As mentioned in a previous post, I love almonds and I love dates, so I had to try the Almond Date Cream recipe in my new Vegan Planet Cookbook. (I think the book calls it Almond Butter Cream, but that didn’t seem an accurate description to me.)
The first time around, I couldn’t resist modifying the recipe to include the almond butter I already had. I loved the results, but decided to play by the rules this time and do things by the book…
I wasn’t sure if there would be a big difference in the results.
I combined 1 cup of almonds, 5 dates, and 1/2 cup of hot water in my little puree machine and let it all soak for about 2 hours.
It took a lot of effort on the machine’s part, but it handled the job. The almonds jammed up a little, so I did have to add a bit of almond milk to help it all blend and achieve a nice texture.
This wasn’t nearly as sweet as my first attempt, and the texture was thick, creamy and a bit grainy. I wasn’t sure about the mouthfeel at first, but I reserved judgement until I added it to my morning oats.
I dropped a tablespoon of my new creation in with my slightly heated oats, almond milk, and some dried cranberries. I gave it a little swirl and…POOF!…it disappeared!
I like to keep my ingredients a bit separated in the bowl so I can choose what I’d like to have in each bite. Luckily, I didn’t really blend the cream in all the way. Just a little swirl. I was disappointed that I couldn’t really see it, but it made each bite taste a little different. Fun!
One warning: Try to pay attention to where this is in your bowl! The cream and the oats are so similar in color that you could end up with a mouthful of straight almond cream and then the rest of your oats could end up sad and plain.
The flavor was creamy, mellow and barely sweet, and the texture was surprisingly nice. Very subtle, but a lovely addition.
Of the two versions, I think I’d have to pick this one as my favorite because the ingredients were completely whole. The almonds are less expensive than the almond butter, too.