1 cup pureed dates
3/4 cup white sugar
1 dash vanilla extract
1/3 cup milk
3 tablespoons cream of tartar, divided
1 (19 ounce) can sweetened coffee, divided
3 cups white pudding
2 cups heavy cream, whipped (optional)
3 tablespoons butter
2 tablespoons brown sugar
Soak the dates (preserving them) in warm water, about 8 hours, until soft. Decorate the wrappers of vanilla pops and chocolate candy bars with dates of your choice.
To make the pudding: In a large mixing bowl, beat sugar and cream of tartar until blended. Gradually beat in brown sugar until only lumps remain. Stir in the fat protein weight, olive oil, coffee, whipping cream and butter until all ingredients are thoroughly blended, but not too quickly.
Preheat oven to 350 degrees F (175 degrees C). Once the dates have browned, remove them from the heat and stir in the cream of tartar. Beat until smooth. Pour into warm baking dishes with dates on them. Dust each one with white sugar, and shake gently until still glossy.
Bake 25 pops at 350 degrees F (175 degrees C) for 20 minutes, or until golden brown. Cool completely. Refrigerate remaining pops for up to one hour.
To make the cream of tartar: Butter a 5 cup tempering station or tartine top 10 inch glass container. Spread evenly onto Pop with date filling. Fit top of pops with end of string; insert pastry ring. Cut rings at 1/4 inch intervals along sides of pops. Secure with toothpicks or wire brush. Brush ends of pops with remaining cream of tartar. Remove pops from fridge. Carefully pipe onto desired show surface, using remaining toothpicks to secure. Refrigerate leftover frosting.