Mini Anise Date Bites

 

So I took my mother’s popular anise date bars and turned them into mini tart-lets, with no gluten, added sugar, eggs, or dairy. So this is a perfect recipe with people who have intolerance or allergies.

My FAVORITE part about this recipe- you simply toss everything in the food processor- just like my famous black bean brownies. Speaking of brownies, next post up: mini brownie tart-lets with a unique specialty topping.

For now, back to the date bites. 

Almost every ingredient has wonderful benefits, yes, including the pink salt. It’s the only salt I use, close to nature, full of nutrients, and wonderful in taste.

 

Yansoon (anise) Cookie Ingredients:

1 1/2 cups Almond Flour
1/4 cup Organic RAW honey
1/4 cup Organic Virgin Coconut Oil
1/4 tsp Baking Soda
Dash of Himalayan Pink Salt or Unrefined Sea Salt
2 tablespoons Organic flax seed (ground or whole)
1 tablespoon Anise Seed
1 tablespoon ground anise (I grind the seeds fresh)

Date Sauce Ingredients:

1 pack fresh dates ground (pureed without pits)
Cup  fresh squeezed orange juice (or coconut milk/almond milk) 

Walnuts to top

 

Directions:

Pre-heat oven to 350 F.  Grease your mini muffin tin with coconut oil.

Place all yansoon cookie ingredients in the food processor until dough like.

Place all yansoon cookie ingredients in the food processor until dough like.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

Place cookie dough evenly into each muffin tin in a cup formation, keeping the center a bit open.

BAKE for 6-7 minutes

On your stove-top in a small sauce pan melt together your date filling ingredients.

On your stove-top in a small sauce pan melt together your date filling ingredients.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

Remove cookies and fill with the date sauce. Top with a half raw walnut. Back for additional 2 minutes.

:)

Allow to cool and serve. 🙂

Yum.

Yum.

 

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