A low-sugar dessert I made last night
I saw a recipe online, and I realized I could modify it to something my diabetic wife (an my pre-diabetic self) could eat. We tend to avoid artificial sweeteners.
At the end of this post, I will describe the "sweeter" original version for those who wish to indulge.
The ingredients are dates, tahini, and unsweetened baker's chocolate. The dates are the sole source of sweetness.
I used Medjool dates, which I later learned are the sweetest kind. You can substitute a different variety if you want to.
1) Split the dates and remove the pits, but do not slice all the way through.
2) Stir up the tahini so that the thicker part is well mixed with the oil, and fill each date with tahini. Press the date closed.
3) Place on a baking sheet and freeze for 20 minutes.
4) Melt the baker's chocolate using your favorite method for doing that.
5) Spoon a healthy dab of melted chocolate on each date, sealing the cut.
6) Refrigerate for 30 minutes, and enjoy. Best if served cold.
Proportions: I made 12 dates. I used 2 ounces of chocolate, and I have plenty of tahini left in the jar.
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The original recipe gave the optional suggestion of sprinkling with flakey salt before putting the dates in the freezer.
It also called for using semisweet chocolate or chocolate chips, and for entirely dipping the frozen dates in the chocolate (so use parchment paper on the baking sheet.)
It called for 24 dates and 6 to 9 ounces of chocolate, and estimated 1/4 cup of tahini.
But I found the version with unsweetened chocolate to be surprisingly good.
At the end of this post, I will describe the "sweeter" original version for those who wish to indulge.
The ingredients are dates, tahini, and unsweetened baker's chocolate. The dates are the sole source of sweetness.
I used Medjool dates, which I later learned are the sweetest kind. You can substitute a different variety if you want to.
1) Split the dates and remove the pits, but do not slice all the way through.
2) Stir up the tahini so that the thicker part is well mixed with the oil, and fill each date with tahini. Press the date closed.
3) Place on a baking sheet and freeze for 20 minutes.
4) Melt the baker's chocolate using your favorite method for doing that.
5) Spoon a healthy dab of melted chocolate on each date, sealing the cut.
6) Refrigerate for 30 minutes, and enjoy. Best if served cold.
Proportions: I made 12 dates. I used 2 ounces of chocolate, and I have plenty of tahini left in the jar.
---------
The original recipe gave the optional suggestion of sprinkling with flakey salt before putting the dates in the freezer.
It also called for using semisweet chocolate or chocolate chips, and for entirely dipping the frozen dates in the chocolate (so use parchment paper on the baking sheet.)
It called for 24 dates and 6 to 9 ounces of chocolate, and estimated 1/4 cup of tahini.
But I found the version with unsweetened chocolate to be surprisingly good.
