Remember when I said my pineapple obsession was over in my latest Summer Pineapple Hunt post? Well, it is (for now lol) but I still wanted to share this recipe. I made this raw dessert months ago in August, and never got around to posting it. It has to be on my top 5 favorites to make. If it weren’t for dates not being in season, I’d make this more often. Dates are delicious and if you’ve never tasted one before, I totally recommend at least trying them. Their good eaten alone, in smoothies, on cereal or used in raw desserts. Medjool dates look like small roaches, have a seed in them and are super sweet.
Am I the only one who thinks of funny pick up lines when you hear the word dates. “Would you like to go on a DATE with me?” or “I’m learning about important DATES in history. Wanna be one of them?”. Okay, yeah I’m probably alone on that one but I can’t help but use those lines on my sister whenever I eat dates (she doesn’t think I’m very funny). Also, never ever throw a date (talking about the fruit now) into your parents fancy Vitamix without removing the seed first. I repeat, make sure dates are either pitted or nonpitted before throwing that baby into your blender for a smoothie. This is from personal experience, it will make lots of smoke and completely bust the whole blade.
Step 1: Base (Form your shape)
Step 2: Add the date frosting to the base
Step 3: Add fruit of choice!
Step 4: Enjoy!
Recipe is from the book Living on Live Food. I ordered the book from Amazon for less than $10 after a friends mom shared the recipe with me!
Raw Date Nute Torte Dessert
Base:
2 cups raisins
2 cups walnuts
Frosting:
1 cup dates, pitted and soaked (make sure to pit them, you don’t want any food processor mishaps!)
1/2 lemon, juiced (I used a whole lemon)
For Base:
1. In a food processor, combine raisins and walnuts and blend until well blended and moist. (You will see it forming into a ball). Make sure the base comes out smooth looking and not to grainy. If it’s not forming into a ball, it will not form into fun shapes, like the pineapple above. To make sure it’s ready, I just grab a hunk and roll a ball with my hands. If the ball sticks its ready, if there are still visible chunks of walnut and it’s not staying in a ball shape, it needs to be blended a little more.
2. Remove from processor and mold onto a plate into the shape you prefer about 1 1/2 inches thick.
For Frosting:
1. In a food processor, combine dates and lemon juice until smooth and creamy.
2. Spread the frosting on top of the torte.
Add fruit and then place it in the fridge to firm it up. This is super important in Florida and states with lots of humidity and heat but I personally like it better cold than room temperate.
I’ve made this dessert into a pie shape, a square for 4th of July and most recently a pineapple. I think it would be really fun to make a wave and use blueberries and coconut for detail, or a sunset and use a bunch of different fruit. My favorite fruit I like mixed with the dessert is strawberries but nonetheless, I think their all equally delicious. The pineapple and kiwi got soggy quickly, but that was because I had it outside in 90 degree heat taking pictures. The fruit didn’t actually have very long to go bad because my family and I gobbled up this dessert in a day or two. Meaning, I allowed them to eat 25% and I had the rest to myself.
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