Raspberry and pistachio date cookies. PHOTO: PENELOPE MAGUIRE
I’ve come to realise, somewhere around the cusp of 40 years old, and after years of trying not to, that I can’t go a day without a treat. And honestly? I am so OK with that.
But that means, when I do want a treat (especially if it’s daily), it has to be good. I want to know what’s in it, rather than grabbing a processed, plastic-wrapped bar from halfway around the world.
The two recipes below are on high rotation in my kitchen. You can make both recipes at the same time in under an hour, double or triple the batch, and keep in the freezer for months, ready to grab at treat time.
Controversially (especially being a naturopath), I’m a really big fan of sugar. In moderation, I believe it’s a fantastic tool to support a relaxed nervous system. (Think how soothing a sugary cup of tea is after a shock.) Of course, some sugars are better than others, and in this case, dates are a wonderful choice. They offer quickly available energy but also a beautiful hit of minerals, particularly magnesium, which helps nourish the nervous system and soothe frazzled and overstimulated dispositions. They’re also rich in fibre, which slows the sugar spike and supports gut health.
So, when I reach for my daily treat, I want it to be something that satisfies, but also gives something back. These two recipes do exactly that.
I call these "cookies" because they’re round, not because they bear much resemblance to a classic chocolate chip. They’re a riff on the classic stuffed date, only faster and easier to make, and lovely eaten straight from the freezer thanks to their thin shape.
You can switch up the flavour endlessly: swap pistachio cream for almond butter, tahini or peanut butter. Use any berry or stone fruit you like — strawberries, blueberries, cherries, mango, or peach (ooh, peach and almond, yum!). Have fun and stock up your freezer.
Raspberry and pistachio date cookies
Ingredients
For the dates
12 soft Medjool dates, pitted
100g dark chocolate
For the pistachio cream
1 cup shelled pistachios
2-3 Tbsp cream, milk or coconut cream
¼ tsp sea salt
For the raspberry chia jam
1 cup frozen raspberries
1 Tbsp lemon juice
2 tsp chia seeds
To make the pistachio cream
Add pistachios and cream to a blender and blitz until smooth and spreadable. Add more liquid if needed. Season with salt to taste.
(Note: if you want a bright green colour, blanch the pistachios first by soaking them in boiling water for 10 minutes, then peel off the skins. You may need slightly less liquid if you pre-soak.)
To make the chia jam
Add raspberries to a small saucepan and heat gently until they begin to break down. Mash with a fork, transfer to a bowl, stir in lemon juice and chia seeds. Let sit for 10 minutes to thicken.
To assemble
Melt chocolate gently over a double boiler.
Line a tray with baking paper. Place the dates cut-side down, then press them flat using the bottom of a thick jar or wine bottle. You want thin, cookie-like rounds.
Flip the flattened dates cut-side up. Add half a teaspoon of pistachio cream, followed by half a teaspoon of chia jam. Drizzle with melted dark chocolate and garnish with flaky salt, chopped pistachios, or freeze-dried raspberries.
Chill in the fridge for 45 minutes to set. Store in the fridge or freezer. These will last a few weeks in the fridge, or a few months frozen. Absolutely delicious.
These are high-protein energy bites that are not too expensive to make thanks to the dried dates.
You don’t need much, they’re energy-dense, very satisfying and they’re perfect to make for new mums, hungry teenagers, or to stash in your own secret treat drawer. If you don’t have or don’t like protein powder, you can replace this with rolled oats or desiccated coconut.
Ingredients
20 dried dates
½ cup runny peanut butter
1 cup protein powder (plant-based or whey)
1 Tbsp chia seeds
¼-½ tsp sea salt (to taste)
100g dark chocolate
Method
Soak the dates in hot water for 15-20 minutes to soften. (You can also use hot espresso for a coffee-flavoured version — highly recommend.)
Drain and transfer to a food processor. Blitz until smooth.
Add peanut butter, protein powder and chia seeds. Blend into a thick dough, you may need to adjust the protein powder to get the right texture. It should be thick, slightly chalky, and hold its shape well.
Add salt to taste. I like ½ tsp for a salty-sweet vibe.
Line a small tin or dish with cling film or baking paper. Press the mixture in firmly using damp hands.
Pop in the fridge while you melt the chocolate over a double boiler.
Pour the melted chocolate over the fudge and return to the fridge to set.
Once set, turn the block out and slice into small squares. (Tip: it’s easier to cut if you flip it so the chocolate is on the bottom.) Store in the freezer.
These are soft at room temperature, but absolutely perfect straight from the freezer — squishy, chocolatey, and especially good with a cup of tea after dinner.
They’ll last for three months or more in the freezer if stored well. Yum!
