Vegan Mofo Post #11: Cacao & Peanut Butter Stuffed Dates

Who needs candy bars when dates provide irresistible ooey gooey goodness?

It's National Dessert Day and a fine time to share a four ingredient sweet and salty snack.

Dates are a sweet, divine decadence that one can split open and shove anything inside. Or eat plainly.

Recently, on a trip to the new Burlington Coat Factory downtown, I bought a package of Food Empowerment Project recommended Essential Living Foods Cacao Powder, a steal at $3.99, another birthday present to myself.

Stuffing dates should also be a mandatory weekend escape. There are many, many ways to craft-- nutty butters, chocolate and coconut oil, or pumpkin nougat (later). With raw crunchy salted peanut butter, a generous sprinkle of fair trade bliss, and a bit of cinnamon spice, this little treat in the afternoon feels so special and nice.

Peanut Butter Stuffed Dates Ingredients and Preparation

8 dates

2 tablespoon Trader Joe's Chunky Peanut Butter

1 teaspoon cacao powder

1 teaspoon cinnamon

Open up the dates and pit if needed.

Spoon in the peanut butter.

Sprinkle with cacao powder and cinnamon.

Not exactly a glamour shot, but these were good!

Close up shot. As scrumptious as candy.

Vegan Walnut Cheese Stuffed Miniature Bell Peppers

Crunchy snack stuffed with delicious walnut goodness.

Ah the bell pepper- one of life's most yummy "bowls" meant to be packed with a centered flavor.
Walnuts sounded perfect, especially turned into an intriguing "cheese." If raw cashews could be an amazing substitute, walnuts would be terrific.
After soaking and pureeing, walnuts creamed beautifully and added ingredients complemented flavors just the way I imagined- a little salty, savory "cheese" with tiny walnut pieces that crisp, fresh bell peppers were proud to be filled with. Very, very scrumptious and addicting appetizer or snack to munch on- picnic lunches will love these colorful babies!
Easy to make, but lots to clean up. Haha! :)

Vegan Walnut Cheese Stuffed Miniature Bell Peppers Ingredients and Preparation

1 cup raw walnuts (soaked for 3 hours)
1/3 cup tahini
3 tablespoon nutritional yeast
2 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon white pepper
8-9 miniature bell peppers, seeded and hollowed

Puree walnuts with some of the water (about 2 tablespoons worth) into a blender.
Add tahini, nutritional yeast, olive oil, lemon juice, turmeric, salt, and pepper.
Mix until smooth and creamy.

Fill each bell pepper with walnut "cheese," being sure that it gets to the bottom.

Ready to eat!

Garlic Spice And Everything Nice Roasted Chickpeas

Crunchy, tasty chickpeas perfect for snacking and salad topping!

It's sayonara to April, a month of infinite rain showers.
Now May is coming along hopefully with promised flowers, sunny delight (not that artificial orange stuff), Mother's Day,  my mother's birthday, and Virtual Vegan Potluck! Busy. Busy. Busyyyyyy!
For a yummy little snack that is an excellent addition to summer picnic baskets by itself or atop of crisp green lettuce and vegetables, look no further than roasted chickpeas! These little nuggets are seasoned with sweet and spicy flavor kissed by garlic flare.
If there's no popcorn or potato chips or no carrots, roasted chickpeas will rescue any munchy appetite!

Garlic Spice And Everything Nice Roasted Chickpeas Ingredients and Preparation

1 can chickpeas, drained and rinsed
2 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon coriander
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 450 degrees and lightly spray or apply baking sheet with parchment paper.
After draining and rinsing chickpeas, dry them off with a towel, soaking as much extra wetness as possible.
In a small bowl, combine chickpeas with olive oil, garlic powder, cumin, turmeric, cinnamon, ginger, coriander, salt, and black pepper.
Scatter them onto cookie sheet and bake for 30-45 minutes, watch in the last few minutes, making sure they're browned and not blackened!

A few burnt ones, but other than that- chickpea heaven meant to be shared!