Issue 04



Recipe by The Communal TablePhotography by Celeste NocheFood Styling by Jenni Grishman

Cut the dates into small pieces and place them in a saucepan with the coconut oil and salt. Cook over medium heat until the dates get soft and start to break down, about 3 minutes. Add the water and stir to combine. Cover and turn the heat to low. Cook for about 5-8 minutes on low heat, lifting the lid to stir every once in a while. This mixture should begin to look like a titian-colored mass and become very sticky, almost unruly. Remove from the heat and stir to make sure it’s all combined.

Put the mixture in a bowl and let it cool to room temperature. In the meantime, roughly chop the nuts. I like them a little chunky to add that bit of crunch. If you’d prefer, you can chop them fine to get the flavor, but less of a mouthful.

When the date mixture is cool to the touch, add the nuts and stir to combine. Spoon out scant 1 tablespoon dollops and roll into balls. The oil in the mixture should make it easy to roll, but if not, add a little oil to your palms to make it easier. Drop the balls into the shredded coconut and roll around until they’re coated. Refrigerate to let them set. Enjoy with rose petal tea while you catch up with an old friend. Savor with delight and gratitude.


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