Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.
If you don't have a date yet for Memorial Day, don't worry, there's still time to head to the store, pick up a whole bag of dates, and make yourself (and a few high-minded) friends a cannabis-infused trail snack that's delicious, nutritious, and guaranteed to alter your perception of reality for the rest of the summer. Okay, at least for a few hours!
Adapted from Myra Kornfeld, an instructor at the Natural Gourmet Institute for Food and Health, these 100% vegan Date Almond Bars prove that pot food can satisfy your sweet tooth without tons of butter and sugar, making them ideal for medical marijuana patients, or anyone else who wants to get high in the healthiest way possible. So whether you're heading to a friend's BBQ, a clambake at the beach, or a just hanging heavy at home with a few good buds, kindly consider whipping up a back of these quick, easy treats.
It's a date!
Date Almond Bars
-2 cups pitted dates
-1 cup whole almonds (or a combination of almonds, walnuts and pecans)
-1 teaspoon vanilla extract
-1 cup rolled oats
-1 cup dried shredded coconut
-1 ½ whole wheat pastry flour
-½ teaspoon ground cinnamon
-zest of one lemon
-½ cup melted cannacoconut oil
-¼ cup agave nectar
-2 tablespoons fresh lemon juice
-½ teaspoon salt
-Preheat oven to 350ºF. Line a 8” x 8” baking dish with parchment paper.
-Add the dates to a medium saucepan. Cover with water. Bring to boil and let sit for 10 minutes. Drain, reserving the cooking liquid. Transfer dates to a food processor and puree with one tablespoon of cooking liquid until smooth.
-Toast almonds in a moderate oven until fragrant and golden. Pulse in the food processor a few times until the nuts are ground coarsely.
-Add the dates and nuts to a medium bowl and stir in the vanilla, cinnamon, almond extract and salt.
-In a medium bowl, combine oats, coconut, flour, cinnamon and lemon zest. In a separate bowl, whisk together the cannacoconut oil, agave nectar, lemon juice and salt. Pour the syrup mixture into the flour mixture and stir until all the dry ingredients are moistened.
-Divide the dough into two equal parts and press half into the pan, making an even ¼ inch layer. Bake for 20 minutes, until lightly golden.
-Spread the date-almond mixture evenly over the crust. Sprinkle the remaining dough on top and lightly press it into dates. Bake bars an additional 15 to 20 minutes, until the top is lightly golden. Cool ½ hour. Lift the parchment from the pan and cut into squares.