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.