Decadent Saffron-Rose Dates

By Talya Lutzker / Inspired by Heidi Swanson
Medjool dates
Everything about these delicious baked beauties scream self-love, nourishment, and deep-seated support. Enjoy them with a mug of tea or your favorite plant-based milk to build healthy Ojas and seal the deal. The homemade pumpkin seed butter is something you must make, even if you eat it straight out of the jar.
No ratings yet
Prep Time 12 mins
Cook Time 8 mins
Total Time 20 mins

Ingredients
  

  • 2 pinches saffron
  • ¾ teaspoon rose, anise, cinnamon, or vanilla extract
  • ¼ teaspoon ground cinnamon or cardamom optional
  • 12 Medjool dates unpitted
  • 2 Tablespoons ghee or coconut oil, melted
  • teaspoon flakey mineral-rich salt
  • 2 Tablespoons raw pumpkin seed butter or tahini
  • 1 Tablespoon olive oil extra virgin
  • ½ teaspoon rose powder

Instructions
 

  • Put one of the oven racks on its highest placement and preheat the oven to 350 degrees.
  • In a small bowl, combine the saffron, rose extract, and optional cinnamon. Let the saffron steep for 2 minutes.
  • Melt the ghee or coconut oil and pour into a small bowl. Stir in the saffron mixture.
  • Put the dates in a medium sized bowl. Pour the ghee mixture over the dates and toss so that every date is coated.
  • Arrange the dates in a single layer in an ovenproof baking dish, such as a cast iron skillet.
  • Sprinkle the dates with salt and put them in the oven on the highest rack possible.
  • Bake for 5 minutes, then raise the heat to broil and cook for 2 to 3 minutes, or until the tops of the dates turn brown and plump.
  • Remove from the oven and give the dates another quick toss. Let the dates cool for 15 minutes or until they feel warm enough to handle.
  • Slice one side of each date, opening it like a book to remove the pit, and stuff with ½ teaspoon raw pumpkin seed butter and arrange on a plate.
  • Drizzle with olive oil and sprinkle with rose powder. Serve immediately.

Notes

Ayurveda Every Day Tip: Although these dates taste best served warm, it’s OK to save some for later. Store them in an air-tight container in the refrigerator for up to 2 weeks and bring them to room temperature before eating. They also travel extremely well.
For some of the world’s best tasting, organic ghee, go here.
For a treasure trove of vegan Ayurvedic recipes, grab a copy of Talya’s best-selling cookbook, The Ayurvedic Vegan Kitchen.
===
How To Read The Dosha Of This Recipe
• “V” stands for Vata – made from the elements air & ether
• “P” stands for Pitta – made from the elements fire & water
• “K” stands for Kapha – made from the elements earth & water
• The “-“ symbol after V, P or K means that the recipe helps calm or decrease the dosha it follows.
• The “+” symbol after V, P or K means that the recipe aggravates or increases the dosha it follows.
• The “=” symbol after V, P or K means that the recipe has a balancing or neutral effect on the dosha it follows. It neither increases nor decreases the dosha it follows.

You May Also Like

Warm Chai Smoothie

Warm Chai Smoothie

For mornings when you’re ready for nourishment but want to keep things light, say hello to the Elevated Warm Chai Smoothie!

read more
Chicken Vegetable No-Noodle Soup

Chicken Vegetable No-Noodle Soup

The Best Chicken Vegetable No-Noodle Soup There are so many reasons to love this soup... Easy to digest, bone strengthening, and healthy for your heart and lungs, it’s also hearty, delicious, satiating without weighing you down, infused with adaptogens, and amazing...

read more
Back to Balance Rice Bowl

Back to Balance Rice Bowl

This simple yet satisfying meal has saved my digestive system so many times! Delicious and nourishing, it’s a cleansing balm for your gut.

read more

Pin It on Pinterest