Danny Seo's Favorite Summer Recipes

Chocolate Tahini Marbled Fudgsicles

This Chocolate Tahini Marbled Fudgsicles will be the perfect dairy-free treat on a hot summer day. Blending together tahini, coconut milk, and dates creates a decadent dairy-free ice cream base. The dates’ texture makes the batter remain velvety and creamy even when frozen. See the full recipe below, which makes 8 fudgsicles (2½ cups batter).

Gather

• 1 cup (10 pieces) Natural Delights Medjool Dates

• 1 (14-ounce) can coconut milk

• 1/4 cup tahini
• Pinch of sea salt
• 3 tablespoons black cocoa powder
  (optional to sub for regular)

Make It

1. Pit dates and add to blender. Pour in 
   coconut milk and process until smooth.
2. Add in tahini and salt and process until smooth.
3. Pour off 1 cup of mixture into a bowl or cup.
4. Add black cocoa powder to blender and process with remaining batter until smooth.
5. Alternate spooning both mixtures into popsicle molds.
6. Swirl the mixture by dipping in a spoon a
   few times to create a pattern.
7. Secure the top of the mold and add a
   popsicle stick into each cavity.
8. Freeze fudgsicles for at least 2 hours, or until
   mixture has solidified.

Date Cinnamon Yogurt Custard Toast

For this refreshing take on a classic breakfast toast, I recommend using a soft bread, as this will be necessary to create a well for the custard. I also like to note that the tell-tale sign that the toast is ready is when the custard is set, but cook for an extra minute for more crunch if desired. A pro tip is to use cinnamon raisin bread to add an extra depth of flavor, but feel free to substitute another soft bread you have on hand. This recipe makes 4 pieces of toast.

Gather

For the custard:

• 1 organic egg
• ¼ cup plain yogurt, of choice
• ¼ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• Pinch of sea salt

To assemble and serve:

• 1 cup (10 pieces) Natural Delights Medjool Dates
• 2 tablespoons sliced almonds
• 4 slices of cinnamon raisin bread
• ½ teaspoon organic powdered sugar

Make it

1. Preheat the air fryer or conventional
   oven to 350ºF.
2. Beat egg, yogurt, cinnamon, vanilla extract, and sea salt in a small bowl.
3. Place bread slices onto a flat surface.
   Use the back of a spoon or press with fingers to make indents to create wells.
4. Pour 2 tablespoons of custard into each well.
5. Sprinkle with sliced almonds.
6. Use scissors to cut dates in half vertically, removing the pit in the process. Place dates into the custard.
7. Use a spatula to carefully transfer toasts to the air fryer. Arrange in a single layer.
8. Bake for 4 to 6 minutes, or until custard is golden and set. (Alternatively bake in preheated oven for 8 to 10 minutes.)
9. Serve warm, dusting with powdered sugar right before serving.

Click here to learn more about Danny Seo and his resources. For the other recipes and for more Medjool date inspiration, check out the Naturally, Danny Seo summer issue and Danny’s cookbook Naturally, Delicious Dinners.

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