Organic Medjool Dates

Recipes Using Medjool Dates

• Pineapple, coconut and banana cake
• Whole Food Apple Crumble
• Lemon Cashew Cream Tarts
  

  Lemon Cashew Cream Tarts

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  • Coursedesserts, raw desserts, Summer
  • Cuisinedairy free, easy, gluten free, soya free, summer, vegan, vegetarian

  Servings	Prep Time
  8-10 tarts	15 minutes

  Passive Time

  4 hours

  Servings Prep Time 8-10 tarts 15 minutes

  Passive Time 4 hours

  Lemon Cashew Cream Tarts 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Coursedesserts, raw desserts, Summer Cuisinedairy free, easy, gluten free, soya free, summer, vegan, vegetarian Servings Prep Time 8-10 tarts 15 minutes Passive Time 4 hours Servings Prep Time 8-10 tarts 15 minutes Passive Time 4 hours

  Ingredients

  For the Cashew Cream

  • 1 cup soaked raw cashews

  • 1/4 cup water
  • 1/4 cup maple syrup or yacon syrup
  • pinch Himalayan salt
  • 1 heaped tbsp raw coconut oil
  • 1/2 tbsp vanilla bean powder or essence
  • juice of 1 lemon

  Walnut Crust Ingredients

  • 1 cup walnut pieces (or choice of nuts)
  • 3-4 dates
  • pinch Himalayan salt
  • pinch vanilla bean powder or splash vanilla extraxt

  Toppings

  • Handful of fresh blueberries
  • a few fresh mint leaves

  Servings: tarts

  Units:MetricUS Imperial

  Instructions

  1. Place the cashews in a bowl and cover with water. Cover the bowl and allow to soak overnight or at least two hours.
  2. Drain the cashews, rinse and discard the water. Place cashews in a blender with the water, maple syrup, salt, coconut oil, vanilla extract, and lemon juice. Blend until a frosting consistency is achieved.
  3. Transfer the cream to a dish and refrigerate for at least an hour.
  4. Place the walnuts in a food processor and grind into a chunky, meal-like consistency. Then add the dates (remember to remove the stone!) and blend until it reaches a crumbly consistency that forms together when prssed (if it doesn't try adding another date).
  5. Add vanilla powder or essence, and salt and blend.
  6. Take a little crust and form it into muffin/cupcake baking cups. Baking cups can be placed in a similarly sized container to help maintain shape, or used on their own if necessary. Press in middle and flute edges, or press edges into the crinkles, with higher edges than at the centre. Make sure the crust has no cracks or crumbs but is a smooth, firm crust.
  7. Put crusts in freezer for about an hour or two to firm.
  8. Remove the walnut cups from the freezer and take small spatula or kitchen knife to gently pry crusts loose from the wrappers.
  9. Fill each walnut cup with cashew cream and top with fresh blueberries and mint or any other fruit of your choosing.

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Description

Ancient cultures called the date palm “the tree of life,” and used all parts of the tree, from the trunk to the leaves. Hundreds of varieties of dates are grown throughout the world. They are classified as soft including the Medjool, semidry or dry. Medjool dates are a large, plump variety with a soft and succulent flesh.
Among the Medjool’s many nicknames, “king of dates” is most fitting. Once reserved for royalty and their guests, they were a precious confection and remain so today. Like many delicacies, Medjool are pricey because their cultivation is a complex and labor-intensive process.

Nutrition Benefits
Medjool dates are a staple source of nutrition because of their high carbohydrate content, high potassium levels and easy portability.

Dates are also considered to be a great natural laxative due to their high fibre content.

Culinary
A date or two is a delicious snack, a healthy breakfast or the perfect accompaniment to a cup of coffee.