These treats would remind anyone of honey roasted peanut butter. When you refrigerate dates, part of the outside hardens into a crunchy crystal that mimics that candy flavor. And the Himalayan salt gives it a honey roasted peanut. It’s also really important that you use almond butter made from soaked (the equivalent of sprouted) almonds, dehydrated and ground into a crumbly, flour-like butter. You can home-make the almond butter or you can buy it from a few specialty brands. Just be sure not to add any oil, as this will make them heavy. The specialness of these is that they are light. If you can find more exotic dates such as Halawi or honey dates, use those instead. They are softer and when labeled raw, are much more delicate than Medjools.

Feel free to use figs instead of dates, as I find myself eating them with figs just as often as dates! The crunchy seeds and jelly give it a peanut-butter-and jelly taste.

A serving is about 3 stuffed dates.

This salad tastes absolutely divine, actually it tastes like pizza. Feel free to vary the ingredients/amounts/dressing to accommodate your palette. To make dried tomato bits, simply slice thinly your favorite tomatoes and dry them for 24 hours on mesh sheets. Then, break them into tiny bits the size of bacon bits. You’ll love how the tomato bits soak up the dressing as they taste just like bacon! It is unbelievable. And adding a few dried onions to the mix is very nice too. Feel free to use regular sea salt instead of Himalayan. You could also try adding some raw nut or seed cheese to the salad and it probably would be amazing.

This is a yummy supercharged bread free of flax and nuts. I have been toying with the idea of grinding dehydrated, sprouted quinoa for a while, and I was very happy with the results!