- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
1 Hour, 20 Minutes
Diets 
Did you even stop to think about a date? It’s like a caramel candy that grows on a tree — and it’s a delicacy that moonlights as a fruit. Incredible. Likewise, this dessert can also play two parts. Serve it hot and gooey with the dark chocolate chips oozing into the date filling, or (my personal preference) straight from the fridge for a sweet and salty refreshing bite. Enjoy the wonders of a date, either way you try! Yields 16 squares
1 cup Mishpacha Flour
1/3 cup confectioners’ sugar
2 and 1/2 tablespoons Gefen Cocoa Powder
pinch salt
1 teaspoon vanilla extract
1/2 cup Gefen Canola Oil
12 Medjool dates, pitted
2 teaspoons instant coffee granules
1/2 teaspoon Gefen Cinnamon
1 teaspoon vanilla extract
1 cup boiling water
1/2 cup Glicks Chocolate Chips
1/2 teaspoon coarse sea salt
(parve) vanilla ice cream, for serving
pomegranate arils, for serving
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line an eight-inch (20-centimeter) square baking pan with parchment paper.
To make the filling: In a small bowl, place dates, coffee, cinnamon, and vanilla. Pour boiling water over the mixture, making sure all the dates are submerged. Set aside.
Meanwhile, mix all crust ingredients together in a bowl. Spread the resulting dough into the bottom of the prepared pan.
Without draining the filling, use a spoon (or an immersion blender, but I prefer mundane utensils) to mash the date mixture until it’s nice and smooth. Don’t worry if there are a few chunks of dates in there.
Pour the filling over the crust, spreading evenly. Sprinkle the top with chocolate chips, gently pressing them into the mixture. Sprinkle the pan with sea salt.
Bake for 35–40 minutes. Serve with vanilla ice cream and pomegranate arils.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
How Would You
Rate this recipe?
Please log in to rate
Is the crust supposed to be the consistency of a dough? It’s runny like a batter
From the instructions it sounds like it should be more of a dough that you need to press into the pan and it shouldn’t be like a batter. Did you follow the directions exactly for the crust?
yes I did, that’s why I’m wondering if the amounts are correct.
Someone on the Kosher.com team just tried this recipe for Shabbos. They reported back that the dough is definitely runny, more of a batter, but it bakes up like a crispy shortbread. We will be updating the recipe to reflect that. Thanks!