4 unique Valentine’s Day recipes using Medjool Dates

Not sure what to do on Valentine’s Day? Pastry chef Anna Olson shared a few “date” ideas, that are sweet and savoury.

Charcuterie Flatbread with Natural Delights Medjool Dates,
Prosciutto & Parmesan

Recipe by Anna Olson

Makes 2 flatbreads
Serves 4 to 6
Prep Time: Under 10 minutes
Cook Time: 5 minutes

2 pre-baked flatbreads (store bought, or Anna’s recipe, below)
8-12 slices prosciutto
1 ½ oz (45 g) Parmesan shavings
½ cup (125 mL) julienned roasted pepper strips
8 pitted Natural Delights Medjool Dates, roughly chopped
2 Tbsp (30 mL) Italian parsley leaves
Honey or balsamic glaze, for drizzling

1. Preheat the oven to 400°F (200°C). Place the two flatbreads onto a parchment-lined baking tray.

2. Arrange the prosciutto slices on top followed by the Parmesan shavings and the roasted red pepper strips. Sprinkle the Natural Delights Medjool Dates overtop. Bake the flatbreads for 5 minutes, to warm it through and soften the toppings.

3. Transfer the warm flatbreads to platter or cutting board and top with the parsley and a drizzle of honey or balsamic glaze. Slice or even tear the flatbread to serve it.

Anna’s Easy Flatbread

Makes 2 flatbreads
Serves 4 to 6
Prep Time: 15 minutes
Cook time: 6 to 14 minutes

2 cups (300 g) all-purpose flour
2 tsp fine salt
1 ½ tsp granulated sugar or honey
1 ¼ tsp instant dry yeast
2/3 cup (160 mL) lukewarm water
6 Tbsp (90 mL) thick plain yoghurt
1 Tbsp olive oil, plus extra for brushing

1. Measure the flour, salt, sugar (if using) and yeast into a large mixing bowl. Add the water, honey (if using in place of sugar), yoghurt and 1 Tbsp olive oil and stir with a wooden spoon until too difficult to do so. Turn the dough out onto a worktable and knead for about 5 minutes, until elastic. Return to the bowl and cover bowl, letting the dough rise on the counter for 40 minutes.

2. To bake the flatbread, preheat the oven to 400°F (200°C). Divide the dough into 2 pieces and shape each into a ball. Use a rolling pin on a lightly floured work surface to roll each piece of dough into a flat circle or oblong shape just under ½-inch (12 mm) thick. Place these onto a parchment-lined baking tray and dock with a fork. Bake for 12-14 minutes until golden brown. If they happen to puff up like a pita bread, pierce each with a skewer to allow it to deflate, and brush with olive oil.

3. To pan-fry the flatbread, preheat a heavy-bottomed skillet** over medium high heat. Drop in a flatbread (do not grease the pan) and cook for about 3 minutes on each side, until the bread blisters and the blisters brown. Repeat with the second flatbread and then brush each with olive oil.

**You can divide the dough into 3 or 4 pieces to better fit into your skillet, if needed

Chewy Ginger & Natural Delights Medjool Date Cookies

Recipe by Anna Olson

Makes about 2 ½ dozen cookies
Prep Time: 15 minutes
Cook Time: 12 minutes

½ cup (115 g) unsalted butter at room temperature
2/3 cup (137 g) packed light brown sugar
¼ cup (60 mL) fancy molasses
1 Tbsp finely grated fresh ginger
1 large egg
1 ¾ cups (262 g) all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon, divided
½ tsp baking soda
½ tsp fine salt
1 ½ cups (220 g) chopped, pitted Natural Delights Medjool Dates
½ cup (50 g) rolled oats
¼ cup (50 g) granulated sugar

1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.

2. Cream the butter and brown sugar together by hand in a large mixing bowl until well combined. Stir in the molasses and ginger, followed by the egg.

3. Sift the flour, ginger, 1 tsp of the cinnamon baking soda and salt into a separate bowl. Add the Natural Delights Medjool Dates and oats and stir to break up the date pieces. Add the flour to the butter mixture and stir until the dough is evenly combined.

4. Scoop spoonsful of dough (about 2 Tbsp) and shape into a ball. Stir the granulated sugar and remaining 1 tsp of cinnamon in a shallow dish. Roll each cookie into the sugar and place onto a parchment-lined baking tray, leaving 2 inches between the cookies.

5. Bake the cookies for about 12 minutes until they brown around the edges a little. Transfer the cookies to a rack to cool.

The cookies will keep for up to 4 days in an airtight container or can be frozen for up to three months.

Natural Delights Medjool Dates & Spice Chocolate Layer Cake with Cream Cheese Frosting

Recipe by Anna Olson

Makes one 2-layer 8-inch (20 cm) cake
Serves 10
Prep Time: 25 minutes
Cook Time: 35 minutes

Cake:
1 ½ cups (220 g) Natural Delights Medjool Dates, pitted
2 oz (60 g) dark baking chocolate, chopped
1 tsp baking soda
1 1/3 cups (330 mL) boiling water
¼ cup (60 g) unsalted butter at room temperature
1 cup (200 g) packed light brown sugar
2 large eggs
1 cup (150 g) all-purpose flour
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp ground cinnamon
1 tsp baking powder
½ tsp fine salt
¼ tsp ground cayenne pepper

Frosting:
6 Tbsp (90 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar
1 pkg (250 g) cream cheese, softened
2 tsp vanilla extract

1. Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.

2. Place the Natural Delights Medjool Dates, chocolate and baking soda in a heatproof bowl. Pour the boiling water over the dates and let sit for 10 to 15 minutes to soak. Pour everything, including the liquid, into a food processor (or use an immersion blender) and purée until smooth.

3. Cream the butter and brown sugar together by hand until well combined. Add the eggs one at a time, mixing well after each addition (you may wish to switch to a whisk). Add the Natural Delights Medjool Dates mixture and whisk in.

4. Sift the flour, cocoa powder, cinnamon, baking powder, salt and cayenne into the bowl and whisk until well combined. Divide the batter between the two pans and tap the pans. Bake for about 35 minutes until a tester inserted in the centre of a cake comes out clean. Cool the cakes in their pans on a cooling rack for 15 minutes, then tip the cakes out of the pan to cool completely.

5. For the frosting, beat the butter and icing sugar together using electric beaters or a stand mixer fitted with the paddle attachment until fluffy and smooth, about 3 minutes. Add the cream cheese and vanilla and beat on medium speed for another 3 minutes until fluffy and the frosting holds its shape well.

6. To assemble the cakes, place one cake layer onto a plate or platter and spread or pipe half of the frosting onto the top of the cake. place the second cake layer on top and repeat with the remaining frosting. Chill the cake uncovered until ready to serve.

The cake will keep, loosely wrapped and refrigerated for up to 3 days.

Roasted Chicken with Natural Delights Medjool Date Mole Sauce

Recipe by Anna Olson

Serves 4 to 6
Prep Time: Under 15 minutes
Cook Time: 60 minutes

Natural Delights Medjool Date Mole Sauce:
2 dried ancho chili peppers
2 cups (500 mL) tinned diced tomatoes
2 small fresh corn tortillas (or 1 cup corn tortilla chips)
1 large cooking onion, peeled and diced
3 cloves garlic, chopped
¾ cup (110 g) chopped, pitted Natural Delights Medjool Dates
3 Tbsp (45 mL) chipotle peppers (chopped peppers and sauce combined)
2 Tbsp (30 mL) natural peanut butter
2 oz (60 g) bittersweet or unsweetened baking chocolate, chopped
Juice of 1 lime
2 ½ tsp ground cumin
2 tsp ground coriander
¾ tsp ground cinnamon
Salt & pepper

Chicken & Serving:
1 3-4 lb (1.4-1.8 kg) whole chicken**
Cooked basmati rice, sour cream, chopped fresh coriander, lime wedges and extra corn tortillas, for serving

1. Preheat the oven to 400°F (200°C).

2. For the mole sauce, pour boiling water on top of the ancho chilis in a bowl and let this sit until cooled to room temperature. Remove and discard the stems of the peppers. Add the peppers along with the remaining ingredients into a blender or food processor and purée until well combined (but the sauce does not need to be smooth). Season lightly with salt & pepper.

3. Pour half of the sauce in the bottom of a large roasting pan. Arrange the chicken pieces over the sauce in a single layer and with the skin-side up. Season lightly and pour the remaining sauce overtop. Bake the chicken uncovered until the chicken is fully cooked, 45 to 60 minutes.

Serve the chicken and sauce over rice, with sour cream, coriander leaves and lime on the side, and use the corn tortillas to dip into the sauce.

**The chicken can be purchased already cut into pieces, or you can break the chicken down into breast, leg and thigh portions, leaving the bones and skin on, and cutting each of the breast portions in half.