Apple Cider & Date Vinaigrette With Fall Quinoa Salad

Apple Cider and Date Vinaigrette Dressing with Fall Quinoa Salad made with DateME Boutique ready to use date paste

Apple Cider & Date Vinaigrette With Fall Quinoa Salad

This quinoa salad is paired with a zesty dressing that includes apple cider vinegar, date paste, and dijon mustard. Roasting the squash imparts even more flavor to this hearty autumn dish.

Vegan Apple Cider and Date Vinaigrette Dressing with Fall Quinoa Salad made with DateME Boutique date paste

Ingredients

For the Dressing:

  • ¼ cup apple cider vinegar
  • 6 Tbsp. olive oil
  • 1 tsp. dijon mustard
  • 2½ Tbsp. DateME Date Paste
  • 1 clove garlic
  • ¼ tsp. onion powder
  • ¼ -½ tsp. salt
  • ⅛ -¼ tsp. black pepper

For the Salad:

  • 1 Delicata squash
  • 1 Tbsp. olive oil
  • 1 head Lacinato kale
  • 1 cup quinoa
  • 2 cups water or broth
  • 2 Tbsp. dried cranberries
  • 2 Tbsp. pumpkin seeds
  • 1 large apple

Directions

  1. To make the dressing, combine all ingredients in a high speed blender and blend until smooth. Start with the smaller amount of salt and pepper and add more to taste as needed.
  2. Preheat the oven to 375°F. Cut the ends off of the squash and core out the seeds. Slice into ¼ inch slices and toss in olive oil and a sprinkle of salt.
  3. Lay the squash on a parchment covered baking sheet and bake for about 15-20 minutes on each side, until golden.
  4. In a pot on the stove, combine the quinoa and liquid. Bring it to a boil and then reduce to a simmer. Cover the pot and allow to cook for approximately 15 minutes.
  5. Remove pot from the heat and allow the quinoa to rest for 10-15 minutes.
  6. Halve and core the apple. Cut into thin slices.
  7. Destem the kale and chop into small pieces.
  8. Massage a small amount of dressing into the kale until it is wilted.
  9. Combine the kale, cooked quinoa, squash slices, cranberries, pumpkin seeds, and apple slices.
  10. Fold in about half of the dressing and season to taste. Top with remaining dressing as desired.

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Copyright © 2019 B Global LLC. All Rights Reserved. “DateME” and “DateME Boutique” are Trademarks of B Global LLC dba DateME Boutique.   Design + Dev: 110RPM llc

Gluten Free Date & Nut Bars

date and nut bars are baked goods made with DateME Boutique date paste

Gluten Free Date & Nut Bars

There are many, many recipes out there for energy bars, but none is as delicious as this one! Made with almonds, cashews, and date paste (with a dash of cocoa), these bars are great for an afternoon pick-up or a snack anytime! The nuts and nut butter provide protein, and the date paste supplies you with a healthy energy boost.

date and nut bars are a dessert made with DateME Boutique all natural date paste

Ingredients

  • ¾ cup DateME Date Paste
  • ½ cup almonds
  • ½ cup cashews
  • 3 Tbsp. cocoa powder
  • 3 Tbsp. almond butter
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1 egg white

Directions

Yield: 6-8 bars

  1. Pulse the almonds and cashews in a food processor until they resemble coarse meal with some pieces the size of small pebbles.
  2. Add the salt, vanilla extract, and cocoa powder and pulse until combined.
  3. Add the date paste and almond butter and process until a uniform dough forms.
  4. Add the egg white to the processor and blend until combined.
  5. Preheat your oven to 300°F. Line an 8”x8” pan with parchment.
  6. Spoon the dough into the pan and press it down around the bottom of the pan.
  7. Grease your fingers with a little coconut oil and continue to press the dough down flat so it is of uniform thickness. Alternatively, you can place another piece of parchment on top of the dough and gently spread and flatten the dough using the side of your fist.
  8. Prick the dough a few times using a toothpick.
  9. Place the pan in the oven and allow the bars to bake for 16-18 minutes.
  10. Remove the pan from the oven and allow the bars to fully cool.
  11. Place the bars in the fridge for 20 minutes, then lift the parchment with the bars from the pan. Cut into 6-8 bars. Enjoy!

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Copyright © 2019 B Global LLC. All Rights Reserved. “DateME” and “DateME Boutique” are Trademarks of B Global LLC dba DateME Boutique.   Design + Dev: 110RPM llc

DateME Sea Salt Chocolate Bars

Vegan Sea Salt Chocolate Bars made with organic DateME date paste

DateME Sea Salt Chocolate Bars

The thought of making your own chocolate can be intimidating, but DateME Sea Salt Chocolate Bars can be whipped up with very little effort. Just make sure you have chocolate molds to form the bars.

Vegan Sea Salt Chocolate Bars made with organic DateME date paste

Ingredients

  • ⅔ cup cacao butter
  • 2 Tbsp. almond butter
  • 3 Tbsp. DateME Date Paste
  • ¾ tsp. vanilla extract
  • ⅛ tsp. salt
  • 5 Tbsp. cocoa powder
  • sprinkle of coarse sea salt
  • Optional add ons: crushed almonds or hazelnuts, coconut flakes, etc.

Directions

  1. Melt the cacao butter in a double boiler. As it melts, whisk in the date paste. This may take a few minutes, so take your time whisking, and use the back of a fork if there are big clumps.
  2. Whisk in the almond butter, vanilla extract, and salt. The mixture will not be completely smooth at this point, but that’s okay.
  3. Slowly whisk in the cocoa powder so that there are no clumps. Allow the mixture to cool slightly before continuing.
  4. Sprinkle some coarse sea salt in whatever molds you are using for your chocolate.
  5. Pour in the melted chocolate and tap the mold to ensure the chocolate gets into all of the nooks.
  6. Refrigerate for 1-2 hours or until firm. Enjoy!

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Date Tahini Bread

Date Tahini Bread Recipe made with All Natural DateME Date Paste

Date Tahini Bread

Date Tahini Bread has two different flavors layered throughout:  tahini and chocolate. It’s an unusual combination that we are sure will become a favorite once you have tried this dessert bread.

Date Tahini Bread made with DateME Date Paste

Ingredients

  • 5 Tbsp. tahini
  • 6 Tbsp. DateME Date Paste
  • 3 Tbsp. butter
  • 2 Tbsp. cocoa powder
  • ½ tsp. vanilla extract
  • ½ cup almond flour
  • 1 Tbsp. coconut milk
  • 3 large eggs
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 Tbsp. coconut sugar (optional)

Directions

  1. Preheat the oven to 350°F. Place the date paste and butter in a bowl and microwave until just softened. Add 4 tablespoons of tahini, the coconut milk and vanilla extract and mix.
  2. Whisk the eggs in a separate bowl and add them to the batter.
  3. Fold in baking powder, baking soda, and 6 tablespoons of almond flour.
  4. Divide the batter between two bowls.
  5. In one bowl, add 1 tablespoon of tahini and 1 tablespoon of almond flour. In the other bowl, add the cocoa powder and 1 tablespoon of almond flour.
  6. Line a small loaf pan with parchment paper. Alternate pouring the cocoa and tahini batters in layers into the pan until you have used up all of the batter. Use a chopstick or knife to carefully swirl the layers together. If desired, top with the coconut sugar.
  7. Bake for about 25 minutes, or until the bread starts to brown. Allow to fully cool before slicing.

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Beef & Sweet Potato Chili

Beef and Sweet Potato Chili entree made with DateME Date Paste

Beef & Sweet Potato Chili

Beef and Sweet Potato Chili is the perfect dinner for a cold winter night. Flavorful with spices and date paste, this is also a good dish to make for a crowd. It can be lightened up by using ground turkey or chicken instead of the beef.

Beef and Sweet Potato Chili entree made with DateME Date Paste

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 4-5 cloves garlic, minced
  • 2 lbs. ground beef
  • 1 tsp. salt
  • 1 Tbsp. chili powder
  • ½ Tbsp. cumin
  • ½ Tbsp. paprika
  • 1 tsp. oregano
  • 1 cup coffee
  • 1½ Tbsp. DateME Date Paste
  • 28 oz. can whole peeled tomatoes
  • 3 cups sweet potatoes, cubed (try orange and white sweet potatoes for more variation)
  • ¼-½ tsp. red chili flakes
  • cilantro, to garnish

Directions

  1. Heat olive oil in a pot over medium heat. Add the chopped onion and pepper. Stir occasionally until softened.
  2. Add the garlic and stir until just fragrant. Add the ground beef. Break the beef up with a spoon or spatula and stir so it is combined with the onion and pepper.
  3. Add the salt, cumin, chili powder, paprika, and oregano as the meat browns.
  4. Crush the tomatoes in the can and pour them into the pot. Add the coffee and date paste. Stir everything together and allow the mixture to come to a boil.
  5. Add the cubed sweet potatoes and chili flakes (add chili flakes to taste).
  6. Reduce the heat to a simmer and give the chili a stir. Cover the pot and allow to cook for 10 minutes.
  7. Stir the chili again, ensuring that it is not browning too much on the bottom. Continue to simmer for another 10-15 minutes uncovered, stirring occasionally.
  8. Once the sweet potatoes are tender and the chili has reached the desired thickness, remove the chili from the heat and season to taste. Garnish with cilantro and serve.

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Date & Raspberry Cream Ice Pops

Date Raspberry Cream Ice Pops frozen dessert made with DateME Date Paste

Date & Raspberry Cream Ice Pops

With just three ingredients, Date & Raspberry Cream Ice Pops are easy to make. They are also a healthy snack, composed of only fruit and coconut milk.

Date and Raspberry Cream Ice Pops made with ready to use DateME Date Paste

Ingredients

  • 2 cups coconut milk
  • 1½ cups raspberries, separated
  • 2-3 Tbsp. DateME Date Paste

Directions

Makes 4-6 Ice Pops

  1. Blend coconut milk with date paste and 1 cup of raspberries until smooth. Stir in remaining ½ cup of raspberries.
  2. Pour or spoon mixture into ice pop molds, leaving a small amount of space at the top of the molds to allow for expansion.
  3. Freeze for at least 4 hours. To release the ice pops, run the molds under warm water.

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Date & Piña Colada Smoothie

Piña Colada and Date Smoothie made with DateME Date Paste

Date & Piña Colada Smoothie

This great tasting piña colada smoothie gets its sweetness from date paste. With no added sugar, it’s a great choice for a snack and even for breakfast! And with soy and almond based whipped creams now available, you can keep it dairy free.
Piña Colada and Date Smoothie made with DateME Date Paste

Ingredients

  • 1¼ cup pineapple
  • ¾ cup coconut milk
  • ¼ cup coconut water
  • 2-3 Tbsp. DateME Date Paste
  • 3-4 ice cubes
  • fresh pineapple and whipped cream/coconut cream to garnish

Directions

Serves 2

  1. Mix all ingredients together in a blender for 10-15 seconds or until smooth.
  2. Pour into two glasses. Top with whipped cream and a pineapple slice!

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Date Mocha Frappé

Date Mocha Frappé beverage recipe made with DateME Date Paste

Date Mocha Frappé

This refreshing coffee drink is made extra special with the addition of DateME Date Paste. For the garnish, whipped cream is now available that is made from almond or soy milk to keep the drink dairy free.

Date Mocha Frappé beverage recipe made with DateME Date Paste

Ingredients

  • 1¼ cups strong coffee
  • ¾ cup coconut milk
  • 3 Tbsp. DateME Date Paste
  • 2 Tbsp. cocoa powder
  • 8 ice cubes
  • whipped cream/coconut cream, chocolate chips or shavings to garnish

Optional: ½ tsp.vanilla extract

Directions

Serves 2

  1. Brew your favorite strong coffee and allow to cool.
  2. Combine the coffee, coconut milk, date paste, cocoa powder, and vanilla if using in a blender.
  3. Add the ice cubes and blend for 10-15 seconds until smooth.
  4. Pour the frappés into two glasses and top with whipped cream or coconut cream and chocolate chips or chocolate shavings.

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Mini Cherry & Date Tarts

Mini Cherry Date Tarts made with DateME date paste

Mini Cherry & Date Tarts

Date paste naturally sweetens these tempting little cherry tarts. It is also used along with almond butter to bind together the crust of pumpkin seeds and almond flour. So good, and gluten and dairy free!

Mini Cherry Date Tarts are baked goods made with all natural DateME Date Paste

Ingredients

For the Filling:

  • 2 cups frozen cherries
  • ¼ cup DateME Date Paste
  • ½ tsp. vanilla extract
  • ⅓ cup full-fat coconut milk
  • 2 eggs

For the Crust:

  • ¾ cup pumpkin seeds
  • ½ cup almond flour
  • 1 egg
  • 2 Tbsp. coconut oil
  • 1 Tbsp. DateME Date Paste
  • ¼ tsp. baking soda
  • 2 Tbsp. almond butter

Directions

Makes 6 Mini Tarts

  1. Heat the frozen cherries in a saucepan over medium low heat. When they have defrosted and are beginning to break down, add the date paste.
  2. Cook for 10-15 minutes, stirring occasionally, allowing the mixture to reduce.
  3. Once the mixture is thick and the cherries have fully broken down, remove the pan from the heat and allow the filling to cool.
  4. Combine the cherry mixture, vanilla extract, coconut milk, and eggs in a high speed blender until smooth. Set aside.
  5. In a high speed blender, process the pumpkin seeds until they are ground fine.
  6. Add the almond flour and coconut oil and blend until the beginnings of a nut butter forms.
  7. Add the date paste, egg, almond butter, and baking soda and blend again until a soft dough forms.
  8. Preheat the oven to 350°F. Grease 6 wells of a muffin tin.
  9. Form a crust on the inside of each muffin cup by pressing the dough around the bottom and sides. Prick the bottom of each crust with a fork.
  10. Bake the crusts for 5 minutes. Remove the muffin tin from the oven and let the crusts cool for 10 minutes. Turn the oven down to 300°F.
  11. Pour the filling into the crusts and bake for about 25 minutes or until the center firms up.

Allow the tarts to fully cool, then carefully run a knife between the crust and the muffin tin. Refrigerate the tarts for 2 hours before removing them from the tin.

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Cranberry Orange Scones with Cardamom

cranberry orange scones with cardamom sweetened with DateME date paste

Cranberry Orange Scones with Cardamom

Who doesn’t like a scone with their morning cup of coffee? Our cranberry orange version uses date paste instead of sugar and includes cardamom for some spice. Delicious!

Cranberry Orange Scones with Cardamom Sweetened with All Natural DateME Date Paste

Ingredients

  • ¾ cup almond flour
  • ¼ cup oat flour
  • ½ cup white rice flour
  • ¼ cup tapioca starch
  • ¾ tsp. baking powder
  • 3 Tbsp. salted butter, cold
  • ¼ cup DateME Date Paste
  • ½ tsp. vanilla extract
  • 3 Tbsp. coconut milk
  • ¼ cup dried cranberries
  • ¼ tsp. orange zest
  • ⅛-¼ tsp. cardamom
  • butter for brushing
  • powdered sugar for dusting

Directions

  1. Mix together the almond flour, oat flour, rice flour, tapioca starch, and baking powder.
  2. Cut the butter and date paste into small pieces and work it into the flour mixture with your hands.
  3. Gently mix the vanilla extract and coconut milk into the flour mixture until just combined and the dough is still a bit crumbly.
  4. Gently fold in the cranberries, orange zest, and cardamom.
  5. Preheat oven to 350°F.
  6. Line a baking sheet with parchment paper. Form the dough into a loose ball and place it on the parchment. Shape the dough into a flattened circle about 1” thick. Cut the dough into 6 wedges and carefully separate them on the parchment.
  7. Lightly brush the scone tops with melted butter. Bake for 15-18 minutes or until the scones just begin to turn golden on top and are browned on the bottom. Allow to fully cool after removing from oven.
  8. Once cool, drizzle with a simple icing of powdered sugar mixed with a little coconut milk, or sift a little powdered sugar on top!

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