Sticky Date Muffins

Ingredients: 

225gm of dates, pitted 
1 cup very hot water
1 tsp baking soda (or bi carb soda)
1/3 cup butter or coconut oil, melted
1 egg
1/2 cup coconut or dark brown sugar
1 tsp vanilla extract
1 cup plus 2 tbsp OR 135gm spelt flour 
1/2 tsp sea salt
1 tsp baking powder

Method: 

1. Preheat the oven to 175 °C. Lightly spray or line a muffin tin.

2. In a small bowl, combine the dates and baking soda. Pour the hot water over the dates and mash with a fork until softened and pulpy, about 5 minutes.

3. In another bowl. Whisk in the vanilla, butter, sugar, and egg until the mixture is light and frothy. Stir in the date mixture until fully combined.

4. In a separate bowl, sift together the flour and baking powder. Gently fold this into the date mixture until just incorporated.

5. Spoon the batter evenly into the muffin tin. Bake:

   Standard muffins: 20–25 minutes
   Large muffins: 30–35 minutes

   The muffins are ready when the tops are golden brown and a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the tin before transferring to a wire rack.

Creamy Oat & Date Porridge

Ingredients:

1 cup rolled oats
2 tsp chia seeds
1 tbsp ground flaxseed
1 tsp vanilla bean powder or vanilla extract
1 cup water 
1 cup milk of choice
4 soft Medjool dates, chopped
1 banana, sliced
1 large handful of blueberries

Method

1. Add the oats, chia seeds, flaxseed, vanilla, and water to a small pot. Soak for at least a few minutes (overnight is best for easier digestion).
2. Bring to a gentle simmer over low heat. Stir continuously, as you would with a risotto, until the mixture begins to bubble.
3. Stir in the chopped dates, then slowly add the milk a little at a time. Keep stirring, this gradual process is what creates a rich, creamy porridge.
4. Cook until the porridge reaches your preferred thickness.
5. Remove from the heat and let it rest for a few minutes; it will thicken further as it cools.
6. Serve topped with sliced banana, blueberries, or any fruit you love. For extra texture, sprinkle over more dates or chia seeds.

Chocolate Hazelnut Energy Balls

Ingredients

200 g (about 10) fresh Medjool dates, pitted
80 g (½ cup) hazelnuts
2 heaped tbsp nut butter (peanut, almond, or hazelnut)
1½ tbsp good quality cocoa powder
2 tbsp maple syrup

Method

1. Place the hazelnuts in a food processor and pulse for 10–20 seconds, until finely chopped.
2. Add the dates, nut butter, cocoa, and maple syrup. Blend again for about 30 seconds, or until the mixture is sticky and holds together.
3. Scoop tablespoon-sized portions (or use a cookie scoop) and roll into balls. If the mixture is too sticky, lightly wet your hands.
4. Enjoy straight away, or store in an airtight container in the fridge for 5–7 days.

Optional Extra
For a nutty coating, roast a few extra hazelnuts, roughly chop them, and roll the bliss balls through before serving.

Date-Sweetened Chocolate Milk

Ingredients

3–4 Medjool dates, pitted
1½ cups milk of choice (dairy or plant-based) - I like plant based as its a little later and more bitter to balance the sweetness of the dates
1 level tbsp cocoa powder (unsweetened, good quality)

Method

1. Add the pitter dates, milk, and cocoa powder to a blender.
2. Blend on high speed until completely smooth and creamy.
3. Taste and adjust sweetness (add another date if desired).
4. Pour into a glass and enjoy chilled or over ice.

Chocolate Peanut Butter Date Slice

Ingredients

12 Medjool dates, pitted
3–4 tbsp peanut butter (or almond butter)
100 g dark chocolate (or milk chocolate, if preferred)
Pinch of flaky sea salt

Method

1. Prepare the dates – Slice each date open on one side and gently press them flat with your fingers to create the base of the slice. Arrange them close together on a lined tray so they form a base layer.
2. Add the nut butte* – Spread a thin layer of peanut (or almond) butter evenly over the top of the dates. Chill in the fridge or freezer if needed.
3. Melt the chocolate – Place the chocolate in a heatproof bowl and gently melt over a pot of simmering water (double boiler method) or in short 20–30 second bursts in the microwave, stirring between each.
4. Assemble the slice – Pour the melted chocolate over the nut butter layer, spreading evenly with a spatula so it coats the entire surface.
5. Finishing touch – Sprinkle lightly with a pinch of flaky sea salt.
6. Chill & serve – Place the tray in the fridge for about 30 minutes, or until the chocolate has set. Slice into squares or bars and enjoy!

Storage Tip
Keep in an airtight container in the fridge for up to 1 week.