Sweets with chia, dates and hazelnuts

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There are also such spring days. Instead of being outside with Daniel, we stay at home at a comfortable 22 degrees, listening to music and brewing mint tea. I have some hopes that in the afternoon there will be a little sun and we will be able to go around the block at least two or three times before dinner, and if we are more lucky to walk two straight distances further. But the sky is covered with even more and darker clouds, suddenly the wind intensifies and begins to rain like a bucket. This phrase – “it’s raining like a bucket” is in place right now, and no matter how much I think, I can’t think of another definition for the sudden pouring of cold rain. Even when it was quiet, it became clear to me that there would be no afternoon walk today, because it was wet, muddy, and cold, and the light at noon was more reminiscent of an evening in the fall. I take comfort in another cup of tea and think of the cakes I recently made.

And the sweets are more reminiscent of autumn. With dried fruits and nuts in them, with earthy flavors, chewing, warming. That’s probably why I thought of them. I started making them while Daniel caught up with sleep. It wasn’t the quietest night for either of us. I feel a little sleepy too, but the desire for something sweet and very tasty, already tried and remembered, was stronger. And I know they will get up fast. Not even 30 minutes. I took out the last tray of baked cakes and transferred them to a rack to cool. The air is warmed by the heat of the oven and smells delicious. I’m really sleepy now. I snuggle up to Daniel and fall asleep listening to his breathing and the sound of raindrops falling on the ledge. When he woke me, the clouds were already revealing parts of a blue sky, the sun was low, and he would soon be decorating the landscape with a pink sunset.

Sweets with chia, dates and hazelnuts

I made these sweets about a month ago from available products and without a basic recipe. For such cases I can speak either the worst or the best. I want to say that these attempts have no middle ground for me – they are either a complete failure or I make the greatest delicacy in the world. In this case it is the second. I have another such dessert that I made last summer, but we’ll talk about it when it’s summer. Listen now for these. They are really sweet, so much so that they satisfy my taste. They are chewy, which is my favorite, as long as it doesn’t stick too much to my teeth. They are crunchy because, in addition to hazelnuts, they also contain whole-grain flakes, ground coarsely and giving, oh how to say, perhaps a thin, tender crunchiness compared to the crunchy of nuts. The decision to dip them in chocolate came after I tried them. Then I thought

Because I make them twice in a month, the second time I replaced some products with others similar to them. For example, cranberries with finely chopped dried apricots. Hazelnuts with walnuts. White spelled flour with wholemeal spelled flour. Finally, I decided to add chocolate to the dough instead of dipping them in it. I had an excellent result again. Therefore, you can easily replace dried fruits, nuts and the type of flour according to what you have or prefer. I just wouldn’t miss or replace dates and flakes with anything else. I used whole grain flakes, but you can use corn, buckwheat, quinoa or anything else you find in specialty stores and supermarket stalls. It is important that it is crispy.

I just want to pay attention to the flour. The recipe is made for white spelled flour. If you want, you can use another flour – white wheat, whole wheat, spelled, einkorn or even rye, but then it would be good to start with 100-120 grams of it and if necessary add more. If the dough becomes too crumbly and cannot be joined into a ball when pressed, it can be kneaded with a little water. I would apply this only as a last resort, because the flakes would get too wet from the water and would not stay so crunchy. Therefore, if you do not follow the recipe exactly and decide to use another flour, it would be good to leave it for last and add it a little to the mixture, watching the consistency of the dough.

If you prefer a stronger taste of nuts, they can be baked for 10-12 minutes in the oven at 180 ° C and after cooling to be used for the recipe. I did this with the hazelnuts the first time, but I left the walnuts raw the second time. In addition to vanilla, other spices such as cinnamon, ginger or Christmas cake mix can also be added. The aroma of orange peel or liqueur will combine very well. Experiment, leave your handwriting, enjoy the food and its combinations! Today is Food Revolution Day . Prepare your food at home, if you have a child, include him in it and share it with your loved ones or if you want the world!


Sweets are vegan if that matters. If not, no one will understand, I promise.

The indicated doses are for 20-22 pieces of sweets.


  • 1 tablespoon whose (15 g)
  • 50 ml of water
  • 150 g brown sugar demerara
  • 80 ml of grape seed oil
  • 1 tablespoon vanilla extract
  • 120 g boneless dates, cut into pieces
  • 40 g of dried cranberries
  • 100 g whole grain flakes
  • 140 g roasted hazelnuts
  • 160 g white spelled flour
  • 2 teaspoons baking powder
  • 150 g of natural chocolate

Preheat the oven to 180 ° C.

Whose mix with water, mix well and leave for a few minutes until it swells.

In a food processor, mix the flakes and hazelnuts. They break up briefly so that larger pieces of them remain.

In a bowl, mix the sugar, oil, vanilla extract and swollen chia. Add the dates and blueberries.

Separately mix the ground flakes and hazelnuts with the flour and baking powder. Add to the mixture with the dried fruits and knead a soft dough.

From the dough with wet hands, balls the size of a ping pong ball are made. Flatten slightly and arrange in a tray on baking paper at a distance from each other.

Place in a preheated oven and bake for 15 minutes. Once removed from the oven, leave in the pan for 5 minutes and then transfer to a wire rack until completely cooled.

Melt the chocolate in a water bath. One half of the sweets are dipped in it, shaking off the excess chocolate. Place the sweets on baking paper and leave until the chocolate is firm. Store in a box at room temperature for about a week.

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