Apparently eating 6 DATES PER DAY during the last 4 weeks of pregnancy has some seriously 🤟🏻 positive effects on the outcomes of labor. One study found that 74% of ladies we're more dilated than non-date eaters (at admission to birthplace), 21% were more likely to spontaneously go into labor, and 77% shorter first stage of labor (https://www.mamanatural.com/dates-during-pregnancy/).
Welp, you don’t have to to tell me twice. I'm actually finding it surprisingly hard to get the dates down... so I'm trying to get creative with recipes to hide them in. Super happy with the way this date cake turned out! It's dense (good healthy fats and fiber), sweet, and chocolatey in all the right ways. I cut them into small squares and I’m popping them here and there throughout the day!
WHAT YOU'LL NEED 👇🏻
WHAT YOU'LL DO👇🏻
Preheat oven to 350 degrees.
Soak 10 dates in hot/warm water. Let them sit for at least 15 minutes.
In the meantime, place your sunflower and pumpkin seeds into a food processor. Blend on high until seeds turn into a flour consistency. Empty into a separate bowl. Mix in the rest of your dry ingredients here: flour, baking soda, baking powder, cacao, cinnamon, and sea salt.
Next up, take the pit out of all the dates and place them into the food processor with the 1/4 cup melted coconut oil. Blend until it forms a thick paste. Leave paste in the food processor
Add in the nut milk/water, peanut butter, and half your dry mixture and blend on high until smooth. Add the rest of the dry mixture and blend again. Should be pretty sticky but deliciously chcolately.
Coat an 8.5 inch loaf pan with coconut oil. Use a spatula and place batter in the bottom of the pan.
Top the batter with as many chocolate chips as you desire, as well as generous amounts of sea salt.
Bake for 20-25 minutes. Be sure to let it cool fully before cutting it into slices.