If you have my cookbook, you know I love date-based desserts with cheeky names, so here is another to add to your repertoire. Salted dates with olive oil have been a thing on various food sites for a few years now, but my Ayurvedic take substitutes out the typical olive oil for warm buttery ghee instead. With a touch of vanilla and a hint of flaky sea salt, these treats are super satisfying and amazingly easy to whip up.
Total time: 5–10 minutes
Serves 2
Ingredients:
2 Tablespoons ghee (or olive oil for vegan option)
6 medjool dates, cut in half and pits removed
Pinch of vanilla bean powder (optional, see note)
Flaky sea salt (e.g., Maldon)
Preparation:
Melt the ghee in a small heavy-bottomed skillet over medium heat. Add the dates and vanilla bean powder (if using) and cook until warmed through, flipping occasionally to prevent scorching. Transfer dates to a plate, drizzle with the remaining ghee in the pan and sprinkle with flaky salt. Enjoy immediately while dates are still warm.