He soul foodies,
How has your week been? Mine was awesome, awesome, awesome. After the fantastic Shiva Rea lunch event I spent the rest of the week cooking and shooting a food photo shoot for a Fair Trade brand. Not only was I strutting my stuff in the kitchen but I even got to be a model for a stint. After flashing my smile to the camera I took off my pretty dress, got back into my kitchen (not so) whites and with my face still glowing with make up started doing the dishes. I had to giggle at myself because it was so typical of how my life tends to be. One minute I’m a princess, the next a bum. And you know what? It’s all good. It’s all good.
It was so inspiring being around all those creative people that love food, love life and love love. So it was a great kick off of spring for me. Apart from sunshine and blossoming trees spring is also the time for new love and I must admit Cupido has been swirling around me a bit these days. Unfortunately he hasn’t been much of a good shot so far. That arrow hasn’t even come close to hitting the right target. So I decided to take matters into my own hands and planned my own sexy date. And this one had all the things a great date should be about; dark and handsome, a bit exotic, sweet but not cloying, energyzing and very satisfying. Plus he brought some chocolate along as well! What more could a girl ask for?
Because I know the life of a single gal ain’t always a field trip out of the kindness of my heart I’m sharing this date with you. You can even customize it to your own taste. If you’re more of a traditional girl roughly chop up some hazelnuts and dip your dates in them turning them into a inside out praliné bonbon. If it’s a hotter date your after just mix in a dash of chili powder in your melted chocolate. For those of us who get all worked up by latin lovers coconut is surely a good way to go, but brazil nuts or peanuts would be great alternatives. And for a date straight out of 1001 nights you must go for a drip of rosewater and toasted pistache. I’m sure you catch my drift.
This treat is an energy bomb but since it consists of only three ingredients it does require the best ingredients you can find. If it’s a big treat I’m after medjool dates are my dates of choice. But any succulent, fleshy date is fine. The chocolate should be organic and, in my personal case, very dark (around 70 to 80% cocoa). For the coconut I prefer finely shredded raw organic coconut but using bigger flakes can also have a nice effect.
Dates in Ayurveda are said to build tissue and give strenght so they are best for Vata and Pitta’s. Coconut is very cooling so the best nut for Pitta, especially in warm weather. It can be on the dry and cold side for Vata so they might want to use chopped almonds or pistache nuts instead.
- 10 medjool dates
- 75 grams organic dark chocolate (70 to 80% cocoa) roughly chopped
- About 30 to 50 grams shredded coconut ( depending on the size of your dates)
- Extra’s: Long toothpick or saté skewer, 2 small baking sheets or plates covered with parchment paper.
Melt the chocolate au bain marie. You do this by filling the bottom of a medium saucepan one thirds with water. Put a glass or metal bowl on top of the pan. Make sure the bottom of the bowl does not touch the water. Bring the water to the boil and than turn down the heat so it simmers gently. Now put the chocolate pieces in the bowl and just let them sit for about 5 minutes until they start to melt. Give them a stir and leave a bit longer if they need to melt more. You want your chocolate to be completely fluid.
Set up your working station on a comfortable table. Set out the dates first, than the bowl with melted chocolate, next one baking sheet sprinkled with the coconut and finish with an empty baking sheet.
Prick a date on your skewer. Dip it in the melted chocolate until completely coated. Now let the excess chocolate drip off the date. Roll the chocolate covered date in the coconut to cover it completely. Be really secure about this bit. Now put the finished date on the other baking sheet.
When all dates are covered but them in the fridge for at least 3 hours. Wrap in pretty crepe paper or keep them in a nice glass jar. Once they have hardened completely they can be kept out of the fridge. But do keep them in a cool spot and keep them out of direct sunlight.