I’d like to thank, from the bottom of my heart, everyone who has sent well wishes to my grandpa (and my family) since his major surgery several weeks ago. Grandpa’s doctors are amazed at how he’s going post-surgery, but the reality is that he’s 91 and the recovery process is going to take some time. Subsequently, my grandma and mother are still spending hours at the hospital each day, and my father is becoming such a chauffeur par excellence that I may have to procure him a proper driving hat one of these days. As for me?
Well, I’m still doing whatever I can, wherever I can, to help out.
Giving hugs, singing, calling on the phone to talk at length about the minutiae of my own life (which is helpful because it’s, erm, a distraction? Yes, that makes sense), cooking and, of course, making sweet treats.
My mum recently mentioned to me that grandma has spoken of craving sweets, but that she doesn’t have the time nor energy to bake amidst taking care of herself, the house, the garden, the cantankerous washing machine, and grandpa.
Anyone who knows me (or has seen my recipe page) knows that sweets are my forte (or at the very least are my favourite things to make in the kitchen).
As a result, any mention of someone I love desiring dessert is nothing less than a call to arms for me. If I had a cape, it would be made of maple syrup, nuts, chocolate, and fairy-floss, and it would float lightly in the air behind me without getting my hair sticky. (It would be a Magic Cape.)
A few weeks ago, I made my grandma a batch of my raw vegan brownies with icing of pure amazingness, using agave instead of honey (she’s allergic). To all you non-believers: if an 82 year old woman who used to feed her children junket can fall head over heels for my raw vegan brownies, so can you. So. Can. You. (BFF.)
Yesterday, however, I whipped up something simpler yet no less delicious than the brownies. Drawing on both my grandmother’s tastes (loves dates, loves coconut) and her allergies (no raisins, no hazelnuts [her allergies towards beef, ham, tomatoes, cheese, and wheat didn’t matter here]), I made these gorgeous and tasty Date Coconut Cashew Dessert-slash-Energy Treats.
I hope you like them too.
Raw Vegan Date Coconut Cashew Energy Treats
- 1/2 cup cashews
- 1/2 cup almonds
- 1 cup fresh dates (I was unable to find Medjool dates so used Deglet Nour dates, which are a bit less moist. You may need to add a few more dates if using Deglet Nours.)
- 1/2 cup desiccated coconut
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- pinch salt
- extra desiccated coconut, to roll
- Place the cashews and almonds in a food processor and pulse until very finely chopped. Add in the dates and process until the mixture is well blended and starting to clump together. (It may look quite dry, but what I do is grab a bit of the mixture between my fingers and see if it presses together cohesively. If it does, we’re golden.)
- Add the 1/2 cup of coconut, vanilla, cinnamon, and salt, and process to combine.
- Pour about a 1/4 cup of extra desiccated coconut into a bowl. Roll the mixture into about 20 small balls, then coat each one in coconut. Puuuuurty.
- Deliver to your loved ones. (Taste-testing one or two first. You know, just to be sure everything’s on the up and up.)