During the chillier months, a delightful way to warm up is with this chocolaty cake sweetened with date sugar. Why it is so popular, especially among kids? It is just sweetened with date paste, and no additional sugar is included in the recipe.
The preparation of this nutrient-dense, kid-approved hot chocolate is simple and takes very little time.
You may also serve this dish cold and call it chocolate milk! Date paste, which consists of just dates that have been soaked in boiling water and then pureed until smooth, is used to sweeten this cup of hot chocolate (see my date paste recipe for instructions).
Date paste is a wonderful sweetener that does not include refined sugar; but, if you like, you can replace other sweeteners such as honey, agave syrup, or maple syrup in its place.
Date paste is my go-to because it has a sweetness that isn’t overpowering and a flavor that’s similar to caramel, but it doesn’t compete with the chocolate flavor of the cocoa powder as other sweeteners do.
Natural and Dutch process cocoa powder are the two most common varieties of unsweetened cocoa powder.
This recipe for date hot chocolate works nicely with either variety of dates. This recipe calls for pure vanilla extract.
Because you can tell the difference between pure vanilla extract and artificial vanilla flavoring, you should make sure to use pure vanilla extract whenever it is possible. The preparation of this hot chocolate is speedy and uncomplicated.
After adding the cocoa powder and boiling water to a saucepan on the stove or a bowl that is safe to use in the microwave, begin stirring the mixture until the cocoa powder is completely dissolved.
The date paste, vanilla essence, and milk should be added next, after which the mixture should be heated to the proper temperature, either on a stovetop or in a microwave, depending on your preference.
This date hot chocolate would taste even better with some orange zest, fresh mint leaves, or a pinch of cinnamon powder added to it. These are just a few of the additional flavorings you might try.
This delightful ginger ale is easy to make, does not have any added sugar, and does not contain refined sugar. Dates are what provide the sweetness in this chocolate kefir smoothie.
It’s a cinch to prepare, yet it packs a ton of flavor and satisfaction. This iced tea is great for summertime entertaining because it does not include refined sugar. It should be served with a generous amount of ice and fresh lemon slices. Turn the oven temperature up to 350 degrees.
To prevent the formation of clumps, sift all of the dry ingredients into the large basin. Mix thoroughly after adding all of the liquid ingredients. After lining a spring form pan with parchment paper measuring 9 inches in diameter, evenly distribute the batter inside.
Cook for 45 minutes to 1 hour at 350 degrees (an hour for pretty fudgey, 45 minutes for ultra fudgey). While that is happening, get your icing ready by pulverizing all of the ingredients in a food processor until they are very smooth. It’s possible that this will take a few minutes.
If the power of your food processor isn’t all that great, you might want to soak your cashews in water for a few hours before you try to process them (and then discard the water before using).
The cake should be allowed to cool for at least 20 minutes after being removed from the pan before attempting to remove it, and it should be allowed to cool nearly fully before icing. The frosting should be applied in a uniform layer on all sides of the cake.
Serve and enjoy! Put it in the refrigerator or the freezer. This chocolate, date, and walnut cake is a lighter and more nutritious take on the traditional dessert known as polka dater cake.
The chocolate, date, and walnut combo is preserved, but white sugar is swapped out with lower-glycemic coconut sugar, and white wheat is replaced with spelt flour in this recipe.
Even though this recipe does not provide vegan results when followed exactly as indicated, it is quite possible to make it vegan by substituting coconut oil for butter and flax eggs for real eggs.
Have you ever had polka dater cake? Despite its humorous moniker, this chocolate, date, and walnut cake is an old family favorite that my mother cooked frequently when we were kids.
However, because I am an exceptionally picky eater, I used to always carefully pick out the walnuts.
This is a luscious cake with gooey dates blended in, studded with walnuts, and covered in melted chocolate; you can call it whatever you want–chocolate date walnut cake, or polka dater cake.
It works wonderfully either as a dessert with a dollop of vanilla ice cream on top or as an afternoon snack when paired with coffee or tea.
It is best served warm so that the ice cream can melt slightly, thereby answering your wishes for a sweet tooth and fulfilling your dessert desires, etc.
To make this cake, you will first mix together melted butter and coconut sugar, then add eggs and vanilla. In the meantime, in order to soften the Medjool dates, pour boiling water over them after first removing the pits.
In a separate bowl, combine all of the dry ingredients by whisking them together. After the dates have been drained and mixed with the butter mixture, the dry ingredients should be added.
After mixing in half of the chocolate chips and walnuts and pouring the mixture into a prepared baking dish measuring 9 by 13 inches, the remaining walnuts and chocolate chips should be sprinkled on top of the mixture.
