Basically candy in health form.

These dates are so creamy and loaded with deliciousness that you might forget what it is you’re actually eating- a date.

Nadav(who is 1) is obsessed and I mean OBSESSED with these- I cut them into little pieces and I might admit that he ate half a tray of them once. I ate the other half. This is what happens when we are home alone together and recipe testing and we come up with something reallllyyy good.

Which happens often when dates are involved!!! and Lotus spread, and chocolate, and maple candied walnuts.

This is Nadav eating dates(and rocks if you look a little closer HAHA).

Just biting into one of these, hitting the chocolate crunch and then the real walnut crunch, and then sinking your teeth into sweet medjool date, is addictive.

Stuffed dates should last for a while(I think- they never actually last long in my house) because dates are great like that, so you can keep these in your fridge and satisfy your cravings anytime.

Because these “candies” are also really gorgeous you can serve them up as a dessert for hosting!!! Aren’t we always looking for make-ahead-desserts on the healthier side??! YES WE ARE.

To make: prep your ingredients.

1.Buy nice large, sweet Medjool dates- be sure they are soft and not dried up on the outsides. Remove the little hard piece at the top, open up and remove the pit. Check each date to make sure it is clean! If they rip into two pieces that’s okay- they are sticky and will hold together just fine.

2.With a spoon, mix together your filling- Lotus spread, peanut butter, and honey, until it is nice and creamy and begging to be eaten. It will beg, trust me.

3.Roast the walnuts- drizzle walnuts with maple syrup and roast or toast in the oven for a few minutes.

4.Melt chocolate- dark or milk(I used dark), in the microwave or in a double boiler. I keep the extra chocolate in an airtight container- I use these glass pyrex containers so when I want to make some dates, I can just take off the lid and pop the container into the micro!

Assemble all of your ingredients. Fill each date with filling, and press the two halves together. You want to put extra so it comes out at the top a little- and press a walnut or two- into the filling. This will keep the walnut in place.

Once all the dates are stuffed, drizzle dates with chocolate, and press another walnut into the top. Sprinkle with coarse sea salt, place on a parchment sheet and into the fridge to harden. Remove right before serving or snacking. Enjoy!

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Lilikoi Bars (Hawaiian Passion Fruit Lemon Bars)

Estee

Sweet and Tangy Lilikoi Lemon bars with a shortbread base and one-bowl lemony lilikoi curd.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 35 mins

Course dessert

Cuisine Dessert, Hawaiian

Servings 20 squares

Ingredients

  

For the base:

• ¼ cup butter
• 2 Tablespoon sugar
• ⅔ cup flour
• Pinch of salt

For the filling:

• 4 eggs
• ⅔ cup sugar
• 3-4 teaspoons lemon zest
• ¼ cup lemon juice
• ¼ cup passionfruit juice with no added sugar
• 2 Tablespoons flour

To finish:

• Powdered sugar

Instructions

 

Prepare the base:

• Preheat oven to 320F (160C).
• Fit an 8x8 inch pan with parchment paper or butter the pan.
• Beat together the butter and sugar till creamy. Add the flour and salt and mix to combine- the mixture will be a bit crumbly. Press into prepared pan and bake for 15-20 minutes, until set and just golden.

Prepare the filling:

• While the base cooks, add filling ingredients to a bowl and whisk to combine well.
• Pour over the pre-baked crust and carefully return to the oven to bake for another 18 minutes, until the filling is set and the edges are lightly golden.
• Let cool and cut into squares.
• Dust with powdered sugar right before serving.
• (the powdered sugar will melt on top once in the fridge so wait to dust if not served immediately.)

Storage: These will keep for 3-4 days in the fridge

To freeze: freeze immediately before or after slicing and let thaw on the counter. Dust with powdered sugar before serving.

• Enjoy!