For decades, Boston wholesalers sold beautiful trays of the specialty fruit, wrapped in luxurious gold and silver paper, alongside nuts and other dried goodies. Over the years, the tradition has waned. Is a comeback ahead?
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1 ½ cups pecans, Marcona almonds, or walnuts (215g) 2 teaspoons vanilla extract 1/2 cup water 1/2 cup unsweetened flaked coconut 1 cup finely chopped pistachios Optional: dried rose petals; peanut butter powder; Matcha powder; crushed freeze-dried fruit Remove any brown paper-like tips and the pits from dates and give them a rough chop. Toss into the bowl of a food processor; add cacao powder (or grind cacao nibs in a spice/coffee grinder and add). Pulse a few times to chop dates into small pieces. Add pecans (or other nut) to the dates; pulse a few seconds to combine. Add vanilla, puffed brown rice, 1/2 cup cool water, 1 cup dried cranberries (or other dried fruit), and pinch of salt. Mix to combine until finely chopped; add 1/2 cup coconut and remaining 1/2 cup dried cranberries and pulse a few times until coarsely chopped. If mixture gets stuck in the processor, remove to a bowl and fold in coconut and remaining dried fruit. And blend with hands or a silicone spatula