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Jump To Recipe Jump To Video Soon after my Pandan Oats Soufflé recipe, I tot of using my leftover ube (from my Ube Halaya Filo Cake ) to make another soufflé. I miss having Filipino dishes so much (well, my ex-wife is a Filipina) and making my Ube Filo Cake and recreating this soufflé is kinda nostalgia. I mean Filipino cuisine is so underrated. It truly deserves more recognition. If you haven't gotten your hands on Hexa Breakfast Oat Mix, you are truly missing out a lot. Not only does their oat mix contains oats, but it also contains desiccated coconut, flaxseeds, sunflower seeds, pumpkin seeds and chia seeds! Pack full of nutrients and vitamins! This is very versatile and you can pretty much make anything outta their oat mix. So, do me and yourself a favor by grabbing Hexa Breakfast Oat Mix today! Hexa Breakfast Oat Mix By now you should know the key ingredients in making an oat soufflé. Experiment around a bit. Switch out ingredients and play around. Red Velvet Vegan Cheesecake Soufflé sounds wonderful. How about Blue Pea Earl Grey? The possibilities are pretty endless. Give it a try and you might discover something extraordinary! Ingredients: (Serve 2) Ube Halaya Homemade , 100g Ube Powder, 20g Ube Extract, 1 TSP Coconut Milk, 120g + More For Garnishing Hexa Breakfast Oat Mix, 55g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Apple Cider Vinegar, 2 TBSP High Quality Maple Syrup, 2 TBSP Adjust To Preference Baking Soda, 1 TSP Sea Salt, Pinch Latik Homemade , For Garnishing Equipment: Blender Ramekins Oven Directions: Please visit my " How To Make Latik " page for the recipe. Please visit my " Ube Halaya Toast " page for the recipe. Preheat the oven to 190 degree celsius or 375 fahrenheit. In a blender, add ube, ube flour, ube extract, coconut milk, Hexa Breakfast Oat Mix, vinegar and maple syrup. Blitz until smooth. Add in baking soda and salt. Give it a final blitz. Transfer onto ramekins. I managed to get 2 servings worth. Wack into the oven and bake for 20 to 30 mins. The soufflés should rise during the baking process and collapse once it starts to cool. It also should be soft and custardy on the inside. As soon as the soufflés are outta the oven, drizzle some more coconut milk over the top with a sprinkling of some latik. Serve immediately. Ubelicious! Recipe Video:

Jump To Recipe Jump To Video Someone requested a proper ube halaya, so here it is. This is stolen from my ex-wife without any adjustment whatsoever. I always wondered why she used evaporated milk instead of coconut milk until I tried it out myself. Coconut milk will intensify the flavors and it tends to curdle during the cooking process. Simply put, coconut milk will overpower the ube flavors and texture. You can give it a try and please let me know your thoughts once you did. In the meantime, let's enjoy this wonderful purple toast. Ingredients: (Serve 1) Ube Halaya: Ube Peeled Washed Steamed, About 1KG Evaporated Milk, 370ml Condensed Milk, 300ml Unsalted Butter, 28g Sea Salt, Pinch Toast: Stale Bread, 2 Slices Unsalted Butter, 2 Heaping Spread Vegemite, 2 Tiny Spread Cheddar Cheese, Freshly Grated Latik Homemade , For Garnishing Equipment: Cast Iron Skillet / Pan Sauce Pot Blowtorch / Broiler Ricer / Potato Masher Blender / Food Processor Directions: Please visit my " How To Make Latik " for the recipe. Prepare the ube halaya. After the ube is steamed until fork tender, blitz half portion in a blender. Add just enuff water to keep it going. Blitz until smooth and transfer into a sauce pot. Pass the other half portion thru' a ricer into that sauce pan. Or mash the ube with a potato masher. Turn the heat up to low and mix until everything is well combined. Add in the evaporated milk and bring it up to a slow simmer. Add in the condensed milk and continue cooking until the mixture has thickened. Lastly, add butter and season with salt. Stir until the butter has completely melted. Remove from heat and set aside to cool down completely. Store in a sterilized jar and keep it chilled in the fridge. Prepare the toast. Spread butter onto the bread, 1 side only. Toast in a skillet until crispy brown. Transfer onto a serving plate, browned side up. Spread vegemite onto the toast. Followed by the ube halaya. Grate some cheddar over the top. You can broil this under the broiler until the cheese has melted or melt the cheese with a blowtorch. Lastly, sprinkle some latik over the top. Serve immediately. A beauty, isn't it? Ubelicious! Recipe Video:

Jump To Recipe Jump To Video After my Shurbah Baydah recipe, I guess I have fallen in love with savory porridge. I do not think I can go back to those sweet porridges anymore. I mean I could. Anyway, this is my vegan version of savory porridge. I am still keeping my trinity of grains: barley, millet and amaranth, with of cos, Hexa Breakfast Oat Mix. I find that those 3 grains are super underrated. They deserve more recognition as compared to rice. Hexa Breakfast Oat Mix... To add some texture, I decided to serve with some cooked kombu and fried lentils. The vegetable stock is infused with kombu for more umami, why not use the kombu for the final plating as well? As for the fried lentils, should I use the "underrated" word again? It adds so much cwispiness to a dish as well as flavors too. In closing, I hope you will give this humble savory porridge a try. Ingredients: (Serve 2) Lentils, 20g Vegetable Stock Homemade , 1.5 L Kombu, 1 High Quality Olive Oil, 2 TBSP Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Barley, 15g Amaranth, 10g Millet, 15g Hexa Breakfast Oat Mix, 100g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Nori Flakes, Pinch Shichimi Togarashi, Pinch Equipment: Sauce Pot Cast Iron Skillet / Pan Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Simplified Directions (Bulleted) Soak the Lentils Add lentils to a bowl and cover with just enough water. Set aside to soak overnight. Make the Kombu Stock Add vegetable stock and kombu to a pot over medium-low heat. Simmer until kombu softens. Lower heat to keep stock warm. Prepare the Grains In a skillet, heat olive oil over medium heat. Sauté onion until lightly caramelized. Add garlic and sauté until aromatic. Deglaze with a ladle of stock. Add barley, amaranth, and millet. Stir and cook until the liquid is absorbed. Add stock one ladle at a time, stirring and letting it absorb before adding the next. Continue until the barley is al dente. Stir in Hexa Breakfast Oat Mix. Adjust consistency with more stock if needed. Finish the Base Remove and thinly slice the kombu. Transfer porridge into bowls. Ladle a bit of warm stock over each serving. Add sliced kombu on top. Fry the Lentils Drain soaked lentils. Heat about 1 inch of oil in a skillet over medium heat. Fry lentils until golden brown, then immediately remove and drain. Be cautious—they brown quickly. Serve Sprinkle fried lentils over the porridge. Serve immediately while warm. An umami bomb... Hearty, savory and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Someday, if I have a cafeteria, I will be serving these open-faced toasts. To me, they are like mini pizzas. Mini pizzas that I can flirt around with that holy trinity (dough, sauce and cheese) concept without tarnish. I can bend the rules and dance the fine line between savory and sweet. Besides pizza and bread, peanut butter has gotta be the best human creation of all time! There, I said it. Look at Death in Meet Joe Black. He even compared love-making with peanut butter. Lol! Other than Pic's , Amazin' Graze also offers 100% peanuts too. Anyway, always get a good quality jar of peanut butter, making sure the ingredient consists of peanut butter only. No added oil or sugar. To that, you can add extra flavors from other ingredients, like let's say, caramel and bananas. Ingredients: (Serve 1) Stale Bread, 2 Slices Unsalted Butter, 2 Heaping Spread + 2 TBSP Creamy Peanut Butter Preferably Pic's or Amazin' Graze Granulated Sugar, 2 Heaped TBSP Bananas Sliced Lengthwise, 2 Sea Salt, Pinch Coconut Rum, 2 TBSP Hazelnuts / Any Nuts Coarsely Chopped, A Handful Equipment: Cast Iron Skillet / Pan Directions: Spread butter onto the bread, 1 side only. Toast in a skillet until crispy brown. Transfer onto a serving plate, browned side up. Spread the peanut butter onto the toasts. Next, add sugar into the same skillet over medium heat. Leave the sugar untouched until melted and caramelized. Remove from heat and add in the bananas, 2 TBSP of butter and salt. Return to heat and swirl to coat the bananas well. Continue cooking until the butter has completely melted. Add in the rum and cook until the alcohol has evaporated. *Careful as it may flambé.* Remove from heat and immediately spoon the caramel and bananas onto the toast. Garnish with some hazelnuts. Serve immediately. Gorgeous, isn't it? A bite of heaven... Recipe Video:

Jump To Recipe Jump To Video This is a famous street food in Indonesia. There are lots of different variations across Indonesia; "Bakwan" is an Indonesian word for vegetable fritters. The most common ingredients used are bean sprouts, cabbage and carrots. My favorite is of cos these "Bakwan Jagung" aka corn fritters. I don't really remember if it was my mum or grandma, either way, they will always make these Bakwan using leftover vegetables. They will serve these fritters up with an addictive sauce. The sauce only consists of shatta, tomato ketchup and kecap manis; spicy, earthy, sweet and savory. It is nostalgic making and having this again (not that I made this with my mum or grandma when I was a kid). Fortunately, I am able to get this recipe from my mum. And I shall pass it on to my daughters and to you lovely people. Ingredients: (Serve 2) Corn Kernels, 200g Unbleached All Purpose Flour, 60g Rice Flour, 58g Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Turmeric Homemade , 1/2 TSP Scallions Finely Minced, A Handful Cabbage Finely Sliced, 1/4 Cabbage Water, 150g Eggs Lightly Beaten, 2 Sea Salt, Pinch Black Pepper. Pinch Mushroom Powder, Pinch Rapeseed / Peanut / Sunflower / Canola Oil, For Frying Shatta Homemade , 2 TBSP Tomato Ketchup, 1 TBSP Kecap Manis Homemade , 1 TBSP Equipment: Cast Iron Skillet / Pan Directions: Please visit my " How To Make Shatta " page for the recipe. Please visit my " How To Make Turmeric Powder " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. In a large bowl, add the corn, flour, rice flour, onion, garlic, turmeric, green onion and cabbage. Mix until well combined, making sure the vegetables are coated well with the dry ingredients. Add in water, eggs, salt, pepper and mushroom powder. Mix until everything is fully incorporated. In a skillet over medium heat, add about 1" of oil. *If bubbles start to form around a chopstick when inserted into the oil, the oil is ready for frying.* Add a ladle of the batter into the oil. Shallow fry until the bottom is golden brown. Carefully flip and continue shallow frying until the bottom is golden brown. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper. Repeat the steps for the remaining batter. In a small bowl, add shatta, ketchup and kecap manis. Mix until well combined. Serve the corn fritters immediately with the sauce. Every mouthful is heavenly... Recipe Video:

Jump To Recipe Jump To Video I have no idea who invented this dish. Or in fact, I do not remember whether it is my mum or my grandmother. Either way, remaking this is like walking down a memory lane. My mum would make chicken and dried shrimp stock the day before and use that stock to make this dish. She would shred the whole chicken by hand and cook it with vermicelli, yam and stock. And if she fancy something lush, she would top the dish with store-bought Chinese BBQ ribs. "If" that is. As I learn more and more about cooking and being a rebel, I take the whole concept, remove the elements I dislike and flip it upside down into my own version. A vegan version. Who knows? Maybe in the future, I will do the meat version? Anyway, I steamed the yam separately cos I find that it actually cooks faster than cooking it together with the stock. I am not using any meat or dried shrimps, so I have to borrow flavors from dried mushrooms, kombu and miso to stack flavors. As for the Chinese BBQ ribs, I made some smoked oyster mushrooms. Do not skip the shatta tho. Other than the yam and vermicelli, this is her signature style of serving this dish, You can use any green chili paste or sauce; sambal hijau and chimichurri work really well too. If you can't get your hands on dried vermicelli, you can try using some angel hair pasta. I hope you will give this recipe a try and slurp away some yummiliciousness. Ingredients: (Serve 4) Smoked Mushrooms: Sea Salt, Pinch Granulated Sugar, 1 TSP Ground Cumin, 1 TSP Chili Flakes, 1 TSP Adjust To Preference White Pepper, Pinch Black Pepper, Pinch Garlic Powder, 1/2 TSP Chinese 5 Spice Homemade , 1 TSP Mushroom Powder, Pinch Oyster Mushrooms, 150g Soup: Yam / Taro, 1kg Dried Mushrooms, 6 Kombu, 1 Vegetable Stock Homemade , 2L Miso, 1 TBSP High Quality Olive Oil, 2 TBSP Soy Sauce, 2 TBSP Yellow Onions Finely Chopped, 1 Sea Salt, Pinch White Pepper, Pinch Granulated Sugar, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Vermicelli Dried, 400g Shatta Homemade , For Serving Toasted Sesame Oil, For Serving White Soy Sauce, For Serving Scallions Finely Chopped, For Garnishing Equipment: Heavy Pot Steamer Cast Iron Skillet / Pan Smoker (I'm using Nordic Ware's Personal Size Stovetop Kettle Smoker) Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Please visit my " How To Make Chinese 5 Spice " page for the recipe. Please visit my " How To Make Shatta " page for the recipe. Marinate the Mushrooms In a large bowl, toss mushrooms with all marinade ingredients. Chill for at least 1 hour. Steam the Yam Peel, chop, and wash yam. Steam for 8–10 mins until fork-tender. Set aside to cool. Make the Broth In a large pot, add vegetable stock and bring to a simmer. Add dried mushrooms and kombu. Simmer 15 mins until hydrated and soft. Remove mushrooms and kombu. Keep broth simmering. Dice mushrooms and slice kombu thinly. Set aside. Smoke the Mushrooms Smoke marinated mushrooms as per smoker instructions. Prepare Aromatics In a skillet, sauté onions with olive oil, salt, pepper, and sugar until caramelized. Add garlic and ginger, sauté until fragrant. Stir in diced rehydrated mushrooms and cook until slightly browned. Deglaze with some broth and cook until almost dry. Add to the simmering stock along with sliced kombu and steamed yam. Finish the Broth Season with salt and white pepper. Simmer for another 5–8 mins. Cook Vermicelli & Assemble Cook vermicelli directly in the broth until al dente, 3–5 mins. Add 1 TBSP shatta to each serving bowl. Ladle broth with yam, mushrooms, and kombu into bowls. Add vermicelli. Drizzle with sesame oil and white soy sauce. Garnish with smoked mushrooms and scallions. Serve Immediately Repeat for remaining servings. In case you are wondering, this is what yam looks like... Every mouthful is nostalgic... Recipe Video:

Jump To Recipe Jump To Video I have been following Inbar's work for quite some time now and I am very glad that we get to connect in this virtual world called Instagram. We become more than just casual InstaFam; we've become friends. When I came across her post about her grandma's brownies, I thought of dedicating this page to her. I mean, grandmas are the best. They are always whipping out recipes outta thin air and you wonder why they don't use any measurement; they just eyeballed. Is that a superpower? Anyway, you can check out her original post: I adjusted the ingredients to suit my cake pan. Brownies are one of the few foods which are sacred to me, and I have to say that this recipe is among my top 3. I mean, I had tested and tasted hundreds of brownies in my 39 years. And for crying out loud, brownies are not a cake. Period! What tickled me is the addition of ground hazelnut. It adds that sorta underlying nutty oomph which kinda boosts the chocolate flavors very well. On top of that, there are whole nuts and white chocolate pistoles. Imagine the layers of textures and flavors, fudgy, nutty, chocolaty, crunchy, cwispy and just melt in your mouth sensation. To cut thru' all that richness, I decided to add a very simple raspberry compote over the top while serving. That extra tartness actually helps. You can of cos follow Inbar's recipe by serving with fresh strawberries, raspberry jam and cream. Remember, you are the master of your dish and the plate is your canvas. In closing, I really hope you give this recipe a try and indulge in Grandma's brownies. Ingredients: By Inbar Zuckerberg (Make One 8 x 8 Inch Brownie) High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 150g Unsalted Butter, 150g Eggs, 2 Demerara Sugar, 75g Dark Muscovado sugar, 75g Blanched Hazelnuts, 75g Unbleached All Purpose Flour, 105g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 15g Sea Salt, Pinch Walnuts Halved, 40g Pistachios Halved, 35g High Quality 35% White Chocolate Preferably Valrhona or Callebaut Pistoles, 38g Raspberries Frozen or Fresh, 200g Maple Syrup, 30g Spiced Rum, 45g Equipment: Food Processor Hand / Stand Mixer 8 x 8 Inch Square Cake Pan Sauce Pot Oven Double Boiler Directions: Prep the Pan Preheat oven to 170°C (340°F). Grease cake pan with butter and line with parchment. Grease again. Melt the Chocolate Melt chocolate and butter over a double boiler . Set aside to cool slightly. Make the Batter Whisk eggs in a large bowl until light and fluffy. Add sugar and whisk until dissolved. Fold in melted chocolate mixture. Blitz blanched hazelnuts into powder and add to the batter. Sift in flour and cocoa powder, half at a time. Fold to combine. Add salt and give it a final fold. Assemble and Bake Pour half the batter into the prepared pan. Sprinkle chopped nuts and white chocolate evenly. Pour remaining batter over and smooth the top. Bake for 15–17 mins until glossy and barely set. Make the Raspberry Compote In a saucepan, heat raspberries and maple syrup. Once juicy, carefully add rum (it may flambé). Cook until alcohol evaporates. Set aside. Serve Let brownies cool slightly before unmolding. Slice and plate with a drizzle of raspberry compote. Serve warm. Dense, moist, fudgy and chocolaty... News flash! I found this on the Embassy of Switzerland in Israel on FB, tot I share it with you lovely people... Inbar Zuckerberg Recipe Video:

Jump To Recipe Jump To Video Do you still remember the Dalgona Coffee craze a few years back? Everyone jumped onto the bandwagon and it was a viral social media moment. I am guilty of that too. But very few know about the origin. It was actually founded by Jung Il-woo. He was in Macau and consumed a beverage that tasted just like the actual dalgona back in Korea. Dalgona is actually a honeycomb toffee candy (if you watched Squid Game on Netflix, you will probably know what it looks like). That's how Dalgona Coffee came about. Simply put, it is whipped coffee on milk. And you will be surprised what the actual pronunciation of Dalgona sounds like. A few months back, I saw a Dalgona Cheesecake pop up on my feed and somehow it intrigued me to try Dalgona Coffee again. As for the cheesecake, stay tuned. Anyhow, I researched and dug deeper on how to make Dalgona coffee from various resources. Tastes like coffee ice cream... The best result is by using weight and not by TBSP. The amount of sugar and water is 3 times of the instant coffee used. If the instant coffee is 5g, the sugar and water should be 15g each. Give the mixture a stir to dissolve to coffee and sugar 1st before whipping it up with a hand or stand mixer. Without much delay, let's get on with the recipe. Ingredients: (Serve 1) Hexa Breakfast Oat Mix, 100g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. High Quality Cocoa Powder Preferably Callebaut or Valrhona, 1.5 TBSP Any Vegan Milk (I'm using oat milk), 240g Maple Syrup, 2 TBSP Adjust To Preference High Quality Instant Coffee Preferably Little's , 5g Granulated Sugar, 15g Water, 15g Equipment: Mason Jar Hand / Stand Mixer Directions: Add Hexa Breakfast Oat Mix, cocoa powder, milk and maple syrup into a mason jar. Stir to combine well. Give it a good shake and chill in the fridge overnight. When about to serve, add instant coffee, sugar and water into a large bowl. Give it a stir to dissolve the coffee and sugar. Use a hand or stand mixer, and whip the coffee mixture until stiff peaks. It will take 10 to 15 mins. Give the overnight oats a quick stir. Scoop the whipped coffee onto the overnight oats. Serve immediately. Hexa Breakfast Oat Mix... When it comes to instant coffee, I only trust Little's ... Recipe Video:

Jump To Recipe Jump To Video You have heard me talking about Inbar in my previous post and I guess she doesn't need any introduction. It is no surprise that I begged her for this recipe. I was on my usual routine on Instagram browsing thru' stories and this popped up. I know I need to give it a try. Come to think of it, begging is an understatement; it should be pestering. Lol! She emailed me the recipe and the rest is history. To be honest, this is my 2nd try as her recipe is intended for a huge crowd. My 1st attempt ended up a bit too flat. Perhaps I just suck at math but the cake still disappeared within a few hours. Well, I have 2 hungry kids in the apartment, so... I am glad that I decided to double the amount and managed to get it right on the 2nd try. Quite frankly, I never have any crumble cakes before. Maybe an apple crumbles pie, but this is very new to me and I love it. Especially those corner slices, so cwispy and yummilious. Maybe I should start exploring more crumble cakes adventures; apple, blackberries, figs, peaches, strawberries, etc. The possibilities are endless. I'm excited but in the meantime, let's get started with the recipe. Ingredients: By Inbar Zuckerberg (Make One 8 x 8 Inch Cake) Buttercream: Unsalted Butter, 150g Demerara Sugar, 40g Dark Muscovado Sugar, 40g Egg Yolks, 50g Unbleached All Purpose Flour, 150g Meringue: Egg Whites, 150g Sea Salt, Pinch Demerara Sugar, 40g Streusel: Coconut Sugar, 40g Unbleached All Purpose Flour, 150g Unsalted Butter Cold Diced, 100g Frozen or Fresh Blueberries, 400g Sea Salt, Pinch Equipment: Hand / Stand Mixer 8 x 8 Inch Square Pastry Ring Oven Directions: Prep the Pan Preheat oven to 170°C (340°F). Grease a pastry ring with butter. Line the inside with parchment paper and place it on a lined baking tray. Set aside. Make the Buttercream Base In a large bowl, cream butter until light and fluffy. Add sugar and mix until well combined. Add egg yolks and mix until smooth. Sift in flour in thirds, folding gently until fully incorporated. Set aside. Make the Meringue In another bowl, whisk egg whites and salt until soft peaks. Gradually add sugar and continue whisking until soft peaks form. Fold the meringue into the butter mixture in three additions, mixing gently. Transfer Batter Pour the batter into the prepared pastry ring. Make the Streusel In a bowl, mix sugar and flour. Add cold butter and rub until mixture resembles wet sand. Assemble Scatter blueberries evenly over the batter. Add a pinch of salt. Cover the top with streusel. Sprinkle another pinch of salt over the streusel. Bake & Serve Bake for 50–55 mins, or until golden and a skewer comes out with a few crumbs. Let cool slightly, unmold, slice, and serve warm. Dense, moist, cwispy and blueberrilicious! News flash! I found this on the Embassy of Switzerland in Israel on FB, tot I share it with you lovely people... Inbar Zuckerberg Recipe Video:

Jump To Recipe Jump To Video During the Ramadan period, I was always gifted with loads of dates from my lovely Muslim friends. Bless them! I would usually make some sticky toffee pudding with them. But most of the time, I would make these instead. This is super quick, easy, simple and chocolatelicious. So, there is absolutely no excuse for you not to make these, right? It doesn't have to be perfected coated cos, trust me, it will be gone in an instant! I don't even bother to set them on parchment paper. I have to stuff the dates with 100% peanut butter from Amazin' Graze . Please use high quality peanut butter and it makes all the difference. On a side note, do not discard the pits. I will show you a recipe shortly. Let's get started with the recipe. Ingredients: (Serve 1) Dates, 14 Creamy Peanut Butter Preferably Pic's or Amazin' Graze Pecans / Walnuts, 14 Pistachios, 50g Dried Rose Petals, 2g High Quality Dark Chocolate Preferably Callebaut or Valrhona 70%, 50g Coconut Oil, 20g Pink Himalayan Salt, Pinch Equipment: Double Boiler Food Processor Directions: Remove the pits from the dates. *Do not discard the pits. Here's a video recipe to make a beverage outta them.* Spread some peanut butter into the dates. Slide a pecan or walnut into the dates. Chill in the fridge to set. Add pistachios and rose petals to a food processor. Give it a few pulses to coarse ground. Melt chocolate on a double boiler . Once the chocolate has melted, remove it from heat and drizzle in the coconut oil. Mix until well combined. Remove the stuffed dates from the fridge and dunk them into the chocolate mixture, making sure the dates are fully covered with chocolate. Place them on a plate lined with parchment paper. Sprinkle the pistachio mixture over the dates, followed by the Himalayan salt. Chill in the fridge until fully set. Enjoy. *If you have any leftover chocolate and pistachios, mix them together and use them as a spread on some toast. Trust me. It tastes 100x more than Nutella.* Other than Pic's , Amazin' Graze offers 100% peanuts too. Probably the best thing you're ever gonna put into your mouth... Combine the leftover chocolate and pistachios. Use it as a spread. This is 100x better than Nutella... Don't throw out the pits, you can use these to make a smoothing beverage (recipe down below)... Recipe Video: Here's a video on how to use the pits to make an excellent beverage: