Dates Choco Bar

Scorching summer! Morning temperature itself is about 40°C. Ice creams are the most preferred choice of dessert in the summer. It’s the only way to beat the heat. This rich creamy Dates Choco bar will not disappoint your taste buds.

Ingredient’s   :   10 to 12 Dates       ;        2 cup of heavy cream        ;         150 gms of chocolate (60 % coco)      ;       1 tbsp of coconut oil

Procedure : Remove the seeds from dates and soak it in the water for 2 hours and then grind the dates  in to fine paste. On the thick bottom bowl, heat the heavy cream. Add the dates paste into the cream and stir well. Once, the cream date’s mixture started boiling remove from the heat and allows it to cool.  

Once the mixture it cooled to room temperature, pour it in an ice cream molds and keep it in the freezer for 5 to 6 hours.

Melt the chocolate in double boiler or in microwave then add coconut oil and mix well and then pour it in the wide mouthed mason jar. So that, it will be easy to dip the ice cream Popsicle into the melted chocolate. 

Once, the melted chocolate cooled just above to room temperature, Un-mold the ice cream Popsicle from the mold and dips it in the melted chocolate in one fast motion. Lay the Popsicle on parchment paper. The chocolate will harden almost immediately. Transfer the choco bars into freeze for an hour. 

Dates Carmel Chocolate bar

My taste buds demand to taste chocolate. Also, I afraid (!) may lose the chocolate tempering skill. :-)  Its time to listen to my taste buds. I also left with some dates, sitting on the storage rack for long and wanted to use in the chocolate bar. 

Dates and chocolate alone may not go very well. But, dates coated with caramel will do the job perfect. The chocolate and caramel will melt (in the mouth) faster and at the end chewing the caramel coated dates and cashews…..Imm……along with black coffee, yes…..yes, you guessed it right, its………Divine !

Ingredient   :   8 nos of dates (pitted)         ;        1 ½ tbsp. of finely chopped roasted cashews       ;         1 tbsp. of butter       ;        1 tbsp of sugar         ;       100 gms tempered chocolate (60 % coco)        ;        2tbsp of heavy cream         ;       1/4 tsp of corn syrup 

Soak dates in a 1 tbsp of water and grind into fine paste. In thick bottom pan add sugar and heat up until the color change to amber, and then add corn syrup, butter, dates paste, and heavy cream.  Allow to boil till it become thick caramel consistency.

 

Remove the pan from heat, add chopped cashew and keep aside. 

In chocolate mold spread the tempered chocolate (up to ¼) and keep it in the fridge for some time to set. Remove the mold from fridge and spread the caramel (up to ½ in the mold) again into the fridge to set. Finally, fill the remaining (1/4 of the mold) with tempered chocolate and allow to set in the fridge.

P.S : I could have given little more time to set the chocolate well. Sorry, I couldn’t resist myself.    :-)

Avocado & Dates marble Cake

Both Avocado and Dates are Fruits of belongs to flowering family. But, Avocado is packed with mono saturated fat and Dates packed with Sugar. 
 

I thought this would be a perfect combination for a cake, because Avocado can give pretty close consistency of butter (once it blended with milk). Dates used as a sweetener. 

Here, I am not avoiding the butter and sugar. I am suing avocado and dates to enhance and create marble effect on the cake, without compromising the softness, texture and the taste.

Ingredient  :    ½ cup of all purpose flour      ;       ½ cup of wheat flour       ;      Half Avocado (scooped and blended with 1/4 cup of milk)       ;       110 gms of butter        ;        6 dates soaked in the water and blended with   1/8 cup of milk       ;          1/2 cup of sugar       ;         2 eggs       ;        3/4 tsp of baking powder         ;        1 tbsp of  coco powder         ;         1/2 tsp of vanilla essence      ;       a pinch of salt 

Procedure :  Mix the dry ingredient wheat flour, all purpose flour, baking powder, salt and keep aside.

In a bowl beat butter, sugar, eggs and vanilla essence and then add the dry mixture to the butter mixture till fully cooperated.

Separate the above mixture into two equal half’s. 

Add the date’s paste & coco powder with one half and mix well.  Similarly, add the mashed avocado into another half and mix well.

In a grease loaf tin spread the avocado mixture then spread the dates mixture repeat the process and tap the mixture to make it level.

Transfer the loaf tin into a 180°c preheated oven and bake it till done or for about 35min.