5 amazing date recipes all dessert lovers must try this Ramzan

While delicious Iftar feasts replete with savoury delicacies make our way to the table every eve, here are five incredible dessert recipes that feature 'dates' as the star of the show. Incorporate these refreshing and energetic date recipes in your Iftar this Ramzan, to satisfy all your sweet cravings. 

No-bake Date and Yogurt Tart

Ingredients

Crust

Raw Almonds 2cups

Dates - pitted 10

Coconut flakes 1/4cup

Hemp seeds 1/4 cup

Coconut oil 1 1/2teaspoons

Pinch of salt

Yogurt Cardamom Filling

Greek yogurt (24 oz) 3 cups

Cardamom powder 1 teaspoon

Honey/ agave/ maple syrup 1/4 cup

Juice of 1 lemon

Pinch of salt

Method

Crust

• Place almonds, dates, coconut flakes, hemp seeds, sea salt and coconut oil in food processor. Pulse until chopped, to chunky/sticky mixture. (Add couple of tbsp of cold water if needed).

• Place mixture in springform pan, you can also use regular cake pan covered with saran wrap. Flatten out with your fingers or back of a spoon. Cool in the fridge for 30 minutes.

Yogurt Cardamom Filling

• Mix greek yogurt with pinch of salt. Place yogurt in double layer cheesecloth/muslin cloth, gather up the sides and put the bundle in strainer over the deep bowl. Put in the fridge over night to drain.

• Put drained yogurt, cardamom, honey, lemon juice and salt in the food processor. Mix well and adjust for sweetness.

• Pour the yogurt mixture over the crust and tap the pan gently on the counter to release any air bubbles.

• Put the pan in the freezer for at least 30 minutes to set. Before serving, take the pan out of the freezer and thaw for 15 minutes.

• Top the tart with your choice of fresh fruit or berries before serving.

Date and Dry Fruit Milkshake

Ingredients

Dates (chopped) 7 to 8

Almonds 1/4 cup

Unsalted pistachios (shelled) 1/4 cup

Cashews 1/4 cup

Raisins 1/4 cup

Figs (chopped) 2 to 3

Saffron 1 pinch

Milk 2.5 cups

Sugar as required

Few dry fruits - for garnishing

Method

• Soak figs in hot water for 30 minutes. If dates are hard, you can also soak them beforehand.

• Once softened, chop the soaked dry fruits.

• Rinse the remaining dry fruits except saffron.

• Add them all in a blender jar.

• Add 1/2 cup milk and blend to a semi fine or fine paste.

• Mix and blend the remaining 2 cups of milk.

• Add sugar.

• Blend well again. Stir and pour in glasses.

• Garnish with a few dry fruit slices on top. 

Date Energy Bars

Ingredients

Nuts 1 cup

Dried fruit 1 cup

Pitted dried dates 1 cup (12-15 whole)

Method

• Roast the nuts. Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast the nuts at 350°F for 10 to 12 minutes, until fragrant and golden. Allow to cool before using.

• Mix the nuts, dried fruit, and dates in blender.

• Blend continuously for 30 seconds.

• Process continuously until a ball is formed, 1 to 2 minutes.

• Continue processing for another 1 to 2 minutes, until the ingredients clump together and gather into a ball.

• Press into a thick square and chill.

• Lay a piece of plastic wrap or wax paper on your work surface and dump the dough on top.

• Press the dough with your hands until it forms a thick square, roughly 8"x8" in size. Wrap and chill for at least an hour or overnight.

• Divide into bars. Unwrap the chilled dough and transfer to a cutting board.

• Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper.

• Store the bars. Store the bars in the fridge for several weeks or in the freezer for up to 3 months. 

Peanut Butter Cookie and Date Bites

Ingredients

Dates (pitted) 1 cup

Unsalted roasted peanuts 1/2 cup

Pinch of Kosher salt

Method

• Add dates in a food processor.

• Pulse until dates form a paste.

• Add in peanuts and salt.

• Pulse until peanuts are chopped finely.

• Using damp hands, form mixture into 1″ balls. Store in an airtight container at room temperature.

Chocolate and Caramel Date Pie

Ingredients

Raw cashews (soaked overnight, divided) 2 1/2cups

Dates (pitted) 12

Himalayan sea salt 1/2 teaspoon

Coconut oil 1/2 cup

Pure maple syrup, 7 tablespoons

Vanilla extract 3 teaspoons

Raw Cacao Powder 1/3 cup

Full fat coconut milk 1/2 cup

Method

• Pulse 1 cup soaked cashews, dates, and sea salt until the cashews are thoroughly crushed and the mixture holds together in a food processor.

• Transfer to a parchment lined pie pan and smooth out to evenly distribute

• In a food processor, pulse remaining 1 ½ cups soaked cashews, ¼ cup coconut oil, 4 tablespoons maple syrup, and 1 teaspoon vanilla extract until very smooth.

• Pour over crust, smooth out to evenly distribute.

• Transfer pie to freezer to harden for about 1 hour.

• In a medium bowl, whisk together remaining ¼ cup coconut oil, 3 tablespoons maple syrup, 2 teaspoons vanilla extract, cacao, and coconut milk until very smooth.

• Once pie has hardened, pour chocolate mixture over the pie.

• Smooth out to evenly distribute.

• Transfer pie back to the freezer to finish hardening for a minimum of two hours.

• Remove pie from freezer and allow it to slightly defrost.

• Slice into 16 even slices and serve.