Dates

Dried dates are always available at our farmers market, but lately I have been adding them to almost everything from a sweet potato topper with olives and herbs, to a salad addition, to a perfect and healthy vehicle for a dessert, so I thought they deserved an article of their own. Flying Disc Farms has different varieties from Carmel to Deglet Noor to Medjool. All are unique, yet all offer a nutrition powerhouse. This delicious and sweet fruit is a natural energy boost that is dense in minerals potassium, magnesium, copper, and iron. They support heart health with their potassium and fiber content, helping to regulate blood pressure and cholesterol. Dates are antioxidant rich. They contain polyphenols that reduce oxidative stress and help fight inflammation. These little delights also provide bone support with magnesium, phosphorus and calcium. I love to use dates as a replacement in baked good, protein balls, dressings, oatmeal, chia puddings… so many options. You can make dates into a paste by softening them in hot water and pureeing them, or dates come in syrup or sugar form as well. My favorites are medjool, let’s take them into the kitchen and make something incredible. 

Almond Date Dots 

10 pitted medjool dates
1/3 cup fine almond meal 
2 tablespoons maple syrup 
2 tablespoons creamy almond butter 
3 tablespoons natural crispy rice cereal 
1 tablespoon toasted almond slices 
Maldon salt 
Maple sugar 

Directions:

1. Place dates on a parchment lined sheet pan. Top with another piece of parchment. Using a rolling pin or the bottom of a glass, flatten the dates and then remove the top parchment. 

2. In a medium bowl, combine the almond meal, maple syrup, creamy almond butter, rice cereal and stir until it forms a paste. 

3. Place a spoonful of the almond mixture on each date. Top with toasted almonds, a little bit of Maldon and maple sugar. 

4. Refrigerate for 15 to 20 minutes and then store in an airtight container in the fridge for up to
one week.