Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.
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Comments (9)
Sweet potato might work!
Can’t use nuts or seeds what suggestion do you have for this particular recipe?
What could I substitute for the flaxseeds?
Thanks.
Could firm Tofu be subbed for the Cashew/nuts? Tummy sensitive to too many nuts.
Thanks
Are the Dates “whole, dried”? Or from the block of “pitted dates” that seem chopped? Does it matter?
Do you have weight equivalents for the dates and nuts?
What can I substitute dates with? Something with less sugar please.
Dates are about the healthiest sweetener you can get. They’re unprocessed and full of fiber. I went from an A1C of 8 to 5.2 using dates in baked goods so I am not sure what the concern would be. Good luck.
I LOVE this recipe. I had to change it a bit because of cashew allergies. I was inspired by a healthy nutella recipe, so I added roasted hazelnuts instead of cashews. Sooooo good! I also soaked the dates in 2 cups of hot water, then saved the water to blend with the nuts, and add extra if it got too thick. I also omitted the flax because I didn’t see the point of it and wanted to reduce the fat.
Hi Aj … The flax is a wonderful source of omegas so it is truly a healthy fat … The nuts are the issue when it comes to fat if that’s your concern and should be limited to 1TBS a day