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Photo:Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Active Time:15 minsTotal Time:45 minsServings:16Jump to Nutrition Facts
Active Time:15 minsTotal Time:45 minsServings:16
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupwarm water, heated to 115°F, plus more if needed¼cupchopped pitted dates, preferably Medjool1 ¼cupsunsalted blanched hazelnuts1cupchopped bittersweet chocolate (60% cacao), melted⅓cupDutch-process cocoa powder¼cuppure maple syrup, at room temperature2tablespoonscanola oil1teaspoonvanilla extract¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
½cupwarm water, heated to 115°F, plus more if needed
¼cupchopped pitted dates, preferably Medjool
1 ¼cupsunsalted blanched hazelnuts
1cupchopped bittersweet chocolate (60% cacao), melted
⅓cupDutch-process cocoa powder
¼cuppure maple syrup, at room temperature
2tablespoonscanola oil
1teaspoonvanilla extract
¼teaspoonsalt
DirectionsPreheat oven to 375°F. Line a baking sheet with parchment paper.Combine warm water and dates in a small bowl; let stand until the dates are plump and softened, about 15 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanSpread hazelnuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until fragrant and just beginning to brown, 12 to 15 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanTransfer the hazelnuts to a high-speed blender or food processor; process until somewhat smooth, about 3 minutes, stopping to scrape down the sides as needed. Add the dates and soaking water; process until smooth and well combined, about 1 minute, stopping to scrape down the sides as needed. Add melted chocolate, cocoa, maple syrup, oil, vanilla and salt; process until smooth and creamy, 3 to 5 minutes, stopping to scrape down the sides as needed and adding additional water, 2 to 3 teaspoons at a time, if the mixture is too thick.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanTo make aheadStore in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerated, let stand until room temperature before using. (The mixture will continue to thicken as it cools. If any separation occurs, stir until combined.)EquipmentParchment paperOriginally appeared: EatingWell.com, January 2023
Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper.Combine warm water and dates in a small bowl; let stand until the dates are plump and softened, about 15 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanSpread hazelnuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until fragrant and just beginning to brown, 12 to 15 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanTransfer the hazelnuts to a high-speed blender or food processor; process until somewhat smooth, about 3 minutes, stopping to scrape down the sides as needed. Add the dates and soaking water; process until smooth and well combined, about 1 minute, stopping to scrape down the sides as needed. Add melted chocolate, cocoa, maple syrup, oil, vanilla and salt; process until smooth and creamy, 3 to 5 minutes, stopping to scrape down the sides as needed and adding additional water, 2 to 3 teaspoons at a time, if the mixture is too thick.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanTo make aheadStore in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerated, let stand until room temperature before using. (The mixture will continue to thicken as it cools. If any separation occurs, stir until combined.)EquipmentParchment paper
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Combine warm water and dates in a small bowl; let stand until the dates are plump and softened, about 15 minutes.
Spread hazelnuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until fragrant and just beginning to brown, 12 to 15 minutes.
Transfer the hazelnuts to a high-speed blender or food processor; process until somewhat smooth, about 3 minutes, stopping to scrape down the sides as needed. Add the dates and soaking water; process until smooth and well combined, about 1 minute, stopping to scrape down the sides as needed. Add melted chocolate, cocoa, maple syrup, oil, vanilla and salt; process until smooth and creamy, 3 to 5 minutes, stopping to scrape down the sides as needed and adding additional water, 2 to 3 teaspoons at a time, if the mixture is too thick.
To make ahead
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerated, let stand until room temperature before using. (The mixture will continue to thicken as it cools. If any separation occurs, stir until combined.)
Equipment
Parchment paper
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)189Calories13gFat14gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
