From the Upcoming Book, Desserts in the Raw, by Beth Love
A delightful healthy treat that can be made quickly and easily!
Yield:
About 15–18 small pieces
Ingredients:
- 1 cups pecans, divided
- ½ cup dates, pits and stems removed, coarsely chopped
- ¾ cup dried apricots, coarsely chopped, divided
- ⅛ teaspoon cardamom, coarsely ground
Directions:
- Process ⅓ cup pecans into a fine crumb texture in a food processor.
- Line a plate with parchment paper to keep the chews from sticking to it.
- Process dates, ground pecans, half of apricots, and cardamom in food processor until it forms a ball and is fairly smooth.
- Break remaining pecans into fairly large pieces.
- Spread pecans and remaining chopped apricots onto a cutting board and dump contents of food processor on top.
- Wet your hands to prevent sticking; mix ingredients together thoroughly with your hands.
- Press mixture into a rectangle or other shape on a plate or tray lined with parchment paper. Cut into pieces and move pieces slightly apart.
- Refrigerate until firm, several hours or overnight.
- Serve.
Notes, Substitutions, and Variations:
- Be sure to get a variety of dates that is somewhat firm but moist. If you use a date that is too gooey, like a Barhi, the chews will not set up as well and will be really sticky. If you use a very dry date, soak the dates before processing.
- I suggest the California-type apricots rather than Turkish ones for their superior flavor. If your California apricots are not soft, soak before chopping or use Turkish ones.
- Endless varieties of dried fruit and nut chews are possible. Use this basic recipe, mix and match fruits, nuts, and spices, and let your imagination run wild! Be sure to include dates if you want a candy-like texture. One especially delicious variation I have made is substituting juice-sweetened dried cranberries for the apricots and adding a little fresh grated ginger or orange zest.
The upcoming book Desserts in the Raw is in the Tastes Like Love series by Eat for the Earth’s founder and Executive Director Beth Love. This recipe is used by permission of the author.