Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups Boiling water
- 1 cup Dates, chopped
- 1 1/4 cups Sugar
- 1 Egg
- 1 tbsp Vegetable oil
- 2 tsp Vanilla extract
- 2 cups All-purpose flour
- 2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Baking powder
- 1 cup Chopped walnuts
- 1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
- =
Directions
Pour water over dates in medium bowl; let stand 15 minutes.
Heat oven to 350°F.
Beat sugar, egg, oil and vanilla in large bowl on high speed of mixer 3 minutes.
Stir together flour, baking soda, salt and baking powder; add alternately with dates to egg mixture, beating until
Stir in walnuts and small chocolate chips.
Pour about 1-1/4 cups batter into each prepared pan.
Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely. Wrap and store overnight before slicing.