Preparation:

Create the candy batter:

1. Remove the pits from the dates as you put them in the measuring cup.
   • Be sure to inspect each date as you tear it in half to remove the pit.  Mold and insect eggs can infect dried dates.  I don’t mean to gross you out,  you just need to be made aware of this.
2. Place the date paste, raspberry powder, beet juice, and salt in the food processor fitted with the “S” blade.  Process until it turns into a creamy paste.

Fill the piping bag:

1. It is best to use either a canvas or a silicone piping bag.  I used the piping tip Ateco #808.
2. While holding the bag with one hand, fold down the top with the other hand to form a cuff over your hand.
3. Fill the bag 1/2 full.  If you overfill the bag, the excess batter may squeeze out the wrong end not to mention that you will have less control of the bag when piping.
4. Close the bag by unfolding the cuff and twisting the bag closed. This forces the batter down into the bag.
5. “Burping” the bag: Make sure you release any air trapped in the bag by squeezing some of the batter out of the tip into the bowl. This is called “burping” the bag.
   • If you don’t remove the air bubbles they will come out while you are piping your straight line and cause blurps and breaks.  Best to create a seamless line.

Piping:

1. Click (here) to view some photos of how I piped these.
2. Hold the piping bag tip about 1/4″ above the non-stick sheet, at a 22.5-degree angle, and slowly pipe the batter from one edge of the dehydrator tray to the other.  Don’t hold it too high or you will create a squiggly line.
3. Keep constant pressure on the piping bag as you squeeze out the paste.  This will ensure an even thickness of the line.
4. After each completed line, stop and retwist the piping bag, working all paste towards the tip.  This will eliminate air bubbles in the bag and give you a solid grip.
5. Remember: It doesn’t have to be perfect. Just have fun and if you make a mistake, scoop it up, place back in the bag and do it again.

Dehydrate & store:

1. Place the tray in the dehydrator and dry at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 16-24 hours.
2. Once cooled, cut into 2” lengths and wrap in squares of wax paper.
3. I keep mine stored in the fridge for freshness but they can be left out at room temp.
4. These candy chews won’t be hard or crunchy.

Culinary Explanations:

• Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
• When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).

Substitutions:

One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course, we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends, and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.