No-Bake Raw Date Brownies need only five ingredients and about 10 minutes for a healthier treat that’s excellent as a snack or on-the-go energy bar! These wholesome raw date brownies are an excellent way to satisfy my insatiable sweet tooth and obtain my chocolate fix while not going overboard during a time of year that’s perpetually ripe with temptation.

They’re kind of like homemade versions of Lara bar brownies – chewy, soft chocolate-filled bites you’ll be able to sink your teeth into. And I really love that I can make such a little batch. It’s good for all people to own one big or two small brownies. And then they’re gone.

No-Bake Raw Date Brownies Notes

• I use one teaspoon of water for these; however, it depends on how dry your dates are. Add as required. The mixture will be crumbly but should stick to itself once prepared if you press it between your fingers.
• These can go immediately – they hold together very well that you can slice it instantly. However, if I’ve got the time, i prefer to leave them in the refrigerator to get them to firm up a bit more.
• We either make four large or eight smaller brownie bites from this recipe. The large ones are great as an energy bar substitute, whereas the smaller ones are nice for a quick snack or school lunch addition.

• 1 cup of walnuts
• 10 large pitted and chopped Medjool dates
• 3 tablespoons of cocoa powder
• 1 tablespoon of honey
• 1 teaspoon of vanilla
• 1-3 teaspoons water

How to make Raw Date Brownies:

• Line nicely a small 3″ x 5.75” bread pan with cling wrap and put aside.
• Place the walnuts within the food processor and pulse into finely ground.
• Add the remaining ingredients, without the water, and pulse till well combined.
• Add a splash of water, as needed, to get the mixture to blend together nicely. it’ll be crumbly but will stick to itself after you press it between your fingers.
• Slice and serve or refrigerate if you wish to get them to firm up a bit more.

Nutrition

• Amount Per Serving:
• Calories: 135
• Total Fat: 7g
• Saturated Fat: 1g
• Trans Fat: 0g
• Unsaturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 21g Fiber: 3g Sugar: 17g Protein: 2g

Whole Wheat Chocolate Chip Cherry Bread pairs juicy sweet cherries with pockets of semisweet chocolate in a soft, moist loaf. White whole wheat flour adds mild whole-grain flavor, while applesauce, honey, and a small amount of butter keep the crumb tender without making the bread overly sweet.

Serve a slice for breakfast, pack it as an afternoon snack, or add it to a summer dessert plate. The recipe uses a full cup of cherries and can also be baked as muffins when individual portions are more convenient.

Ingredients

• 2 cups white whole wheat flour, 240 grams
• 1¼ teaspoons baking soda
• ¼ teaspoon baking powder
• ½ teaspoon fine salt
• 2 large eggs
• 1 cup unsweetened applesauce
• ⅓ cup honey
• ¼ cup unsalted butter, melted and slightly cooled
• 1½ teaspoons vanilla extract
• 1 cup fresh sweet cherries, pitted, chopped, and patted dry
• ⅔ cup semisweet chocolate chips, divided

Instructions

1. Prepare the pan

Preheat the oven to 325°F. Lightly grease a 9 × 5-inch loaf pan, then line it with parchment paper, leaving enough overhang to lift out the baked loaf.

2. Combine the dry ingredients

Whisk the white whole wheat flour, baking soda, baking powder, and salt in a medium bowl. Set aside 1 tablespoon of this mixture for coating the cherries and chocolate chips.

3. Mix the wet ingredients

In a large bowl, whisk the eggs until blended. Add the applesauce, honey, melted butter, and vanilla, then whisk until smooth. Make sure the butter is warm rather than hot before adding it.

4. Finish the batter

Add the dry ingredients to the wet mixture. Fold gently until only a few streaks of flour remain.

Toss the chopped cherries and ½ cup of the chocolate chips with the reserved flour mixture, then fold them into the batter. Stop mixing as soon as they’re evenly distributed.

5. Fill the pan

Spread the batter evenly in the prepared loaf pan. Smooth the surface and scatter the remaining chocolate chips over the top.

6. Bake the bread

Bake for 38 to 45 minutes, beginning the doneness check at 35 minutes. The bread is ready when a toothpick inserted into the center comes out without wet batter.

For a more precise check, the center should register between 200°F and 205°F. If the top becomes too dark before the middle is done, cover it loosely with foil for the remaining baking time.

7. Cool before slicing

Let the bread cool in the pan for 15 minutes. Lift it out using the parchment paper, transfer it to a wire rack, and allow it to cool completely before slicing.

Cutting the loaf while it’s hot can compress the crumb and make the center appear underbaked.

What Kind of Cherries Work Best?

Fresh sweet cherries, including Bing, Rainier, and other dark sweet varieties, work well in this bread. Pit the cherries, chop them into small pieces, and pat them dry before adding them to the batter. Large pieces can collect moisture around them and make the center of the loaf harder to bake evenly.

Frozen cherries can also be used when fresh ones are out of season. Thaw them completely, drain away the liquid, and pat them dry before measuring. Don’t add frozen cherries directly to the batter because the extra moisture can leave wet pockets in the finished bread.

Why Use White Whole Wheat Flour?

White whole wheat flour is still a whole-grain flour, but it has a milder flavor than traditional red whole wheat. It gives this cherry bread a lighter color and softer taste while retaining the character of a whole wheat loaf.

Regular whole wheat flour can be substituted, although the bread will have a deeper flavor and a slightly denser crumb.

Tips for Moist Cherry Bread

• Measure the flour carefully. For the best result, weigh 240 grams or spoon the flour into the measuring cup and level it without packing.
• Let the melted butter cool slightly before mixing it with the eggs. Hot butter can create small cooked pieces of egg in the batter.
• Mix only until the flour disappears. Continued stirring develops more gluten and can make quick bread firm or rubbery.
• Pat the cherries dry before adding them. Surface moisture can thin the batter and create gummy areas around the fruit.
• Check the center rather than the edges. A toothpick inserted into the middle should come out without wet batter. A few moist crumbs or a streak of melted chocolate are fine.

The homemade Spaghetti and Meatballs recipe is one of my favorite and most delicious pasta recipes. Because Spaghetti and meatballs done well is one of the best meals and that’s is a fact. Well, at least in my family.

Ingredients

For the Meatballs

• 1 carrot, chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• ½ lb ground beef

• ½ lb ground pork

• ½ lb ground veal

• 1 large egg, beaten

• 1 garlic clove, chopped

• 1 tsp dried oregano

• ¼ cup fresh parsley, chopped

• 1 cup breadcrumbs

• 1 tsp salt

For the Sauce

• ¼ cup extra-virgin olive oil

• 1 onion, chopped

• 2 tsp salt (plus more to taste)

• 2 bay leaves (fresh or dried)

• 1 tsp crushed red pepper flakes (adjust to taste)

• 3 (14.5 oz) cans whole or crushed tomatoes

• 1 cup freshly grated Grana Padano or Parmigiano-Reggiano cheese

For the Pasta

• 12 oz spaghetti (or homemade pasta)

• Salt, for pasta water

Instructions

1. Cook the Pasta

• Bring a large pot of water to a boil. Add salt generously to season the water.

• Cook the spaghetti for 10–12 minutes, or until al dente.

• Reserve ½ cup of the pasta water, then drain and set aside.

2. Prepare the Meatballs

• Preheat the oven to 425°F (220°C).

• In a food processor, pulse the carrot, celery, and onion until finely minced to create a smooth pestata.

• Transfer the mixture to a large mixing bowl.

• Add the ground beef, ground pork, ground veal, beaten egg, chopped garlic, oregano, parsley, breadcrumbs, and salt.

• Using your hands, mix gently until just combined — do not overwork the mixture.

• Scoop even portions using a measuring cup or scoop and roll into golf ball-sized meatballs.

• Place the meatballs on a lined baking sheet and bake for 16–19 minutes, or until browned and cooked through.

3. Make the Sauce

• In a large pot, heat the olive oil over medium heat.

• Add the chopped onion and garlic and sauté for 2–3 minutes until fragrant.

• Pour in the reserved pasta water and simmer for 2–3 minutes.

• Add the red pepper flakes, bay leaves, and 1 tsp of salt, and cook for another 1–2 minutes.

• Pour the canned tomatoes into a large bowl, crush gently with clean hands or a spoon, then add to the pot along with 4 cups of hot water.

• Stir and bring to a gentle simmer. Cook for 10 minutes, stirring occasionally.

4. Combine the Meatballs and Sauce

• Add the baked meatballs to the sauce.

• Gently shake the pot or stir carefully to coat the meatballs without breaking them apart.

• Simmer for 30 minutes, stirring occasionally, until the sauce thickens and the meatballs are tender.

5. Assemble the Dish

• Toss the cooked spaghetti with some of the sauce (without the meatballs) until evenly coated.

• Serve in bowls, top with meatballs and more sauce, and finish with a generous sprinkle of freshly grated cheese.

Tips for Success

• Use fresh parsley and good-quality Parmesan for the best flavor.

• For a smoother sauce, blend the tomatoes before adding them to the pot.

• Don’t overwork the meat mixture — this keeps the meatballs tender.

Make Ahead & Storage

• Make Ahead: Meatballs and sauce can be made a day ahead and reheated gently.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze meatballs and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Timing

• Prep Time: ~20 minutes

• Cook Time: ~1 hour

• Total Time: ~1 hour 20 minutes