Product Description

Medjool dates were considered “the fruit of kings” thousands of years ago. Neither their taste nor their exceptional nutritional value has changed since those times. Therefore, even today these type of dates are a great addition to your diet. Organic Medjool dates are deliciously sweet and can have a subtle caramel flavor that makes them a great addition to desserts. They also make a great snack on their own as they are nutritious enough to keep you going through several hours of intense work.

Medjool dates were at the edge of extinction at the beginning of the 20th century due to a disease that affected the trees in Morocco, their country of origin. However, some offshoots were sent to the US in 1927, which prevented this terrible loss and allowed us to enjoy these good dates grown on American soil.

Health Benefits

The health benefits of organic Medjool dates are numerous and varied. The most important of them are:

• Improving your digestion
  As Medjool dates are exceptionally rich in both soluble and insoluble fiber, they are a great food for your digestive system. If you suffer from a digestive disorder that includes irregular bowel movements, diarrhea or constipation, adding dates to your diet will be a wise decision as they will help relieve these symptoms.
• Controlling your blood pressure
  This fruit is rich in magnesium and potassium. Both these nutrients play a crucial part in maintaining your blood pressure at a healthy level. Therefore, you need to consume them regularly to reduce the risk of stroke, coronary disease, and other conditions caused or aggravated by hypertension. Note that these nutrients can also benefit the health of your nervous system and muscles.
• Removing “bad” cholesterol from your system
  Antioxidants, polyphenols, and tannins from Medjool dates can not only stop the buildup of “bad” LDL cholesterol in your system but also remove it from your body. Therefore, eating them on a regular basis will reduce the risk of arteriosclerosis and some digestive-related cancers.

INGREDIENTS: Organic Medjool Dates

CAUTION: Dates Contain Pits

Allergy Info: Packaged in a facility that also processes tree nuts and wheat

Storage Info: Cold Storage Recommended

Storage Time: Up to 12 Months

Country of Origin: Israel

 

Nutritional Value

Organic Medjool dates make one of the greatest snacks because they are delicious, heart-friendly, and packed with essential nutrients. One ounce of dates (28 g) contains:

• Vitamin A: 35.8 IU (1% DV)
• Niacin: 0.4 mg (2% DV)
• Magnesium: 13 mg (3% DV)
• Potassium: 167 mg (5% DV)
• Copper: 0.1 mg (4% DV)
• Manganese: 0.1 mg (4% DV)

DV – Daily Value based on a 2000 calorie diet.

The Healthiest Cookies EVER

Author: Detoxinista.com

Serves: 12

Cookies made with 100% whole food ingredients for a healthy treat anytime.

Ingredients

• 1½ cups raw walnut halves
• 1 cup medjool dates, pitted (about 12)
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 flax egg (1 tablespoon ground flax or chia seeds + 3 tablespoons water)
• ½ cup dark chocolate chips (optional)

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silpat. In the bowl of a food processor fitted with an “S” blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla and flax egg and process again until the batter is relatively smooth. Add in the chocolate chips and briefly pulse, just to combine.
2. Spoon the batter onto a lined baking sheet, and use your hands to gently flatten the cookie dough. (Tip: Wet your hands with water to prevent sticking!) Bake at 350F for 12 minutes, or until the edges are slightly golden. Allow to cool on the pan for 10 minutes, then transfer the cookies to a wire rack to cool completely.
3. Serve immediately, and store the leftovers in a sealed container in the fridge or freezer for best shelf life. These cookies should last a week in the fridge, and a month or more in the freezer.

Enjoy!

 

Raw Cacao Date & Walnut Bar

Ingredients

For the Frosting

• 8 dates (about 6 ounces/170 grams), pitted
• 1 1/2 avocados, peeled and pitted
• Heaping 1/2 cup (40 grams) raw cacao powder
• 3 tablespoons (60 grams) honey
• 2 tablespoons/30 milliliters coconut or olive oil
• 1/2 cup (50 grams) walnuts, chopped, to decorate

For the Bars

• 3 cups (300 grams) walnuts
• 1 cup (75 grams) raw cacao powder
• Pinch salt
• 1 cup (150 grams) dried fruits, such as apricots or raisins
• 15 dates (about 340 grams), pitted
• 1/4 cup (90 grams) honey

Method

For the Bars: Line an 8-by 8-inch/20-by 20-centimeter baking pan with parchment or wax paper allowing some of the paper to hang over the sides.

Place the walnuts, raw cacao powder and salt in a food processor and blend until the mixture forms a sticky ball, about 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Add the dried fruits, dates and honey and blend again until combined, 1 to 2 minutes longer.

Press the mixture into the prepared pan with a rubber spatula. Refrigerate at least 20 minutes.

For the Frosting: Soak the dates in cold water for 20 minutes. Drain them and pulse them in a food processor along with the remaining ingredients until completely smooth, 1 to 2 minutes. Scrape the sides of the food processor with a rubber spatula as needed. Chill at least 2 hours.

For the Assembly: Pull the bars out of the baking pan using the excess paper and place them on a cutting board. Spread the top of the bars with icing and sprinkle with the chopped walnuts. Run a sharp knife under hot water and cut into 12 bars.

These bars, which are gluten-free, lactose-free, sugar-free, vegan and raw, can be stored in the fridge for five days.

Serves 12

Enjoy it!

 

Raw, Vegan Pecan Pie

Serves 8 to 10

Ingredients

For the crust

• 3/4 cup raw pecans
• 3/4 cup raw walnuts
• 1/4 teaspoon sea sat
• 1/4 cup shredded coconut
• 1 cup pitted medjool dates, packed

For the pie filling

• 1 1/4 cups medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
• 1/2 cup plus 3/4 cup raw pecans, divided
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Big pinch sea salt

Instructions

To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate (alternately, you can press it into a 9″ springform pan). Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.Pour the filling into the crust. Smooth the top over with an inverted spatula. Place in the fridge for at least four hours to set. Decorate the top with the 3/4 cup pecans, and continue to chill till ready to serve.

 

Raw Chai Bars with Cream Cheese Frosting

Ingredients

Base:

• 1/2 cup raw cashews
• 1 cup pitted dates
• 1/3 cup raisins
• 3/4 cup raw pecans
• 1/4 tsp sea salt (little scant)
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 – 1/4 tsp freshly grated nutmeg
• couple pinches ground cardamom
• few pinches ground cloves (about 1/16 tsp)
• 3/4 tsp pure vanilla extract or 1 vanilla bean, seeds scraped out
• 1 1/2 tsp freshly squeezed lemon juice
• 1/2 tsp lemon zest

Frosting:

• 1/2 cup (well packed) raw coconut butter (not oil)
• 1/4 cup + 1 tbsp pure maple syrup or raw agave nectar
• 1 tsp apple cider vinegar (or freshly squeezed lemon juice)
• couple pinches cinnamon
• Couple pinches sea salt

Instructions

Line a loaf dish or similarly sized small pan with parchment paper. Place the cashews, dates, and raisins in a food processor. Pulse until the nuts and fruits are crumbly, then add the pecans and the remaining ingredients and process again, scraping down the sides of the bowl a couple of times, until the mixture has come together and becomes sticky (don’t overprocess, as pecans can make mixture too oily if overworked). Transfer the mixture to the prepared loaf dish. Press the mixture firmly into the pan (using a small piece of parchment is easiest). Prepare the frosting: Combine all the ingredients in a mini food processor, or mix very well by stirring in a bowl). Smooth the frosting over the base. Refrigerate for an hour or more until set. Cut into bars or squares and serve!

Enjoy it!

 

No-Bake Almond Energy Bars

Makes 10 small bars or balls. Gluten free, vegan, low fat, high raw, sugar free.

Ingredients:

• 2/3 cup dates
• 1 cup rolled oats
• 1/2 cup almond butter
• 2 tbsp chia seeds
• 2 tbsp flaxseeds
• 1-2 tbsp of water

Instructions:

Get out a baking dish and line it with baking paper.
In a food processor, pulse your dates until chopped (if they’ve been in the fridge, leave them out to soften or pop them in the microwave for 20 seconds).
Add in your oats, chia seeds and flaxseed and mix until your oats are almost completely ground.
Add in your almond butter, mixing until the mixture starts to clump into a ball.
If needed, add in your water drop by drop until your mix forms a ball and everything is incorporated.
Place your mixture into your lined tin and squish out using another piece of baking paper and your hand. If you mix is really sticky, try either squishing the mix with wet hands, the back of a wet spoon or slightly wet baking paper.
Chill in the fridge or freezer until firm (freezer takes about 30 minutes, fridge takes a couple of hours).
Once chilled you can either roll the chilled mixture into balls or slice into bars.

Enjoy it!

 

Chocolate Truffle Energy Bites

Ingredients:

• 14 Medjool dates, pitted and soaked in warm water for 10 minutes
• 2 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup dry-roasted salted peanuts (or any type of peanut, salted or unsalted – your preference)
• 1/2 cup sunflower seeds
  optional for rolling: cocoa powder, shredded coconut, crushed nuts, mini chocolate chips

Directions:

First, make sure your dates are soft. You may soak them in warm water (and drain them) for 15 minutes before putting into the food processor or blender. OR you may chop them up into very small pieces so they blend easily.

Put all of your ingredients into the blender or food processor, in the order listed, and blend for 4-5 minutes or until a thick oily “dough” ball is formed. The dough will be oily from the seeds and nuts. You will have to scrape down the sides of the blender/food processor a few times to get all of the dry ingredients to the bottom. Once a dough is formed, scoop the dough (about 1 Tablespoon each) and roll into a smooth ball with your hands.

If rolling into cocoa powder, coconut, etc: spread rolling ingredients onto a plate and roll the moist dough ball around to fully cover. Store bites in the refrigerator for up to 7 days.

Enjoy it!

 

Broccoli Sprout Powder Smoothie (Dairy-Free & Vegan)

Ingredients:

• 3 cups filtered water
• 1/4 cup hemp seeds
• 2 cups baby spinach
• 2 cups broccoli sprout powder
• 1 banana, frozen
• 1 cup frozen strawberries
• 1 cup frozen pineapple chunks
• 1 tablespoon flax meal
• 1 teaspoon maca powder (optional)
• 1 tablespoon cocoa powder
• 1/2 teaspoon vanilla extract
• 4 Medjool dates, pitted

Instructions:

1. Combine the water, hemp seeds, spinach, broccoli sprouts, banana, strawberries, pineapple chunks, flax meal, maca powder, cocoa powder, vanilla, and dates into the base of a high-speed blender.
2. Process on the “smoothie” mode or for at least 45 seconds on high until completely blended.
3. The texture should be smooth and creamy.

Serve immediately.

Recipe Souce: www.cleaneatingkitchen.com

 

Vegan Banana-Cashew Balls

INGREDIENTS:

• 1 overripe banana
• 1/4 cup raw cashews (about 1.5 ounce)
• 1 tablespoon flax seeds, ground
• 3 tablespoons oatmeal (regular or quick oats)
• 2 medjool dates, pitted
• 1/4 vanilla bean, split and scraped

INSTRUCTIONS:

1. Cut the banana into slices about 3/4-inch thick and place them on a microwave-safe plate. Microwave on 60% power for about 7 minutes, until most of the moisture has boiled out of the banana.
2. Scrape the banana off the plate while it is still hot (makes cleanup easier) and allow to cool.
3. Pulse the cashews in the food processor until coarsely ground. Add the flax seed and oatmeal and pulse a few more times.
4. Add the banana and dates, and scrape the seeds from the vanilla bean into the processor. Blend into a thick paste.
5. Moisten your hands. Scoop up the paste by heaping teaspoons and form into 10 small balls. Place each one on a plate, not touching.

Cover and keep refrigerated.

Recipe Source: www.blog.fatfreevegan.com

 

RawVegan Espresso Brownies (Grain Free)

Ingredients:

• ¾ C raw walnuts
• ½ C raw almonds
• 1¼ C pitted Medjool dates, packed
• ½ C unsweetened cocoa powder
• 1 tbsp instant coffee
• 1 tsp pure vanilla extract
• pinch sea salt

Instructions:

1. In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
2. Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
3. Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
4. Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
5. You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.

 

Recipe Source: www.fooddoodles.com

 

Vanilla Lucuma Buckwheat Smoothie

INGREDIENTS:

• 1 1/4 cup cold, filtered water
• 1/4 cup buckwheat, pre-soaked & drained
• 1 pitted date, soaked and drained
• splash of vanilla and/or almond extract
• 1 frozen, sliced pear
• 1/2 tsp maca powder
• 1 pack/serving EPIC Protein: Vanilla Lucuma
• pinch of cinnamon and nutmeg

INSTRUCTIONS:

Place all ingredients into a blender and mix until you get a smooth and creamy consistency. Add additional sweetener or ice if needed.

Recipe source: www.anotherhungryvegan.com

 

RawVegan 3 Ingredient Mulberry Cookies (✿◠‿◠)

INGREDIENTS:

• ½ cup dried white mulberries
• 5 large medjool dates
• 2½ – 3 tbsp shredded coconut

INSTRUCTIONS:

1. Blend all ingredients in a high-speed blender or food processor until you get a uniform dough.
2. Scoop out about 1 tablespoon of mixture, roll into a ball then flatten into a cookie shape.
3. Store in an air tight container in your refrigerator.

 

Recipe Source: www.rawmanda.com

 

Date Smoothie With Brown Rice & Almond Milk

INGREDIENTS:

• ⅓ cup cooked brown rice
• 3 dates, pitted
• 1 cup pure almond milk, preferably homemade
• ¼ cup freshly squeezed orange juice
• ¼ teaspoon almond extract
• A couple of shakes of cinnamon (about 1/8 teaspoon), plus additional for sprinkling if desired
• 2 to 3 ice cubes, to taste
• ½ banana (optional)

PREPARATION:

Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.

❤️