If there’s one thing better than homemade sweets, it’s homemade sweets that don’t require heat. Hot kitchens lead to sweaty brows and there shall be no need for that today. Save the heat for Thanksgiving. These date and almond coins take about the amount of time to make as it will take you to read your average cookie recipe, which I’ll guess is about three minutes but I’d bet that I could do it in two if you pushed me.
These sweets are also multifunctional, which makes me even more smitten with them than the lack of heat required to prepare them. Straight from the food processor you can use the sticky mixture to stuff pitted dates for a treat with after dinner coffee or chilled for an hour you can slice into little coin shapes that will blow your mind if you take my advice and top with a smidgen of cheese- preferably blue.
Did I mention how easy these are the make? Chuck three ingredients in a food processor, pulse, pulse, whiz. blitz, bam, done. Your index finger may get a work out but the rest of you may as well be on holiday- somewhere sunny, with a banana shaped pool and cocktails served in coconuts with little umbrellas. Which is where I’m headed for the next seven hours.
Date & almond coins
These coins store really well in the fridge for weeks. Slice off as and when you need a little sweet pick-me-up.
Makes: 36 coins or 36 stuffed dates
Diet facts: Gluten/dairy/soy/wheat free but NOT flavour-free
1 cup/ 130g pitted dates
1 cup/ 150g blanched or whole almonds
1/4 tsp almond or vanilla extract
1/2 Tbsp water (may not be necessary)
1/ Combine dates and almonds in the bowl of a food processor, Blend until fairly finely ground. If the mixture looks like it’s too dry and won’t come together in a ball then add a tablespoon of water along with the almond extract and salt. You want into to form into a bowl as you blitz it.
2/ Either use to stuff dates (which can then be drizzled with chocolate…yum!) or roll into a long sausage shape about 1-1.5 inches diameter. Chill in the fridge for an hour before slicing to serve. Excellent with a strong blue cheese!