Sweet, Chewy, & Addictive. A combination of Coconut and Dates that surprises you with its taste of a rich cookie taste.
Its fascinating how an odd little shrivelled up fruit with a rock hard pit in the center can become a sweet delectable dessert that makes you keep coming back for more. No artificial flavors, no flour, no baking, and yet this flat coconut covered treat tastes just like the cookies that we know, love and often crave.
If you are unfamiliar with these bite sized wonders, dates are much more than just a dried fruit. They taste deep like molasses, sweet like sugar and have a wonderfully sticky, chewy texture. Perfect for the flavor of dessert and great for you too. Dates have been proven to support respiratory and digestive tract, reduce blood pressure, promote heart health,and help with weight loss. Combining dates with shredded coconut and coconut oil adds an even bigger punch of health benefits. Coconut oil is high in naturally saturated fats, can help turn bad cholesterols into good ones, reduced inflammation, along with many other documented benefits for all ages.
A big advantage for this date cookie recipe, no waiting for them to come out of the oven and cool. They are “no bake”!
What You'll Need:
Equipment: Lined baking sheet, measuring cups, measuring spoons, a sharp knife, and an 8 inch or larger non-stick frying pan.
First you'll want to chop up the dates (take the pits out first if they are not already pitted) until they are a fine sticky paste of goodness.
Then add some coconut sugar (or brown sugar), coconut oil, a splash of water and the dates to a non-stick frying pan. While the heat is low and you are stirring, the magic begins. The paste will mix with the sugar and liquid and start to slowly caramelize. It smells blissful, like deep sweet caramel cooking away. When the mixture bubbles take it off the heat, add in coconut shreds and vanilla extract. Stir and fold the mixture together until it is a cohesive ball.
Now we're talking. The smell in your kitchen is going to be bliss. Try to refrain from eating this by the spoonful before you roll them into truffles (it will be tough, but worth it.) The flavor will only develop further and be better when cooled. Place the mixture into a bowl and let cool for 5-10 minutes until you can handle without burning your hands.
While the date mixture is cooling, you can toast you coconut garnish. Spread 3/4 cup of shredded coconut onto a lined baking sheet in a thin layer. I used parchment paper, you can also do this on a silicone baking mat. Toast the coconut in a preheated 375 degree oven for about 4 minutes. Be sure to keep an eye on it! Coconut toasted very fast and burns easily. you just want a bit of browning, nothing too dark.
Coating the mixture with coconut shreds is like the icing on the cake here, it drives home the soft and chewy cookie texture with a slight crunch on the outside. Use a tablespoon or a 1 oz ice cream scoop to scoop out small dollops of the date mixture and roll it into a ball in your hands. Next roll the ball in the toasted coconut and refrigerate them for about 20 minutes to cool fully. Voila! yummy guilt free snacks boosted with heath benefits. Beware, they are rich and addictive.
Healthy "Cookie" Truffles
Sweet, Chewy, and Addictive
10 oz Medjool dates (pitted and chopped)
1/2 cup Coconut sugar or dark brown sugar
1/2 cup rolled oats
1/4 cup water
1 pinch salt
1/4 tsp vanilla extract (optional)
1 cup Shredded coconut (divided)
Preheat oven to 375 degrees
Remove pits and finely chop dates.
Transfer to a non-stick skillet with brown sugar, rolled oats, water and salt.
Turn heat on medium low and stir constantly for approx. 5 minutes.
When you start to see bubbling and smell sweet molasses turn heat off and stir in 1/4 cup shredded coconut and vanilla.Transfer to a bowl to cool.
Spread 3/4 cup coconut shreds onto a sheet pan and toast for approx. 4 minutes.
Once cool enough to touch, scoop out tablespoons of the date mixture and roll into a ball. Then roll around in toasted coconut.
Refrigerate for 20-30 minutes to set.