Vegan, gluten-free, dairy-free, paleo, no-cook, no-bake and most importantly totally guilt-free 4-ingredient healthiest date and almond candy are sweet and chewy with a bit of crunch. Hands down the healthiest candy that you will eat this holiday season!
All the holiday cookies, cakes, desserts!!!
Raise your hand if you are buried knee deep in sugar and butter. If you can see both my hands are up… way up.
I present to you this healthiest date and almond candy that you will need, want, love in December, January, February, March… well you get the idea.
Am I getting ready for January way early? Am I giving options for all those healthy folks out there? Whatever the case may be, you are gonna stock your fridge with this vegan date recipe all year long.
SWEET. CHEWY, CRUNCHY. So good.
I have been making batches of these raw healthy snack to add to my cookie tray. It looks indulgent, tastes like a piece of caramel. but, it is so darn good for you.
The key players in this healthiest date and almond candy :
- Almond butter
- Sliced Almonds
- Coconut oil
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Few pointers on this healthy homemade snack recipe-
DATES – Refer picture above – These are two types of dates generally found in grocery stores – Soft, plump Medjool dates and drier, chewier Deglet noor variety. I love to use 11 soft Medjool dates in this recipe. But, if you cannot find them, then let that not stop you from making these delicious date nut recipe. Use 25 Deglet noor dates instead (pitted of course)
COCONUT OIL – Use solid coconut oil! Since we are in the middle of December, my room temperature coconut oil was at a solid state. If it is a warmer part of the year or if you live in a hotter place and your coconut oil is liquidy, then chill in the refrigerator for few hours ahead to solidify before using. Why is this step important? When the date and almond butter mixture is processed well, the oils from the almond butter and coconut oil will seperate. Solid coconut oil will keep that to a minimum.
ALMOND BUTTER – I used my favorite brand ( Barney’s No stir ).
How to make this healthy date recipe?
(Refer pictures above from left to right)
- Add pitted dates, almond butter and coconut oil into the food processor.
- Grind until it begins to gather together and you will see oils beginning to seperate, This is the perfect texture. (Stop processor and scrape sides couple of times)
- Add sliced almonds and process for just 5 to 10 seconds, until almonds are incorporated.
- We don’t want to break the almonds into smaller pieces, process until it just begins to mix in.
Remove blade and stir everything together to form one mass using a spoon
(Refer pictures below)
5. Roll between to pieces of parchment to form a square. Chill in the refrigerator overnight to firm up. Cut into small squares or rectangles
6. Wrap in pieces of parchment and store in refrigerator.
7. Store candy in the refrigerator until eating. It is the perfect texture when cold. Room temperature will feel a little oily.
Go ahead enjoy a good piece of candy and feel good!!!
Healthiest Date and Almond Candy
- 11 large Medjool dates, pitted, refer notes
- 1/4 cup almond butter, exact measure
- 1 tablespoon coconut oil, room temperature, refer notes
- 1/2 cup sliced almonds
- Add dates, almond butter and coconut oil into a food processor. Process until it begins to gather together (scrape processor 2 times in between). You will oil beginning to seperate ---> perfect texture.
- Add sliced almonds and process for just about 5-10 seconds (scraping sides once in between) for the almonds to incorporate. We want most of the almonds to remain as is, since it adds lovely texture to the candy.
- Remove the blade and stir with a spoon to make into one mass. Dump on a piece of parchment paper and place another parchment paper on top, roll gently to make a 5x5 inch square (just an apprimate). Transfer onto a plate along with the parchment and refrigerate overnight to firm up. EAT CANDY COLD!Important note - Try not using your hands when working at this step, since the warmth from your hands will extract more oils.
- Cut into 20 squares, wrap each into a piece of parchment paper, twist ends and refrigerate. Alternatively, cut squares can be placed in any covered container in the refrigerator to snack anytime.
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