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1. Preparing the Dates:
Begin by soaking the dates in cold water for 15 to 20 minutes. This will make them soft enough to blend easily. Dates not only add sweetness but also provide essential fiber that helps regulate digestion.
2. Toasting the Nuts and Seeds:
While the dates are soaking, toast the nuts (cashews, almonds, walnuts) and seeds (pumpkin and sunflower seeds) in a dry skillet over medium heat for about 3 to 4 minutes. This step enhances their natural flavors and adds a delightful crunch. Be sure to keep an eye on them to avoid burning.
3. Blending the Dates and Honey:
After soaking, remove the pits from the dates. Combine the dates and honey in a blender or food processor and blend until you achieve a smooth paste. This mixture will serve as the base for your cookies, binding all the ingredients together.
4. Mixing It All Together:
In a large mixing bowl, combine the date-honey paste with the toasted nuts, seeds, and pine nuts. Add the orange zest to brighten up the flavors and stir everything until evenly incorporated. If the mixture seems too sticky, you can slightly dampen your hands with water while mixing to make it easier to handle.
5. Shaping the Cookies:
Line a baking tray with parchment paper. Lightly grease your hands and form the mixture into small cookie-shaped rounds. You can also press the mixture into the tray and cut them into squares once they’ve set, depending on your preferred shape.
6. Freezing the Cookies:
Place the tray of cookies into the freezer and let them set for at least 2 to 3 hours. This will firm up the cookies, making them easier to handle. Once they’re frozen, you can store them in an airtight container in the fridge for up to a week or keep them in the freezer for longer storage.
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