This week’s recipe is very yummy. It’s from my “Desserts – Making It Rich Without Oil” e-book, and everyone loves it when I bring it to parties. I am also including instructions on how to make it low-glycemic in case your blood sugar is sensitive to dates.
- 2 cups de-stemmed kale, lightly packed
- 1/8 – 1/4 teaspoon salt
- 2 cups walnuts, preferably soaked and dehydrated
- 1 cup pecans, preferably soaked and dehydrated
- 1 tablespoon ground vanilla beans or vanilla extract
- 1 1/2 cups pitted Medjool dates
- 2/3 cup carob powder
- 2 teaspoons water
- Process the kale and salt in a food processor until chopped.
- Remove the kale to a bowl and set aside.
- Process the walnuts, pecans, and vanilla until finely ground, being careful not to over process
into a nut butter.
- Add the dates and kale, and process until the mixture begins to stick together.
- Add the carob powder and process until it is incorporated.
- Add the water and pulse a few times.
- Press into an 8 X 8 glass pan and chill for at least an hour.
- Slice and serve.
For Low-Glycemic Version:
- Make chia gel by soaking 1/4 cup chia seeds in 1-1/2 cups water overnight, or at least until the seeds soak up the water to form a gel (at least 15 minutes).
- Substitute dates with 1/4 cup chia gel and 20 drops liquid stevia or any other low-glycemic sweetener to desired sweetness. Choices are monk fruit (luo han), erythritol, Lakanto, Jerusalem artichoke powder, or inulin.
Please Comment: What are you grateful for today? Enjoy!
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Medical Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Ritamarie Loscalzo, drritamarie.com, and the experts who have contributed. We encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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