Date Shortbread | Food photography and vegan baking recipe by Jennifer | Miss Walter’s | www.misswalters.com

Date Shortbread

So when one of your best friends gifts you 1kg of dates, well then you gotta do something with it. Make it count. In my case, my friend is vegan so, challenge accepted for a vegan bake with dates. Recently these raw energy balls with dates seem to be everywhere… so of course, I want to go in a different direction, ha.

This weekend I visited the Authentic trade fair. This is an annual fair for small business owners who produce locally and value fair-trade. There, I discovered two lovely Swiss food producers: Nudelwerkstatt “La Martina” and producers of special spice blends “Chalira”. While La Martina turns nettle into a very yummy ravioli filling, Chalira creates intriguing spice blends. One of their blends, Dunya, is the hidden champion of this vegan date bake. Oh and before I forget, this vegan bake is also wheat-free and white sugar-free.

 

This recipe for vegan Date Shortbread is:

  • Vegan (no dairy, no eggs)
  • Gluten-free
  • No added white sugars

 

 

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan recipes to discover even more amazing vegan desserts.

 

Vegan date shortbread / recipe by Miss Walters
Me, totally rocking dungarees and fake pearls, and my friend back in the days.

Vegan date shortbread / recipe by Miss WaltersVegan date shortbread / recipe by Miss WaltersVegan date shortbread / recipe by Miss Walters

 


Date Shortbread


150g dates
100g hazelnuts
50g oats
75g buckwheat
1.5 tsp. cornstarch
3 tsp. rose water
1 tsp. dunya spice blend
7 tbsp. hazelnut oil
4 tbsp. nut butter

 

How to

Chop 100g of the dates into small pieces. Add the rest into your food processor (without the stones). Crush the dates together with the hazelnuts until smooth. Add the oats, buckwheat and the cornstarch. Combine well. Add the oil, nut butter, the rose water and spice blend. Again, combine well. Now add the chopped dates. The consistency should be gooey. Form a ball, wrap it in cling film and place it in the fridge for about 1h.

Preheat your oven to 180 degrees C. Line a brownie baking tin (approx. 27×20 cm) with baking parchment. Using a spatula, distribute the dough evenly in the tin. Bake for approx. 15 minutes until the sides are browning.

So again, about that spice blend…in case you cannot get your hands on it (but you totally should…). The blend contains coconut blossom sugar, rose petals, cinnamon, coriander (cilantro), peppermint, anise, pepper, ginger, cloves, juniper berries. So whatever you have in your kitchen that comes close to that, throw it in. The shortbread will also be super yummy without this heavenly spice explosion, just saying…

 

Vegan date shortbread / recipe by Miss WaltersVegan date shortbread / recipe by Miss WaltersVegan date shortbread / recipe by Miss WaltersVegan date shortbread / recipe by Miss WaltersVegan date shortbread / recipe by Miss Walters

Hungry for more?

I got you, babe! Make sure you check out my other plant-based recipes!

How about delicious Banana Chocolate Muffins, amazing Oat Cookies or yummy Cranberry Ginger Cookies?

Have we met?

Miss Walter’s - a blog based on sweet vegan recipes that wow your vegan & non-vegan friends alike.

Meet Jennifer

Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.

 

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