Listen, folks, I know what you’re thinking. Or what you will be thinking when you read the ingredients. I have been a snob about using medjool dates ever since we first adopted a plant-based diet in 2020 and gradually got better and better at the “whole food” part.
At first I couldn’t eat tofu or seitan, hated vinegar, and wouldn’t even try medjool dates as a sweetener in recipes. All I saw when I looked at them was pitted prunes pitted prunes and I have a history.
The History
This one time, I had a large carton of pitted prunes on my desk beside me to eat just a few. I was working on a novel that day. Well, I fell into the story. This happens sometimes. My fingers fly over the keys, but all I’m seeing is the scene in my mind, and I’m as excited to find out what happens as I hope the readers will be. It’s just like I’m watching a movie unfold in my mind, and racing to transcribe what’s happening onto the page.
You know how when you’re watching a good movie and there’s a tub of popcorn in your lap, and suddenly you reach in for more and only feel the bottom of the tub, but have no memory of eating it?
Yeah, well, substitute “carton of pitted prunes” where it says popcorn. Suffice to say the results were no fun, and left me with a lifelong disgust at the thought of pitted prunes.
Back on topic: Medjool dates are NOTHING like pitted prunes.
I first decided to give them a try for a my carrot cake recipe, and at that time I was getting them from the bulk bin at a local food market. They were very big and very dry, and even after a lot of soaking, were still pretty tough. Even with a high speed blender on the smoothie setting, there were still little pieces of dates floating around in the carrot cake batter or whatever concoction it contained.
Well, this time, I got the dates in plastic package from the grocery store, and when I opened them, I was really surprised. They’re moist and soft and wonderful. They still have little pits in them, so you have to split them open and roll those out. It’s so easy, you can do it with your fingers, but I usually just slice them open with a knife on a cutting board.
Dates are high in:
Magnesium
Manganese
Potassium
Vitamin B6
Copper
Fiber
In fact 100 grams of dates (about 4 dates) have as much fiber as a whole cup of whole wheat pasta, or 1/2 cup of lentils!
So please give this a try. You will not believe how rich, creamy, smooth, and sweet this cocoa is. Downright decadent. You might even need to add more milk to ease its richness.
I did add a small handful of Dandy brand vegan mini-marshmallows, which are not a whole food, but are plant-based. And by a handful I mean, 1/4 cup. However, I’ve also added how to make your own foamy, creamy topping with a little bit of milk and maple syrup and a coffee/foam frother.
Enjoy!
WFPB Hot Cocoa Recipe
Part 1
3/4 cup water
300 grams medjool dates, pitted and chopped (about 11 dates)
1/4 cup unsweetened cocoa powder
Put the water and chopped dates into a saucepan to heat. Bring to a low simmer and continue stirring occasionally for 3 minutes or so. Add the cocoa and stir continuously for another minute or so as it begins to thicken. If it starts sticking to the pan, remove from heat.
Part 2
1 cup soy milk with
1 teaspoon vanilla
Pour the milk and vanilla into the pan with the cocoa mixture and stir until well blended. (No heat.) Then pour into the smoothie cup of your high speed blender. This works better in a slender shape than in a wide or bowl-shaped container. Blend on smoothie setting.
Part 3
2 & 1/2 cups more soy milk
1/4 cup vegan mini-marshmallows or soy milk foam topping (below.)
Pour this smooth, thick, sweet concoction from the blender back into the pan. Use a flat spatula to scrape every bit you can from the blender cup. Then add 2 & 1/2 cups more soy milk. Stir to blend and heat while stirring and heat until it’s nice and hot. You don’t want it to boil at this point, just heat to a good hot drinking temperature, remembering it will cool fast, once poured.
When it’s hot, ladle into mugs. Top with those mini-marshmallows, OR if you’d prefer keep this 100% pure WFBP, here’s an even better idea.
Creamy Foamy Topping Option
For this one, you need a foamer
1/3 cup soy milk
1 teaspoon maple syrup
A sprinkle of cinnamon
If you have a foamer, pour a small amount of cold soy milk into a mug. Add a teaspoon of maple syrup. Foam with the foamer until frothy and light.
Pour over cocoa. Sprinkle with cinnamon, and serve.
There’s more about my discovery of the foamer here, along with a recipe for chickpea salad sandwich spread.
Who has enough Christmas romances to start her own Hallmark Channel competitor?
This little elf right here!
