Writing my previous post on PS Air Bar brought up many childhood memories of the times spent in the low desert.
(You can read that post here:
https://thetravelingdelanys.com/ps-air-bar-the-traveling-delanys/ )
When I think of Palm Springs, I think of the date palms.
More than 1000 date palms dot the area. The sweet, caramel-flavored desert treat is not native to the area. It was imported from the middle east in the late 1800s and since then it has become as iconic a symbol of Palm Springs as golf courses and midcentury modern architecture.
On our way to our grandparents’ house, we would often stop at Hadley’s, located off the 10 freeway (Apache Trail exit in Cabazon) just before the Highway 111 brings you into Palm Springs proper. Date shakes were always a favorite. My sisters and I would sit on the tailgate of the truck, swinging our legs in the sun and happily slurping our frosty delights.
Hadley’s Fruit Orchards
47993 Morongo Trail, Cabazon, CA 92230
Decades ago, I picked up this recipe card from the racks at Hadley’s and over the years, I have customized my recipe to suit our preferences.
Hadley’s Date Shake, Delany Style
Thick and cold, these shakes (best eaten with a spoon) have honeyed caramel undertones with little nubbins of dates speckled throughout.
Hadley's Date Shake, Delany Style
Equipment
- 1 Blender
Ingredients
- 1/2 cup dates, pitted and chopped We like Medjool, but any date will work
- 1/2 cup milk
- 1/2 cup root beer
- 3 cups Salted caramel ice cream Vanilla ice cream works also
- 2 ripe bananas, sliced
Instructions
- In a blender:
- Combine the dates and the milk. Blend to a creamy consistency.
- Add the ice cream, root beer and bananas and blend again.
- If the mixture is too thick, add a bit of milk or root beer to thin out as you blend.
- Pour into glasses and enjoy immediately!
Another of my favorite date recipes comes from www.DadaEats.Com.
Samah Dada’s Date Caramel Stuffed Cookie Bars are off-the-charts delicious! The addition of the cardamom gives these cake-like bars an Indian essence that pairs well with the dates and chocolate chips.
Date Caramel Stuffed Cookie Bars
Ingredients
- Date Caramel:
- 12 Medjool dates
- 1/4 cup Creamy almond butter
- 1/2 teaspoon Cardamom
- 1/4 cup hot water
- 1 tablespoon maple syrup
- 2 teaspoons Vanilla extract
- 1 pinch salt
- Cookie Bars:
- 1/3 cup Coconut oil, melted and cooled
- 2 eggs
- 2 teaspoons Vanilla extract
- 1/2 cup coconut sugar
- 2 1/2 cups Almond flour
- 1/2 teaspoon Baking powder
- 1/3 teaspoon salt
- 1/2 cup almond milk
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees and line a 9×5 loaf pan with parchment paper.
- Empty your dates into a bowl and pour hot water over them.
- Let soak for 5 minutes to soften.
- Remove from the hot water and transfer to a high-speed blender or food processor.
- To the blender, add the creamy almond butter, cardamom, hot water, maple syrup, vanilla, and pinch of salt.
- Blend thoroughly until completely smooth and set aside.
- In a medium bowl, combine the eggs, melted and cooled coconut oil, vanilla extract, and coconut sugar.
- In a separate bowl, whisk together the almond flour, baking powder, andkosher salt.
- Combine the wet and dry ingredients, and add the non-dairy milk to help everything come together.
- Fold in the chocolate chips.
- Transfer half of the cookie batter to the loaf pan, and spread it out nicely so it’s evenly distributed throughout the bottom of the pan.
- Add half of the date caramel in the center – spread it out evenly.
- Add the remaining cookie dough on top, spreading it evenly over the date caramel.
- Swirl a bit of date caramel on the top.
- Bake in the oven for 45-55 minutes, or until the loaf is golden brown on the outside and a toothpick inserted in the center comes out clean. It should be pretty gooey on the inside.
- Let cool completely before slicing and serving. Enjoy!
Last but not least: Chocolate Covered Dates!
These 5-ingredient treats taste just like a snickers bar!
I found this version on www.eatingbirdfood.com.
Chocolate Covered Dates
Ingredients
- 10 Medjool dates, pitted
- 2 tablespoons peanut butter I used creamy, but crunchy works too
- 10 pecan halves
- 3/4 cup chocolate chips
- 1 1/2 teaspoons coconut oil
- sea salt for garnish
Instructions
- Cut a slit in each date.
- Fill each date with peanut butter (about ½ teaspoon) and top with a pecan half. Set aside.
- Place the dates in the freezer for 10 - 15 minutes to firm up.
- Place the chocolate chips and the coconut oil in a microwave safe bowl and melt in the microwave in 15 second increments, stirring in between.
- Continue microwaving and stirring until chocolate and coconut oil are melted. (Approximately 2 minutes)
- Using a toothpick, dip each date into melted chocolate and use a spoon to coat the date until completely covered.
- Place chocolate covered date on a platter lined with parchment.
- Sprinkle a bit of sea salt
- Place the dates in the fridge to allow the chocolate to set.
- Keep leftover chocolate covered dates (if you even have any) in a sealed container in the fridge for up to a week
