Cocktail Recipes, Spirits, and Local Bars

Snackshot of the Day: Date Bars

Snackshot of the Day: Date Bars

Photos of all things food and drink from The Daily Meal

These date bars make for the perfect mid-afternoon snack.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of homemade date bars. These make a great mid-day snack. They're just slightly sweet very easy to make. The crust is made with oats, butter, and brown sugar. The filling is made with dates plus sugar and water, blended into a sweet, tart paste. The remaining dough for the crust gets sprinkled on top and they're baked for about 25 minutes.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.


Classic Date Bars

Susan Richardson of Edina, Minnesota, writes: "My mother worked full-time when I was growing up, so as the oldest daughter in a family of six children, I did a lot of cooking. From the time I was seven years old, my mom taught me how to cook and bake — salad, bread, vegetables, and dessert were pretty much part of every dinner. Even today, I make it a point to prepare and eat dinner with my two teenage children. Though we're very busy, we'll never abandon our dinner ritual. It's the time when we can talk and reconnect."

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Nathalie is a producer, photographer, videographer and writer based in Vancouver. Between travelling to Toronto and LA for film festivals, she enjoys cooking and dining around Vancouver's vibrant restaurant scene. She enjoys delicious, affordable eats in and around the city.

This evening, we decided to check it out and try a couple items on the menu.

We had the Sprite with Ribena Bulldog, Crispy Green Tea Ice Cream Sandwich, Wooden Bucket Tofu and of course, the Mahjong Dessert.

The Mahjong Dessert was my favourite out of all of them. The Mahjong tiles are made of coconut and read bean pudding. The money is made of rice paper (so yes, it’s edible as well!).

The dessert isn’t too sweet and very smooth. It was refreshing after eating dinner next door at the Meat Up.

The Wooden Bucket Tofu can come in different flavours – but the one we decided on was the black sesame. It was gelatinous, not at all watery.

On its own, its silky like beautiful dessert tofu, but it is made even better by the accompanying side toppings of brown sugar, white-sugar syrup and black sesame sauce. I found myself dipping my paper money from the Mahjong Dessert into the black sesame sauce.

The Crispy Green Tea sandwich is good but not as memorable as the other two. There is something very comforting and delicious about eating ice cream in crispy bread though. The matcha ice cream was delicious.

The Sprite with Ribena Bulldog was a bit too sweet for my palate, though my husband enjoyed it. Whatever little pearls they had inside this drink (not listed on the menu) was my favourite part. It was like crunching real bubbles – popped instantly and dissolved, so if you have someone adverse to tapioca pearls in your life, then this might be a better option to them.


Peanut Butter & Chocolate Energy Bars

  • wheat-free
  • fish-free
  • alcohol-free
  • vegetarian
  • shellfish-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • high-fiber
  • soy-free
  • egg-free
  • low-sodium
  • red-meat-free
  • Calories 268
  • Fat 15.2 g (23.3%)
  • Saturated 4.7 g (23.4%)
  • Carbs 30.6 g (10.2%)
  • Fiber 5.0 g (20.0%)
  • Sugars 23.0 g
  • Protein 6.3 g (12.7%)
  • Sodium 54.9 mg (2.3%)

Ingredients

pitted dried dates, preferably Medjool

coarsely chopped dark chocolate or mini chocolate chips, divided

Instructions

Line an 8x8-inch baking pan with parchment paper let the ends of the paper hang over the edge.

Optional step: For deeper, more peanuty flavor, roast the peanuts before making the bars. Arrange a rack in the middle of the oven and heat to 350°F. Spread the peanuts on a rimmed baking sheet and roast until fragrant and golden, stirring once or twice during roasting, 8 to 10 minutes total. Allow to cool slightly before continuing with the recipe.

Combine the peanuts, pitted dates, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 5 to 6 times to break up the ingredients. Uncover and break apart any clumps of dates. Process continuously until the ingredients begin to clump together, 1 to 1 1/2 minutes. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist.

Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.

Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Microwave the remaining 1/2 cup of chocolate chips in a small microwave-safe bowl in 15-second bursts, stirring between each burst, until melted. Pour the chocolate over the bars and use a spatula to spread it into an even layer.

Cover the bars and refrigerate until the bars are firm and the chocolate is set, at least 1 hour or overnight. With the bars still in the dish, use a sharp knife to cut them into 15 bars.

Recipe Notes

Softer Icing: Stir 1/4 cup peanut butter into the melted chocolate before spreading it over the bars.

Storage: Bars can be stored in the dish or individually wrapped. Keep refrigerated for firmer texture or unrefrigerated for a softer texture. Bars will keep for about 1 month refrigerated or for about 1 week at room temperature.


Got Leftovers? No Problem: 10 Ways to Use Leftover Guacamole

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Had a party and have too much leftover guacamole? Have no fear!

From breakfast and lunch to snacks and dinner, we've got 10 Uses for That Leftover Guac:

But first, to keep the guacamole as fresh and bright as possible, squeeze in a bit of extra lime juice and place plastic wrap directly onto the surface. Press down to seal the wrap all the way to the edges of the container. Cover and refrigerate.

10. Deviled Eggs A healthier take on a classic

Hard boil eggs and mix the yolks with leftover guacamole before spooning back into halved egg whites. For an extra kick, dust with cayenne or add crumbled bacon.

9. Tomato Avocado Toasts The best breakfast ever?

Take a slice of the crustiest, best-tasting bread you can find and drizzle it lightly with oil. Place it on a grill pan and cook, flipping once, until both sides are lightly toasted.

Spread on spoonfuls of leftover guacamole and top with sliced tomato. And if you really wanna get wild, throw on a poached egg.

8. Avocado Pesto Fusion at its best

In a food processor, combine leftover guacamole with parmesan cheese and sliced almonds or walnuts. Drizzle in extra-virgin olive oil and pulse until you reach the desired consistency. Season with freshly ground black pepper to taste and use as a marinade for chicken, as a sauce for whole grain pasta, or over spooned over grilled fish.

7. Salad Dressing Avocado Ranch anyone?

Mix leftover guacamole with red wine vinegar and olive oil to make a kicked-up vinaigrette to toss with fresh veggies or stir spoonfuls into homemade ranch and drizzle onto a fried chicken Cobb salad.

6. Chilled Avocado Soup The perfect light meal

Add leftover guacamole to well-seasoned chicken stock and blend until combined. Chill and garnish with a dollop of sour cream, pico de gallo and lightly toasted tortilla strips.

5. Grilled Shrimp, Tomato & Guacamole Pasta Salad A hearty lunch or side salad

Cook corkscrew pasta and toss with a bit of olive oil. Let cool before tossing with guacamole, halved cherry tomatoes, and grilled lemon shrimp. Season with salt and pepper to taste and serve cold.

4. Mile High Nachos It's not your fault you need to have nachos for dinner

Pile lightly toasted corn tortilla chips with black beans, sliced jalapenos, chopped tomatoes, scallions, leftover guacamole, Greek yogurt, your favorite salsa, and spiced shredded chicken, pulled pork, or chili. Dinner is served.

3. Grilled Corn & Avocado Spread The ultimate sandwich topping

Mix leftover guacamole with kernels of sweet grilled corn and dollop onto burgers, grilled chicken sandwiches, hot dogs, and more.

2. Southwestern Chicken Salad Buh-bye, mayo

Replace mayonnaise with guacamole to make a spicy version of chicken salad. Stir in red onion, garlic powder, cumin, cayenne, and chili powder before piling it onto toasted bagels, English muffins, or bread. Lighten it up by serving the salad in lettuce cups or if you're feeling randy, add cheese and turn the sandwich into a melt.

1. As Guacamole Because why not? Regular old guacamole can be dolloped onto nearly anything. Serve it as a garnish for chili, spread onto a turkey BLT, as a dip for your breakfast quesadilla, dolloped onto spicy crab cakes, spooned into roasted portobello mushrooms, or piled onto skirt steak fajitas.

Keep the Houston Press Free. Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.


Forget Butter & Jam: Five Other Ways to Use an English Muffin

Support the independent voice of Houston and help keep the future of Houston Press free.

English muffins are a constant in my household. I love the texture of the spongy dough filled with its all-famous nooks and crannies. Crisp up those little guys, and anything goes.

The only rule, in my opinion, is no knife. Using a fork to split them open keeps the integrity of the incredible texture. Besides that, the muffin is your oyster -- breakfast, snack, lunch, dinner, munchies it all works.

Here are Five Great Ways To Use The English Muffin:

5. As a Burger Bun

Lightly toasted English muffins make the perfect buns for a gourmet burger.

My favorite? Spread one side of the muffin with Dijon mustard, the other with mayonnaise and stuff in a thick and juicy burger topped with melted Gruyère, Canadian bacon and some watercress.

Top the whole thing off with a fried egg and congratulate yourself for being amazing It's like the Egg McMuffin went to France and married a gourmet Quarter Pounder.

Want to be more amazing? Serve a toasted muffin open-faced, add a lobster burger topped with avocado, a poached egg and Hollandaise and boom -- Burger Eggs Benny.

4. For Added Crunch

There's nothing like a toasted English muffin's crisped-up nooks and crannies for crunch. Enter English muffin croutons, just about the best ever toppings for soups and salads.

To make them, slice the muffin into cubes or long strips and toss with olive oil, garlic powder, Parmesan cheese, salt and crushed black pepper and place under a broiler until crisp.

I love throwing them on top of a French onion soup or in an egg-topped bistro salad with Dijon dressing.

3. As a Thickener

No bread on hand for your meatballs? No problem. Use English muffins soaked in a little bit of milk to keep your meatballs soft and moist.

Need to thicken soups and stews? English muffins to the rescue! Hollow out and crumble the insides of the muffins, then add the crumbs a little at a time to the pot to thicken.

2. For Stuffed French Toast

Fill the center with cream cheese whipped with strawberries and walnuts. Or go crazy and spread it with chunky peanut butter mixed with crumbled bacon.

Next, close the sandwich, dip into a mixture of eggs, milk, cinnamon and vanilla, and fry like you would a French toast.

Slice and serve it topped with maple syrup, powdered sugar and fresh fruit. Or, to hell with it -- just top it with ice cream.

1. Under the Broiler

Like tuna salad? Good. Now put it on an English muffin, top it with Swiss cheese and sliced tomato, and stick it under the broiler until it's melted and gooey and just the best thing ever.

Like egg salad? Good. Mix in bacon and Dijon and shredded cheddar, and do the same thing.

Like pizza? Awesome. Make it on a broiled English muffin.

Notice a pattern here? English muffins + toppings + cheese + broiler = easiest/best meal of all time.

What do you do with your English muffins?

Keep the Houston Press Free. Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.


Satisfy your chocolate craving with these decadent brownie muffins. Chickpeas are the secret ingredient that make them so healthy, but if you don’t tell, we won’t.

Since there’s no flour in this recipe, they’re also great if you’re baking for someone who’s gluten-free.


Keto Protein Bars You Can Easily Prepare

1. Peanut Snickers Bars

This recipe is loaded with nuts and tastes really close to a real, sugar-loaded Snickers bar. Using coconut flour to thicken the base and sugar-free sweeteners to mimic the sweetness of an actual Snickers bar, this genius recipe is definitely a must!

A little bit of kosher salt makes this recipe one of the best keto protein bars out there. The salt helps enhance the flavors of the nuts and the butter and takes this dessert to a whole new level.

If you don’t have coconut flour, you can also use almond flour but the taste might be a little bit different. Make sure that you use unsweetened nuts to keep you within your macros!

2. Peanut Butter Bars

This recipe may seem a little bit similar to the one above, but it actually differs immensely! One major difference is the fact that these peanut butter chocolate bars fall under the no-bake dessert category!

You’re supposed to use shredded coconut for these keto protein bars and add in collagen powder for that extra boost of healthy properties. For the top layer, use sugar-free dark chocolate with coconut oil.

Refrigerate everything and you should have a yummy keto snack to munch at any time of the day!

3. No-Bake Protein Bars

Another no-bake treat that is both delicious and extremely healthy, is this protein bar that uses almond butter and protein powder together.

Instead of a sugar-free dark chocolate bar for the coating, it uses cocoa powder and stevia or any natural sugar-free sweetener. Coconut cream is used to make the outside layer smooth, silky, and perfect for any bite.

4. Cinnamon Keto Bars

This cinnamon bar doesn’t need a coat of chocolate on the outside layer, instead, it uses chocolate chips or cocoa nibs inside the mixture itself. This adds an interesting crunch to the recipe.

Another interesting flavor in this recipe is cinnamon. The addition of cinnamon elevates the flavor of your nut butter and your chocolate. Feel free to use cinnamon powder or cinnamon extract for this recipe.

Whichever route you choose, it’ll come out great for sure!

5. Keto Hemp Bars

An interesting addition that not a lot of people might go with is hemp. If you’re a little bit intimidated by this ingredient, don’t be.

Hemp is a great source of healthy minerals and vitamins and does not harm the body at all. With the many benefits of hemp, you’d be happy to know that it’s also keto-friendly!

Walnuts add a great texture to every bite, while sesame seeds elevate each crunch even further with an added layer of texture!

6. Toasted Coconut Bars

These bars have shredded coconut just like another recipe in this list. However, this one toasts the shredded coconut prior to mixing it in with the rest of the ingredients.

In case you didn’t know, toasting most ingredients lightly adds a great depth of flavor that is definitely noticeable with every bite. If you don’t believe it, try this recipe out for yourself and be pleasantly surprised!

7. Coconut Collagen Bars

The addition of collagen powder in this recipe makes it a lot healthier than other keto dessert snacks. Collagen is great for your skin and your joints and people in their 30s would benefit from it greatly because of the body’s natural decline in collagen production.

Much like most of the recipes in this list, this one does not require the use of an oven as well so you’re sure to whip this up in no time!

8. Hazelnut Collagen Bars

You might have noticed that many of the recipes that we’ve included here have collagen powder in their ingredient lists, and why not? As we mentioned previously, collagen is healthy, safe, and absolutely beneficial!

Instead of walnuts or peanuts, however, this recipe calls for hazelnut. It may be a little bit on the pricier side because of hazelnut, but don’t worry because it’s totally worth it. We promise!

9. Protein Nut Bars

Wrapping up our list of simple and delicious keto protein bar recipes is this super easy nut bar! It contains a bunch of nuts and seeds that are great for texture, flavor, and nutrition.

You can basically choose any type of nuts and seeds that you want to add to this recipe, but the recommended additions include almonds, pumpkin seeds, sunflower seeds, and flaxseeds.

There’s an added step prior to mixing, but we promise you, it will be worth it and you won’t be able to imagine doing this recipe without that step.

The added step is toasting your nuts and seeds. Yup, we’ve said it before, and we’ll say it again, toasting them beforehand will make them more crunchy even after you mix in any of the wet ingredients, and will add a great depth of flavor to each ingredient!

Watch this video by All Day I Dream About Food for another easy and tasty keto protein bar recipe:

And that’s it for our list of yummy protein bars that are completely safe for both the paleo and the keto diets. We hope you’ve found one or more recipes to try during this quarantine period!

What are some of your favorite keto protein bars? Have you tried out any recipes from our list above? Let us know in the comments section below!

Don’t forget to keep in touch, foodies!

Editor’s Note – This post was originally published on June 22, 2020, and has been updated for quality and relevancy.


35 of the Best Ways to Update Grandma's Favorite Recipes

We dug deep in our archives to upgrade some of our most delicious vintage dishes.

Just a few upgrades turned these dishes from the '40s and '50s into ones you'll want to make (and eat!) today.

Then: The tropical flavors that give hummingbird cake it's trademark taste hail from Jamaica. In the late 1970s, the Jamaica Tourist Board brought the fruit and spice cake to America&mdashand it's been a southern staple ever since.

Now: You can't visit a bakery in the south without indulging in a slice of this sweet and nutty cake. Hummingbird cupcakes have since made their debut&mdashthe same great flavor with less mess.

Then: This well-loved minty dessert is based off the créme de menthe cocktail, which became popular in the late 1800s. As the cocktail became a staple in American culture (especially around St. Patrick's Day because of it's green hue), people gave it a refresh by adding it to another household favorite: chocolate cake.

Today: While there's still a few folks who sip on Grasshoppers from time to time, Grasshopper pie&mdashor in this case, bars&mdashis a must-have for any gathering. The créme de menthe flavor still holds true but it's now sandwiched between layers of rich chocolate.

Then: The tradition of eating an oval or ring-shaped cake on the Christian holiday of the Epiphany dates back the Middle Ages. In 1870, the French brought this tradition to New Orleans but it wasn't until the 1970s that the famous fillings were added.

Today: Decades later, a tiny plastic baby is the prize. If you're the lucky one to get the baby in your cake slice (chew carefully!), then you are deemed "King" for the day. The cake is typically decorated in the traditional Mardi Gras colors: purple (for justice), green (for faith), and gold (for power).

Then: The Germans are said to be the ones who gifted the world these sugary-sweet doughnuts. While the filling flavors might have have differed, Berliners (the German term for jelly-filled doughnuts) came onto the scene in the early 1800's.

Today: While you can still pick up a dozen of these sweet treats at your local doughnut chain, these lemon poppy seed doughnuts are even better homemade. Add the jam of your choice for a truly customized breakfast treat (or snack).

Then: Hermit cookies, a spicy cookie packed with fruit and nuts, have been around for more than a century&mdashyes, really. There's even a hermit cookie recipe that dates back to 1896 from Fannie Farmer's "The Boston Cooking-School Cookbook." The traditional version that traveled around the country for decades featured raisins and nuts&mdashand that's about it.

Today: These chewy treats are as classic as fruit cake but are even better when you drizzle on the citrusy glaze and swap out raisins for other dried fruits including dried cherries.

Then: Made with cinnamon and crackers, but&mdashsurprise&mdashno apples, this copycat treat tastes exactly like the real thing. The earliest recipes date to the mid-1850s, when pioneers moved west, away from the eastern orchards.

Today: This dessert had a renaissance in the 1930s, when Nabisco began printing the recipe on boxes of Ritz Crackers. We kept the crackers and added a tangy raspberry-swirled whipped-yogurt topping to balance out the sweetness.

Then: This dessert dates to the 1800s, when a European physicist found that warm meringue insulated ice cream so it stayed cold. The sweet regained popularity in the U.S. in the 1950s, when Alaska became a state.

Today: We turned this into a no-bake treat by swapping out the time-consuming sponge cake base for a layer of ladyfingers soaked in melted lemon sorbet. For easier assembly, we used a loaf pan instead of a round mold.

Then: Boiling green onion, cabbage and celery together made the vegetables bland and mushy. The 1972 recipe included butter and MSG, a chemical additive that was used to boost flavor but is rarely found in today's recipes. Originally, the recipe called for raw pork, which was boiled until it became tough and tasteless.

Now: Assembling the soup in a jar and simply pouring boiling water over top of the ingredients keeps new additions like carrot, bok choy and snow peas colorful and crisp. Today, chili garlic sauce and fresh ginger season the dish, making it even tastier. Subbing in shredded rotisserie chicken cuts the cooking time while keeping the meat flavorful and juicy.

Then: The only vegetable used in the original filling was onion, which was boiled with beef to eke out as much flavor as possible. The mashed potatoes were made with evaporated milk&mdasha wartime staple still popular in the 1950s. Served in four individual casseroles, the early recipe took too much time and too many dishes.

Now: We sautéed the onion and beef instead, and tossed in tomatoes, carrots and a dash of cinnamon for extra flavor. We updated the potatoes by using tangy sour cream and milk for a smooth texture. We sped things up by serving it family-style in the same skillet used to cook the beef.

Then: This classic chocolate cookie recipe originally included flour. These cookies were coated with a layer of melted semisweet chocolate, making them super-sweet. The dough needed to be chilled for 5 hours before baking.

Now: We eliminated the flour to make this and gluten-free. We ditched the coating and added bittersweet chocolate chips and chopped walnuts to the batter for a richer flavor and texture. Our testing showed that there is no need for the chilling step, so now the recipe only takes 30 minutes start to finish!

Then: Processed cheese slices were dipped directly into the batter before cooking. The 1949 version included bran flake cereal for a crunchy texture. The original recipe called for these pancakes to be served without syrup.

Now: Instead of wrapped cheese, we opted for a rich, creamy ricotta to boost the flavor. We folded in whipped egg whites for a smooth and fluffy hotcake. Ours is topped with a vibrant blackberry-orange sauce, to make this a sweeter treat.

Then: The sauce didn't stick well to the elbow- shaped pasta. Originally, this dish needed to bake for 45 minutes after prep, making the total time almost 2 hours. The recipe called for pimiento cheese as the base of the sauce, making it taste processed.

Now: We used large shells to capture the cheesy goodness and add extra flavor to each bite. Putting the casserole under the broiler gives it a crusty, golden top and shaves over an hour of the total time. We sautéed fresh peppers, then added sour cream and cream cheese for a flavor upgrade.

Then: The old version was topped with meringue and needed to be served immediately. The original recipe called for a store-bought pie crust that required baking. In 1962, the mousse was set with gelatin, an ingredient that can be tricky to use.

Now: We finished ours with a chocolate whipped cream so the whole pie can be made up to one day ahead. We opted to make this a no-bake pie with a cookie crust, which shaves 30 minutes of the total time. For easier prep with fool- proof results, we melted marshmallows with chocolate.

Then: Upside-down cakes date back the the Middle Ages, but the pineapple version didn't become mainstream until 1925, when Dole Food Co. held a recipe contest to promote its exotic pineapple products. The cake gained popularity in the '50s when island fever swept through the U.S. and convenience items like canned fruit were trendy.

Today: We made individual Bundts, adding coconut milk to boxed cake mix for a tropical vibe. We also replaced the classic processed maraschino cherries with a fresh blueberry topping.

Then: These chocolate-covered creams became Cincinnati's signature sweet in the mid-19th century. The Bissinger family&mdashonce the official candymakers of the French Empire&mdashbrought them to Ohio after fleeing Paris before the Revolution of 1848. Other confectioners soon followed, sometimes adding nuts or coconut.

Now: Most early opera cream recipes required rolling out and coating each candy individually. Our version is easier and faster: We spread the cream on one large tray, topped it with chocolate, then cut it into bite-size squares. We also gave these treats a pop of color by folding in pistachios, and added a sprinkle of sea salt.

Then: Although not technically a pudding, this simple dessert gets its name from the Ozark region in the Midwest, where it originated. As it bakes, the nut-and-apple filled batter forms a crisp cookie crust over a gooey, pecan pie-like filling.

Now: When we made our 1975 version, it fell after baking&mdasha sign of too much baking powder&mdashso we halved the amount of today's recipe. We also folded in fresh blackberries and ginger to add a bit of tartness and spice, then saved some of the fruit and pecans for a pretty topping.

Then: While the original recipe for these cookies can be traced back to seventh-century Arabia, many countries have their own version. Since 1950, we've published a handful of these recipes with names like Mexican Wedding Cookies, Russian Teacakes and Viennese Crescents.

Now: Earlier recipes required grinding nuts and mixing dough by hand. Today, we sped things up with a food processor and let the nutty flavor stand out by cutting some sugar. We also swapped out the bitter walnuts of our 1961 version for oiler pecans, which help keep the cookies moist.


Chocolate Paleo Bars

The best part about these completely vegan paleo snack bars is that they don’t need to be refrigerated, making them a great “on the go” healthy option.

If you’ve ever tried a store-bought Larabar, this is the same basic concept.

The bars are made up of healthy ingredients, including dates, nuts, and antioxidant-rich cacao powder and you can customize the recipe by varying the add-ins each time to make different flavors.

Chocolate Almond Joy Bars: Use raw almonds instead of walnuts, and add a handful of shredded coconut or 2-3 tbsp melted coconut butter before processing.

Nutella Paleo Bars: Use hazelnuts as your nuts of choice, and you can also add 1-2 tbsp of my Healthy Nutella Recipe if desired.

Chocolate Orange Paleo Bars: Use cashews or walnuts, and add 1 1/2 tsp orange zest before processing.

Super Chia Paleo Bars: Use any nuts you wish, and throw in 2 tbsp chia seeds before processing.

I first made this recipe almost eight years ago… and it is still one of my favorites today!

If you make the plain chocolate version or any of the variations, please feel free to rate the recipe or leave a comment below.


Watch the video: Centre Filled Date Bars in Egypt full automatic line (December 2021).