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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Honey Crunch Bars

Estee

Makes about 16 small squares

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Ingredients

  

for the crunch layer

• 5 cups cornflakes
• 2 cups Rice Krispies
• ½ cup confectioners’ sugar
• ½ cup Lotus Biscoff spread
• ½ cup honey
• ¼ cup brown sugar
• 2 tablespoons neutral oil
• 1 Teaspoon baking soda
• 1/2 Teaspoon salt

for the honey lotus centre

• 100 grams dairy-free chocolate bar or chips
• ½ cup Lotus Biscoff spread
• ¼ cup honey
• 1 tablespoon neutral oil

Instructions

 

make the crunch

• Line an 9x13 inch pan with parchment paper.
• Place the cornflakes, Rice Krispies, and confectioners’ sugar in a large bowl and gently toss to combine.
• In a small saucepan, combine the Lotus spread, honey, brown sugar, oil, vanilla, and salt. Heat over medium-low heat, stirring constantly, until smooth and glossy and the mixture begins to gently bubble. Let it bubble for about 30 seconds, add the baking soda, and stir for another 20-30 seconds.
• Immediately pour the honey mixture over the cereal mixture and gently fold until everything is evenly coated.
• Transfer the mixture to the prepared pan and press firmly into an even layer. Use lightly greased hands or the bottom of a measuring cup to really compact the mixture so the bars hold together.
• Let the mixture cool for about 10–15 minutes, until it is still slightly soft but firm enough to make indentations.
• Using the rounded end of a wooden spoon or a small measuring spoon, make 16 small wells in the surface, arranging them in a 4-by-4 grid. Press down firmly enough to create a generous indentation, but don’t go all the way through the bars.

Make the honey-Lotus center

• Place the Lotus spread, chocolate chips, honey, oil, and salt in a small saucepan or microwave-safe bowl. Heat gently, stirring until completely smooth.
• Let the mixture cool for a few minutes so it thickens slightly but is still easy to spoon.
• Fill each indentation with a small amount of the honey-Lotus mixture.
• Refrigerate for 30–45 minutes, or until the center is set enough to cut cleanly.
• Lift the bars out of the pan using the parchment paper and cut into 16 squares.
• Store covered at room temperature for a soft, chewy texture, or refrigerate for a firmer center.