medjool dates

These sticky buns are positively habit-forming, with a winning flavor combination that’s a spin on the traditional cinnamon roll. Here, dates take the place of granulated sugar, pairing deliciously with orange zest and adding a sweetness that counters the salted caramel sauce drizzled on top. The lemon adds a slight tang against buttery brioche rolls. The dough comes together easily in a stand mixer, but can be done by hand if you’re willing to tackle some kneading (see Tip below). If this is your first time working with a rising dough, make sure to give yourself enough time (about 2 hours) for it to double in size.

Cinnamon-Date Sticky Buns

water

granulated sugar

eggs,

dry yeast

half-and-half

unsalted butter

salt

Medjool dates, pitted (about 1 cup chopped)

lemon juice

orange

cinnamon

cardamom

corn syrup

heavy cream

flaky sea salt

Prepare the dough: Combine 1 cup flour with the water, sugar, eggs, yeast and half-and-half in the bowl of a stand mixer fitted with a paddle attachment. Stir on low speed until combined. Let stand, undisturbed, 2 minutes, then gradually stir in 2 cups flour on low speed.

Switch to the dough hook attachment, set the machine to medium speed, and add as much of the remaining flour as necessary (an additional 2 to 3 cups) to make a dough that just cleans the side of the work bowl. Gradually add the butter and salt, then continue beating on medium speed until the butter is no longer visible, 1 to 2 minutes, scraping down the sides of the bowl and the dough hook as necessary. Cover the finished dough with a clean towel, transfer it to a warm location and let it rest, allowing the dough to double in size, 1 to 2 hours. (You can also cover the dough with plastic wrap and refrigerate overnight. Let the dough come to room temperature for 30 minutes before continuing.)

While the dough rises, make the date paste: Add the dates, lemon juice and 1 cup/235 milliliters water to a small saucepan. Cook over medium-low, stirring occasionally, until the dates are completely softened and the texture of applesauce, 6 to 8 minutes. Stir in the orange zest, cinnamon and cardamom. Transfer to a shallow bowl to cool.

After dough has risen, remove the dish towel, punch the dough down and turn it out onto a floured work surface. Butter 2 9-inch cake pans. Using floured hands or a floured rolling pin, press or roll the dough flat and into a rectangular 15-by-10-inch shape. Use a spoon to spread the date mixture evenly over the dough, then roll the dough crosswise into a tight, 15-inch-long cylinder. Cut into 14 rolls (each a little wider than 1 inch) and transfer the rolls to the prepared cake pans, arranging 7 rolls in each pan so spirals are visible. Cover loosely with plastic wrap and let the dough rise a second time, 20 to 30 minutes.

While the rolls are rising, heat oven to 350 degrees. Once the rolls have risen, bake until deeply golden-brown, 30 to 35 minutes.

As rolls bake, make the caramel sauce: Add the sugar, corn syrup and 1/4 cup/60 milliliters water to a medium saucepan. Cook over medium-high, undisturbed, until the sugar turns a light amber color, about 10 minutes. Remove saucepan from heat and whisk in the butter until melted and incorporated, then whisk in the cream and sea salt. When the buns are done, drizzle the caramel sauce on top, saving a little sauce to brush on any remaining dry spots. Serve the buns warm.

This peach crumble shake is vegan and includes feel-good ingredients like chia seeds and oats. Plus, check out 19 more vegan smoothies in this post!

Peach Crumble Shake &amp; 19 More Vegan Smoothies

peaches – pitted,

oats

Medjool date

chia seeds

almond butter

vanilla extract

vanilla protein powder, (optional)

non-dairy milk

filtered water

In an upright blender, combine the frozen peaches, oats, date, chia seeds, almond butter, lemon juice, cinnamon, vanilla, protein powder (if using) non-dairy milk, and water. Blend on high until thoroughly combined and frothy. It’ll be super thick! Enjoy immediately.

This recipe for golden, chewy, date-and-walnut-packed bars comes from the Los Angeles pastry chef Margarita Manzke, who grew up in the Philippines and now runs the sweet side of the kitchen at République. When she was in high school, Manzke came across the classic recipe for “food for the gods” in a thin pamphlet of Filipino desserts, and she made the bars again and again, learning how to produce a consistently tender, chewy batch: Don’t overcream the butter, and don’t use a light hand with the dates. Manzke sells fresh bars at République, but know that at home the cooled, cut bars store well in the freezer, ready to pop out and defrost at a moment's notice.

Date-and-Walnut Bars

all-purpose flour

baking powder

baking soda

Medjool

unsalted butter (4 sticks), at room temperature

dark brown sugar

eggs

Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.

Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.

Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.

Make a date with your couch to best enjoy the warming goodness of this take on an indulgent sticky date pudding from Elena Duggan.

Sugar-free chocolate and sticky date pudding

fresh medjool dates, pitted

buckwheat flour

almond meal

(35 grams) raw cacao powder

vanilla bean, split, seeds

tsp bicarbonate of soda

solidified coconut oil

sugar-free dark chocolate (from supermarkets and health food stores), finely chopped

eggs, lightly beaten

buttermilk

coconut milk

vanilla beans, split, seeds scraped

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Healthy Date Peanut Butter Cups aka a healthy twist on a classic! These taste like the real deal, but are made with medjool dates, all natural peanut butter, tahini, vanilla, salt, dark chocolate chips, coconut oil, and roasted peanuts for crunch! Vegan. Gluten Free. Quick and easy!

Healthy Date Peanut Butter Cups

medjool dates (pitted - about 1 cup)

tahini (should be room temperature if was previously in the fridge)

dark chocolate chips (be sure they’re dairy free if trying to keep these vegan)

coconut oil

peanuts (finely chopped)

Soak dates in warm water for 10 minutes. Drain.

Place soaked, drained dates into a food processor with peanut butter, tahini, vanilla extract, and salt.

Process until well combined and a ball starts to form.

Use a tablespoon to roll the dough into 22 uniform balls. Set aside.

Line a mini muffin tin with mini cupcake liners (you'll line 22 of the slots).

Place chocolate chips and coconut oil into a medium sized bowl.

Melt in the microwave in 30 second intervals, stirring in between each interval, until melted.

Place 1 teaspoon melted chocolate into the bottom of each cupcake liner.

Shake the muffin tin so the melted chocolate spreads evenly to coat the bottom of each liner.

Place 1 peanut butter date dough ball into each chocolate lined muffin slot.

Gently press down to flatten out. The chocolate will definitely squirt up the sides a little bit and that's ok.

Drizzle tops with more melted chocolate (reserve some for later).

Sprinkle with chopped salted peanuts, gently pressing down so the nuts stick.

Drizzle with remaining chocolate.

Place in freezer for 30 minutes to an hour, or until the chocolate has hardened.

Remove from muffin tin, place into an air tight container, and store in the freezer or enjoy immediately!

These easy raw chia date bars take as little as 10 minutes to make! They are chewy, soft, crunchy and make the perfect superfood energy pick-me-up after a workout or first thing in the morning!

Chia Date Bars

dates (pitted)

raw cashews

almonds

vanilla

unrefined coconut oil

Himalayan salt

pyramid salt (optional)

Prepare a square baking dish by putting wax paper or parchment paper over it.

In a food processor add the pitted dates, cashews, almonds, chia seeds, vanilla, cinnamon, coconut oil and a pinch of salt.

Process on high for 1-2 minutes or until the nuts are pretty small. You can make this with larger nuts by blending on less time or smaller creamier nuts and consistency by blending longer.

Pour the "dough" mixture in the prepared baking pan. Press down with your hands to spread the date nut mixture out evenly. The mixture will be thin, or use half the pan for thicker bars.

Chill to set before slicing. Optional to garnish with pyramid salt. Store in the refrigerator.

This guilt-free chocolate caramel slice is a sweet treat even the kids will enjoy.

Nutty chocolate caramel slice

(1 1/2 cups) rolled oats

(1/2 cup) pecans

(about 5-6) pitted medjool dates

(1/4 cup) desiccated coconut

milliliters (1/4 cup) extra virgin coconut oil

maple syrup

(1 3/4 cups) roasted peanuts

milliliters (1/4 cup) coconut milk or coconut cream

tbsp extra virgin coconut oil

tsp vanilla extract

(about 1) peeled banana, broken into pieces

dairy-free dark chocolate,

macadamia oil

This dessert starts life as a smoothie, but is transformed into an epic sundae. It’s definitely a treat, but the naturally sweet ingredients mean less added sugar and more of the good stuff, says Jamie.

Chocolate freakshake

sliced frozen bananas (from supermarkets)

(95 grams) nut butter (we used crunchy almond butter)

(875 milliliters) nut or coconut milk

cocoa powder

(45 grams) rolled oats

medjool dates, pitted, chopped

dark (70%) chocolate, melted

Sliced fresh banana, chopped skinless hazelnuts and skewered blueberries (optional), to serve

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This eggplant agrodolce salad is super easy to make and is one of Nicky Reimer's seasonal favorites for spring.

Eggplant agrodolce with quinoa, almonds and feta

(200 grams) cooked quinoa

parsley leaves

mint leaves

(80 grams) roasted almonds, chopped

sheep’s feta, sliced

green chilli, thinly sliced

Extra virgin olive oil,

tbs balsamic vinegar

tbs sherry vinegar

tsp caster sugar

olive oil

eggplants,

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If you're a freak for freekeh, this superbowl is definitely for you. Tasty, nutritious and filling, it ticks all the boxes.

Rare beef and cool greens freekeh bowl

green beans,

(250 grams) freekeh, rinsed, drained

beef rump steak,

baby kale leaves

dill sprigs

basil leaves

Ash-rolled goat’s cheese, sliced, to serve

pomegranate molasses

medjool dates, pitted

tbs extra virgin olive oil

lemon

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A delicious take on an ancient Arab pastry. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.

Date and cinnamon squares (maamoul mad)

(225 grams) semolina

(130 grams) fine semolina

caster sugar

(half a sachet) dried yeast

tsp mahlab (Middle Eastern spice – optional)

(80 milliliters) rose water

unsalted butter, melted, plus extra, for greasing

(100 grams) walnuts

tsp cinnamon

(80 milliliters) runny honey

(35 grams) pistachios, finely chopped

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Here's an easy finger food recipe: goat cheese stuffed dates! They're quick to make, and the sweet and savory combo keeps everyone coming back for more.

Easy Stuffed Dates

Medjool dates

goat cheese (helpful if it’s come

pistachios

Sea salt and fresh ground black pepper

Smoked paprika

honey

Use a knife to make a lengthwise slit into the dates, then remove the pits. Use a spoon to fill them with goat cheese.

Top each with a tiny sprinkle of black pepper, sea salt and the tiniest bit of smoked paprika (just a tiny sprinkle has big flavor). Sprinkle on pistachio dust. If desired, add the tiniest drizzle of honey (again, use a small amount to heighten the flavor; too much and it overwhelms).

I plan on making this tonight. It sounds great. Are the pistachios roasted and salted?

This appetizer is like a bacon-wrapped date in dip form — and every bit as luxe, sweet and simultaneously smoky as that sounds. Here, as you swipe crusty bread through the smooth cheese, you’ll gather chunks of bacon and a bit of date, toffee-like from a quick fry in the meaty fat. You could embellish further, with nuts, chile or honey, or you could sip Champagne and dig in just as merrily — with friends hovering nearby for their turn.

Creamy Goat Cheese, Bacon and Date Dip

goat cheese,

cream cheese,

Salt and pepper

bacon,

Medjool dates,

Crusty bread, grainy crackers, endive

Heat oven to 400 degrees. In a medium bowl, stir together the goat cheese, cream cheese, lemon juice and a pinch each of salt and pepper. Transfer to a 1-quart baking dish or ovenproof skillet, and spread into an even layer. Bake until warmed through and bubbling, about 20 to 25 minutes.

Meanwhile, cook the bacon in a medium skillet over medium-low heat, stirring occasionally, until golden and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, then add the dates to the bacon fat in the skillet, and cook, stirring occasionally, until the insides are warm and the outsides blister, about 1 minute.

Top the baked cheese with the dates and bacon, and garnish as you wish. Serve at once.

Creamy vanilla chip smoothie is naturally vegan, perfectly sweet, loaded with fragrant vanilla bean powder, cacao nibs, rich cashew and coconut butters, and is thickened with frozen pear instead of banana!

Creamy Vanilla Chip Smoothie

unsweetened non dairy milk ((I used oat))

Medjool date, pitted

Top 24 medjool dates recipes from across the web

The most viewed medjool dates recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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'Salted caramel' oat bars recipe

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Ricotta Stuffed Dates

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Banana chia bread with espresso car...

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Chicken Marbella Ottolenghi-style

Top 24 medjool dates recipes from across the web

The most viewed medjool dates recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cinnamon-Date Sticky Buns

Peach Crumble Shake &amp; 19 More V...

Date-and-Walnut Bars

Sugar-free chocolate and sticky dat...

Healthy Date Peanut Butter Cups

Chia Date Bars

Chia Date Bars

Nutty chocolate caramel slice

Chocolate freakshake

Eggplant agrodolce with quinoa, alm...

Rare beef and cool greens freekeh b...

Date and cinnamon squares (maamoul ...

Easy Stuffed Dates

Creamy Goat Cheese, Bacon and Date ...

Creamy Vanilla Chip Smoothie

Dates Stuffed with Goat Cheese, Wal...

'Salted caramel' oat bars recipe

Tahini Stuffed Chocolate Covered Da...

Yvonne Maffei’s Dates With Cream an...

Ricotta Stuffed Dates

Chocolate & date fridge cake

Banana chia bread with espresso car...

Creamy Vanilla Chip Smoothie

Chicken Marbella Ottolenghi-style

The most viewed medjool dates recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Peach Crumble Shake & 19 More V...