The date palm is a symbol often associated with Muslims. This Ramadan, what better way than to delight in the sweetness of dates than a date caramel “snickers”? The perfect sweet treat for your Iftar dinner. While the proverb “an apple a day keeps the doctor away” is known in much of the world, the Muslim equivalent is “seven dates a day keeps the doctor away.” It is believed that seven dates a day can protect one from poison and witchcraft. This gives the date a sort of supernatural property, which is backed up by science.
According to the Medical Medium Life Changing Foods by Anthony William, dates are rich in nearly 70 bioactive minerals that support the adrenal glands, including magnesium, iron, phosphorous, copper, calcium and potassium. One date contains more potassium per weight than a banana, a good source to fortify muscles and nerves. If you are cautious about the high sugar content of dates, William writes that dates are ideal for people with diabetes and hypoglycemia, because they deliver vital glucose to the liver, addressing the very glucose loss that is responsible for blood sugar problems.
In Ayurveda too, dates are considered an excellent rasayana or rejuvenative. When taken together with almonds, it makes a superb ojas tonic, for example, the popular badam lassi. It fights all types of injuries and vata diseases, especially wasting disorders.
While the mixing of sugar from dates and fat from nuts defies the law of food combining, like other sinful treats, enjoy to your discretion! This is a healthier alternative for people who are transitioning into raw food but still need something familiar to eat.
Raw Vegan Date Almond Snickers
The date palm is a symbol often associated with Muslims. This Ramadan, what better way than to delight in the sweetness of dates than a raw date caramel "snickers"? The perfect sweet treat for your Iftar dinner.
- 144 g (1 cup) activated almonds
- 24 g (1 1/2 tbsp) maple syrup
- 12 g (2 tbsp) vegan protein powder (I used Prana On Vanilla Maple) (see Notes)
- 30 g (2 tbsp) filtered water
- 85 g (1/2 cup) dates, pitted
- 24 g (1 1/2 tbsp) maple syrup
- 20 g (2 tbsp) cold-pressed coconut oil
- 16 g (1 tbsp) activated almond butter
- 6 g (1 tbsp) mesquite powder
- 1/2 tsp vanilla extract
- 1/4 tsp Himalayan salt
- 36 g (1/4 cup) activated almonds or nuts of your choice, chopped
- 18 g (3 tbsp) raw cacao powder
- 45 g (3 tbsp) maple syrup
- 5 g (1/2 tbsp) cold-pressed coconut oil
- 24 g (1 1/2 tbsp) raw almond milk
Lightly grease a 10x10 cm square mold with oil.
For the almond base, process the almonds into a flour, then add the remaining ingredients and process to a crumbly ball. The consistency should be enough to be held together by hand, but still easy to break. Transfer into the mold and press down firmly.
For the date caramel, use a blender or food processor and blend all ingredients except for chopped nuts until smooth. Transfer into a bowl and then fold in the chopped nuts.
Pour the caramel over the almond base and spread out evenly with a spatula.
For the chocolate layer, mix all ingredients in a bowl until a smooth consistency. Pour the chocolate over the caramel and spread out evenly with a spatula.
Place the mold in the freezer and allow to set for at least 4 hours or overnight.
Once set, remove the mold from freezer. Unmold the cake and slice into 6 pieces, about 5x2.5 cm in dimension. Store in the freezer for up to 2 weeks.
I used vegan protein powder to reduce the fat content. You can substitute 2 tablespoons of coconut oil in place of 2 tablespoons of vegan protein powder.