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Bounty Dates
By Snejana Andreeva
on Aug 30, 2023
These Healthy Bounty Dates are going to be your new snack obsession. Come mid-afternoon, I’m usually craving a little sweet treat .
- Why You’ll Love These Bounty Dates
- How to Prepare
- Nonna’s Tip
- Variations and Substitutions for Bounty Dates
- Best served with
- Common Questions
- Bounty Dates Recipe
These are perfect one-to-two bite desserts that fulfill my sweet tooth and are made from nourishing ingredients , like fibrous dates, healthy fat-rich coconut 🥥, and antioxidant-loaded dark chocolate 🍫.
Borrowing the flavors of the classic Bounty Bar (remember those chocolate-covered, coconut-stuffed candy bars of our youth), I created a healthy and satisfying everyday snack.
Why You’ll Love These Bounty Dates
The center of these treats features luscious coconut cream 🤤. Coconut cream can often be found in the canned aisle of grocery stores, but here’s my hack: place a can of full-fat coconut milk in the fridge overnight . The cream solids and milk will separate when chilled, and you can easily scoop out the rich cream with a spoon 🥄. Save the remaining milk for smoothies, marinades, and more.
How to Prepare
🥥 Combine the coconut cream with unsweetened coconut flakes to create a texture similar to the original Bounty Bar. This mixture serves as the center for our recipe. Cut a slit across the top of a fresh date, remove the pit, and fill with the coconut mixture.
🍫 To complete this masterpiece, dip each date in melted chocolate and freeze for 5 to 10 minutes or just long enough for the chocolate to harden. Store in the fridge or freezer, and enjoy whenever the craving strikes!
🍬 Bounty Bars were my favorite candy growing up, and while I still enjoy them from time to time, my modified Bounty Dates are a wonderful way to enjoy similar flavors with less processed sugar .
Nonna’s Tip
Coconut cream can be purchased in cans at most grocery stores. If you can’t find coconut cream, you can purchase full-fat coconut milk in a can. Store the coconut milk can in the fridge for at least 12 hours; this will help the cream and liquid separate. Open the can and scoop out the hardened cream. Reserve the milk for another use, such as marinades or smoothies.
Variations and Substitutions for Bounty Dates
There are so many delicious fillings that work beautifully in these stuffed dates. Instead of coconut cream, you can also try:
- Nut Butters , such as peanut, almond, and more
- Seed Butter , such as tahini (sesame), sunflower seed, and more
- Hazelnut Butter or Nutella
- My Chocolate Covered Dates with Nutella and Nut Butter are the perfect treat that tastes like a Snickers bar!
Best served with
- These make an incredible afternoon pick-me-up, which I like to enjoy with my favorite caffeine-free substitute: Dandy Blend (Amazon Canada linked here , and Amazon US linked here ).
- Bounty Bars make for a perfect hostess gift, a great part of a holiday cookie swap, or just a delicious snack for any day.
Common Questions
This treat will last in the fridge for a minimum of two weeks.
You can store them in the fridge in a glass container with a lid.
The chocolate can also be melted in a microwave. Place the chocolate in a microwave-safe bowl and heat, opening the microwave and stirring the chocolate every 30 seconds, until fully melted.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Mixing Bowls
- ▢ Nakiri Knife
- ▢ Medium Pot
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ⅓ cup coconut cream , see notes below
- ▢ ⅓ cup unsweetened coconut flakes , shredded
- ▢ 12 dates Medjool dates , pitted
- ▢ 1 cup dark chocolate chips , or any variety of chocolate chips
Instructions
- ▢ Note: I kept the can of coconut milk in the fridge so that the cream solidifies which makes this process easier. (See notes below for more details).
- ▢ In a bowl, combine the coconut cream and coconut flakes.
- ▢ Cut each date length wise down the middle. Using clean hands, gently open up each date and remove the pit. Fill each date with some of the coconut cream mixture and gently press.
- ▢ Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.) Add the chocolate chips to the bowl. Stir constantly until the chocolate is completely melted. Turn off the heat .
- ▢ Dip the dates in the melted chocolate, coating them fully. Place the chocolate-covered dates onto a baking sheet lined with parchment paper and freeze for 5 to 10 minutes.
- ▢ Take them out of the freezer and enjoy!
- ▢ I like to store them in a Tupperware in the fridge as they will last you for weeks.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bounty Dates
Equipment
- Mixing Bowls
- Nakiri Knife
- Medium Pot
- Baking Sheet
- Parchment Paper
Ingredients
- ⅓ cup coconut cream see notes below
- ⅓ cup unsweetened coconut flakes shredded
- 12 dates Medjool dates pitted
- 1 cup dark chocolate chips or any variety of chocolate chips
Instructions
- Note: I kept the can of coconut milk in the fridge so that the cream solidifies which makes this process easier. (See notes below for more details).
- In a bowl, combine the coconut cream and coconut flakes.
- Cut each date length wise down the middle. Using clean hands, gently open up each date and remove the pit. Fill each date with some of the coconut cream mixture and gently press.
- Create a double-boiler by filling a medium pot with 2 cups water. Bring to a simmer over medium-low heat. Place a heatproof bowl on top of the pot (be sure the bottom of the bowl is not touching the simmering water.) Add the chocolate chips to the bowl. Stir constantly until the chocolate is completely melted. Turn off the heat .
- Dip the dates in the melted chocolate, coating them fully. Place the chocolate-covered dates onto a baking sheet lined with parchment paper and freeze for 5 to 10 minutes.
- Take them out of the freezer and enjoy!
- I like to store them in a Tupperware in the fridge as they will last you for weeks.
Video
Nutrition
Bounty Dates https://themodernnonna.com/bounty-dates/ August 30, 2023
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
