DateME Maple Pumpkin Pie

Photo of Maple Pumpkin Pie made with All Natural DateME Date Paste

DateME Maple Pumpkin Pie

There are many recipes out there for pumpkin pie. Ours uses date paste and a bit of maple syrup for sweetness. We’ve also updated it with a gluten-free crust and a delicious chocolate and tahini drizzle on top.

Photo of Maple Pumpkin Pie made with Premium DateME Date Paste

Ingredients

For the Crust:

  • 1½ cups gluten-free flour blend
  • ½ cup almond flour
  • 1 Tbsp. coconut sugar
  • ¼ tsp. baking soda
  • 5 Tbsp. salted butter, cut into small pieces
  • ¼ cup DateME Date Paste
  • 3-4 Tbsp. ice cold water

For the Filling:

  • ½ cup DateME Date Paste
  • ½ cup coconut milk (or milk of choice)
  • 2 Tbsp. maple syrup
  • 1¼ cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • ¼ tsp. dried ginger
  • 2 large eggs
  • 1 large egg yolk

For the Topping (Optional but delicious!):

  • ½ cup coconut milk
  • ½ cup DateME Date Paste
  • ½ tsp. vanilla
  • 1 Tbsp. tahini paste
  • 2 Tbsp. water (or as needed)
  • 2 Tbsp. chocolate chips

Directions

  1. Preheat oven to 325°F.
  2. For the crust, combine the flour, almond flour, sugar, and baking soda in a large bowl.
  3. Drop small spoonfuls of the date paste into the flour mixture. Add the small butter pieces.
  4. Use a pastry blender or a fork to work the date paste and butter into the flour mixture until well incorporated and a crumbly dough forms.
  5. Add cold water one tablespoon at a time, mixing with the pastry blender or fork until the dough comes together. If the dough looks too dry, add an additional tablespoon of water.
  6. Roll the dough into a ball.
  7. Grease a 9” pie plate or tart tin (we used a tart tin) with a little butter or oil. Press the dough into the tin until it forms a uniform layer. Take your time and ensure that all areas of the tin are covered and that the crust isn’t too thick or thin in areas.
  8. Using a fork, prick a few holes into the crust.
  9. Bake the crust in the oven for approximately 10 minutes, then set aside to cool.
  10. While the crust is baking, make the filling. Heat the coconut milk, date paste, and maple syrup in a small saucepan over medium-low heat. Stir frequently to help the date paste melt into the milk.
  11. Once the date paste melts and is combined with the milk and maple syrup, remove the pan from the heat and stir in the pumpkin, vanilla extract, and spices. Allow to cool for 2-3 minutes.
  12. In a separate bowl, whisk together the eggs and egg yolk.
  13. Whisk the eggs into the pumpkin mixture until well combined.
  14. Carefully pour the pumpkin mixture into the pre-baked crust. Use a spatula or the back of a spoon to make sure the pumpkin mixture is evenly distributed. Leave a small amount of crust visible as you fill, making sure to not overfill.
  15. Bake pie for approximately 35-40 minutes, or until the center is firm.
  16. Take out of the oven and allow the pie to fully cool.
  17. To make the topping, combine the coconut milk, date paste, tahini paste, and vanilla extract in a small saucepan over medium-low heat. Use a whisk to stir frequently as the date paste melts into the coconut milk. If the mixture starts thickening too much, add water ½ tablespoon at a time.
  18. Once the date paste has completely melted and the mixture is fairly thick, stir in the chocolate chips. Continue stirring until the chips are completely melted.
  19. Remove the pan from the heat once the chocolate has melted and a uniform thick syrup has formed.
  20. Allow the mixture to cool for 5 minutes, then spoon into a piping bag. Pipe the topping onto your pie in whatever pattern you desire.
  21. Slice the pie into 8-10 pieces and enjoy.

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Chocolate Pecan Pie

Photo of Chocolate Pecan Pie made with All Natural DateME Date Paste

Chocolate Pecan Pie

Pecan pie is definitely a favorite among pie lovers, but we up the ante with our chocolate pecan pie recipe. The filling is made with pecans, date paste, chocolate, and a touch of maple syrup. We use gluten-free flour for ours, but you can use any flour of your choice.

Photo of Chocolate Pecan Pie made with Ready to Use DateME Date Paste

Ingredients

For the Crust:

  • 1½ cups gluten-free flour blend
  • ½ cup almond flour
  • 2 Tbsp. coconut sugar
  • ¼ tsp. baking soda
  • 6 Tbsp. salted butter, cut into small pieces
  • ¼ cup DateME Date Paste
  • 5-6 Tbsp. ice cold water

For the Filling:

  • 1½ cups DateME Date Paste
  • ½ cup coconut milk/milk
  • ¼ cup salted butter
  • ¼ cup maple syrup
  • 5 Tbsp. cocoa powder
  • 70g dark chocolate
  • 3 eggs
  • 1-1½ cups whole pecans

Directions

  1. Preheat oven to 325°F.
  2. To make the crust, combine the flour, almond flour, sugar, and baking soda in a large bowl.
  3. Drop small spoonfuls of the date paste into the flour mixture. Add the butter pieces. Use a pastry blender or a fork to work the date paste and butter into the flour until a crumbly dough forms.
  4. Add the cold water one tablespoon at a time, mixing with the pastry blender or fork until the dough comes together. If the dough looks too dry, add an additional tablespoon of water.
  5. Roll the dough into a ball. Press the dough into a lightly greased tart pan, taking your time to spread the dough out evenly.
  6. Prick a few holes into the bottom of the crust with a fork. Bake for approximately 10 minutes.
  7. Meanwhile, for the filling, melt the butter in a pot over medium heat. Once it begins melting, add the date paste, coconut milk, and maple syrup. Stir until the ingredients are well mixed. Add the dark chocolate. Once the chocolate is melted, add the cocoa powder and stir. Remove the pot from the heat.
  8. In a separate bowl, whisk the eggs. Temper them by very slowly pouring in a spoonful or two of the date filling while whisking. This will keep the eggs from scrambling since the date mixture will be hot.
  9. Repeat this until about half of the date filling has been added to the eggs.
  10. Whisk the egg mixture into the remaining date filling in the pot until a smooth paste forms.
  11. Pour the filling into the semi-baked pie crust. Arrange the pecans in the design of your choosing on top of the pie.
  12. Bake the pie for 20-25 minutes, or until the filling is fairly firm and the pecans are golden.

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Mini Pumpkin Muffins with Maple & Chocolate

Photo of mini pumpkin muffins with maple and chocolate made with DateME Date Paste

Mini Pumpkin Muffins with Maple & Chocolate

These bite-size pumpkin muffins are great for breakfast, snacks, school lunches, and any time you need a little something to keep you energized. We use gluten-free flour, but you can substitute in your flour of choice. You can also switch the chopped chocolate for chocolate chips if desired.

Photo of mini pumpkin muffins with maple and chocolate made with ready to use DateME Date Paste

Ingredients

  • ½ cup pumpkin puree
  • ¼ cup DateME Date Paste, melted
  • 3 Tbsp. salted butter, softened
  • 3 Tbsp. milk of choice
  • 2 Tbsp. maple syrup
  • 2 Tbsp. almond butter
  • 1 tsp. vanilla extract
  • ½ cup flour/gluten-free flour blend
  • ¼ cup oat flour
  • 1 tsp. cinnamon
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 eggs
  • ¼ cup chopped chocolate (use more if desired)
  • pecan halves for topping

Directions

  1. Preheat oven to 350°F.
  2. In a bowl, cream together the pumpkin, date paste, butter, milk, maple syrup, almond butter, and vanilla extract.
  3. In a separate bowl, combine the flour, oat flour, cinnamon, baking powder, and baking soda.
  4. Slowly pour the dry ingredients into the wet ingredients, mixing as you add them.
  5. Whisk the eggs and mix them into the batter.
  6. Fold the chopped chocolate into the batter. If you’d like, you can also add chopped pecans.
  7. Spoon the batter into 24 mini or 12 regular-sized muffin tins with liners. Bake for a few minutes, then carefully remove the pan from the oven and place 1-3 pecan halves on top of the muffins, depending on the size (we made minis so only used one pecan on top).
  8. Place muffins back into the oven and bake in total for around 12-15 minutes for mini and 20-25 minutes for regular sized muffins. Allow to cool prior to enjoying.

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Date Sweetened Apple Cobbler

Photo of Date Sweetened Apple Cobbler made with DateME Non GMO Date Paste

Date Sweetened Apple Cobbler

Apple cobbler is a very popular dessert. We give it an update by using gluten-free flour and substituting date paste and coconut sugar for regular table sugar. It’s the perfect and delicious ending to a family meal.

Photo of Date Sweetened Apple Cobbler made with DateME All Natural Date Paste

Ingredients

For the Filling:

  • 3-3½ lbs. apples (any firm, tart apple)
  • ½ Tbsp. lemon juice
  • ¾ cup water
  • ¼ cup coconut milk
  • ¾ cup DateME Date Paste
  • 2 Tbsp. butter
  • 1 tsp. cinnamon

For the Topping:

  • 1⅓ cup flour (we used a gluten-free flour blend)
  • ⅔ cup oat flour
  • 5 Tbsp. sugar or coconut sugar
  • scant 1 tsp. baking powder
  • heaping 1 tsp. baking soda
  • 6 Tbsp. butter, cold and cut into chunks
  • ½ cup coconut milk
  • 1 tsp. lemon juice

Directions

  1. Preheat oven to 350°F.
  2. Peel and chop the apples into small pieces. Toss chopped apples in the lemon juice.
  3. Grease a baking dish and pour the apples into it and set aside.
  4. In a saucepan, heat the coconut milk, date paste, and butter over medium-low heat. Heat and stir occasionally until the date paste melts into the liquid.
  5. Add the water and cinnamon and stir until the sauce bubbles. Remove from heat and mix with the apples.
  6. To make the topping, combine the coconut milk and lemon juice and allow to sit for a minute.
  7. In a separate bowl, combine the flour, oat flour, sugar, baking powder, and baking soda. Add the pieces of butter and use a pastry blender or the back of a fork to work the butter into the dry ingredients until a crumbly mixture forms.
  8. Add the coconut milk and lemon mixture and gently work it until a dough forms.
  9. Cut the dough into six pieces and gently flatten each piece into a circular/oval shape. Lightly press the dough onto the apples. Do this until the entire baking dish is covered.
  10. Bake the cobbler uncovered for 30-35 minutes, or until the top is golden. Serve on its own or with a scoop of vanilla ice cream.

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Chocolate Chip Tahini Cookies

Photo of Chocolate Chip Tahini Cookies made with DateME ready to use date paste

Chocolate Chip Tahini Cookies

These chocolate chip tahini cookies combine the great tastes of chocolate, sesame, and date. It works perfectly with gluten-free flour, and DateME date paste provides nutritious sweetness.

Photo of Chocolate Chip Tahini cookies made with organic DateME Date Paste

Ingredients

  • ¼ cup softened butter
  • ¼ cup tahini paste
  • ½ cup DateME Date Paste, softened
  • 1 egg
  • ½ tsp. vanilla extract
  • ¾ cup flour (we used a gluten-free blend)
  • ¼ cup coconut sugar
  • ½ tsp. baking soda
  • ½ cup mini chocolate chips
  • pinch of salt

Directions

Yields 9-12 Cookies

  1. Preheat oven to 350°F.
  2. In a bowl, mix together the butter, tahini paste, date paste, and egg. In another bowl, combine the flour, coconut sugar, baking soda, and salt.
  3. Pour the dry mixture into the wet a little at a time, mixing as you go to form a dough.
  4. Fold the chocolate chips into the dough.
  5. Using a small scoop or spoon, scoop small balls of dough onto a parchment-covered sheet pan. Press down to slightly flatten.
  6. Bake cookies for 10-12 minutes or until they are slightly golden on the bottom. Allow them to cool before enjoying.

 

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Date Filled Cookies with Cinnamon & Cardamom

Date filled cookies with cinnamon and cardamom made with DateME organic and all natural date paste

Date Filled Cookies with Cinnamon & Cardamom

Instead of buying that well-known cookie we all know and love, how about making your own version? Our date filled cookies have a spicy twist with the addition of cinnamon, cardamom, and sesame. They are so delicious no one will ever guess they are gluten-free and have no added sugar.

Date filled cookies with cinnamon and cardamom made with DateME ready to use date paste

Ingredients

For the Cookie Dough:

  • 1½ cups gluten-free flour
  • 3 Tbsp. sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • pinch of salt
  • 5 Tbsp. butter, melted (includes extra to brush on cookies)
  • ¼ cup oil
  • 2 Tbsp. milk
  • 1 tsp. almond extract
  • 2 egg whites
  • 2 Tbsp. sesame seeds + more for topping

For the Filling:

  • 10 Tbsp. DateME Date Paste, softened
  • 1 Tbsp. butter, melted
  • ½ tsp. cinnamon
  • ¼ tsp. ground cardamom

Directions

  1. Preheat oven to 350°F.
  2. For the dough, combine the flour, sugar, baking powder, baking soda, and salt.
  3. In separate bowl, whisk together the melted butter, oil, milk, almond extract, and egg whites.
  4. Slowly mix the dry ingredients into the wet ingredients until well combined.
  5. Fold in the sesame seeds. Cover and chill dough in the fridge for at least 30 minutes.
  6. While the dough is chilling, combine the date paste, melted butter, cinnamon, and cardamom.
  7. Take the dough from the fridge. On a piece of parchment paper, form the dough into a rectangle about 3.5” wide and between ¼”-½” thick.
  8. Form the date paste into a long cylinder and place it down the center of the dough.
  9. Carefully roll the parchment to fold the dough over the date paste to form a log. Be sure to tuck the dough completely over the filling.
  10. Cut the log into 15-18 pieces. Brush the top of each piece of cookie with a little melted butter and sprinkle with additional sesame seeds.
  11. Bake the cookies on a parchment covered sheet pan for 15-18 minutes or until the undersides are slightly browned. Allow the cookies to fully cool before enjoying.

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Espresso & Date Macarons

espresso and date macarons are baked goods made with DateME Boutique ready to use date paste

Espresso & Date Macarons

Many people are intimidated by the thought of actually making their own macarons. They are beautiful to look at and delicious to eat if made correctly. Our recipe is not too difficult, but the key to successful macarons is the mixing of the batter. Be careful to mix it to the right consistency. When piping it out, it should retain a slightly raised dome shape.

espresson and date macarons are cookies made with DateME Boutique organic date paste

Ingredients

For the Cookies:

  • 2 large egg whites
  • ½ cup + 2 Tbsp. almond flour
  • ½ cup + 2 Tbsp. powdered sugar
  • scant 3 Tbsp. white sugar
  • ⅜ vanilla extract
  • ¼ ground cardamom

For the Filling:

  • 3 Tbsp. softened salted butter
  • 3 Tbsp. softened unsalted butter
  • ¼ cup DateME Date Paste, softened
  • 6 Tbsp. powdered sugar
  • 1½ strong espresso

 

Directions

  1. Allow eggs to sit at room temperature for two days before making macarons.
  2. When ready, measure out the almond flour and powdered sugar. Blitz together in a food processor for a few pulses to break up any clumps (this is especially important for the powdered sugar). Set aside.
  3. Pour the white sugar and egg whites in a stand mixer with a whisk attachment. Beat the mixture at medium-low speed (at a 3 or 4 if using a KitchenAid mixer) for 3 minutes until the mixture is white and foamy. Increase the speed up to 6 or 7 and beat for an additional 2 minutes. At this point, add the vanilla extract and cardamom and beat for an additional minute. Your eggs should now be stiff and peaked. If they are not, clean out your mixing bowl and start over.
  4. Remove the mixing bowl from the mixer. Pour the almond sugar mixture into the center of the bowl. Use a silicone spatula to fold the mixture together, making circular folds from the outside of the bowl working your way in. The mixture should first look kind of stretchy and glue-like, but as you fold, the mixture will soften a bit and look like a uniform batter. As you fold you will break up clumps in the batter, but do not be tempted to break up all of the clumps or fold too aggressively. This will cause you to over-mix your batter, and the cookies will flatten out. Aim to mix with a spatula about 30 folds.
  5. Fill a piping bag with batter and pipe out slightly flattened discs on a parchment-covered baking pan. They should be about 1 inch in diameter and about 1.5-2 inches apart. If the batter doesn’t resemble a slightly raised dome at this point and seems to stand too stiffly, you may need to fold your batter a few more times. If this is the case, squeeze the batter out of the piping bag, fold the batter about 5 more times and then refill the piping bag.
  6. After piping out the macarons, give the sheet pan a tap on the counter and let the cookies sit on the counter (not on the stovetop) to “ripen” for around 45 minutes. While the cookies are resting, preheat your oven to 290°F.
  7. Place the baking sheet on the bottom or middle rack of your oven and bake for 12-14 minutes. While you are usually discouraged from opening the oven door while baking other types of cookies, it is encouraged to open the door once or twice while baking these. After they bake for 8-10 minutes, rotate the baking sheet. The cookies are done when they can easily peel off the baking sheet. If they still leave a bit of cookie center on the baking sheet when you try to remove them from the parchment, they need another minute or two in the oven.
  8. Remove the pan from the oven and allow the cookies to cool slightly. Gently peel the cookies off of the parchment and set aside.
  9. Beat the butter, coffee, and powdered sugar together. Add the softened date paste one tablespoon at a time until it is well incorporated.
  10. Refrigerate the filling for 15 minutes and then beat together quickly and spoon it into a piping bag. Pipe a small dollop of creme on the flat side of a cookie and make a sandwich with another cookie. Repeat until all the cookies are filled. Place cookies into the fridge for 1-2 days prior to enjoying.

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Gluten Free Sugar Cookies

Gluten Free Sugar Cookies made with ready to use DateME Date Paste

Gluten Free Sugar Cookies

Nobody should have to miss out on having a cookie (or two or three) just because they follow a gluten free diet. Our gluten free sugar cookies are a delicious treat that everyone will enjoy!

Gluten Free Sugar Cookies are baked goods made with all natural DateME Date Paste

Ingredients

  • 3 Tbsp. butter
  • ¼ cup DateME Date Paste
  • 2 Tbsp. coconut sugar
  • 1 large egg
  • 1 cup + 1 Tbsp. gluten free flour
  • ½ tsp. vanilla extract
  • ½ tsp. baking soda
  • pinch of salt

Directions

  1. Preheat oven to 350°F.
  2. Gently melt the butter and date paste together in a microwave-safe bowl 15 seconds at a time until the date paste is pliable and soft. Mix in the coconut sugar and vanilla extract.
  3. Once the mixture is slightly cooled, whisk in the egg.
  4. Combine the flour, salt, and baking soda and slowly mix it into the wet ingredients. Mix until combined but do not overmix.
  5. Form the dough into a ball and wrap in plastic wrap. Refrigerate for 30-40 minutes.
  6. Remove the dough from the fridge and flatten with a rolling pin between two pieces of parchment paper. If the dough begins to stick, dust it with flour. Roll until the dough is about ¼ inch thick. Use your favorite cookie cutters to cut out shapes.
  7. Carefully transfer the shapes to a parchment covered sheet pan. Roll the scraps left over into a ball and repeat rolling and cutting out shapes until you have used up all of the dough.
  8. Bake cookies for 7-10 minutes or until they have started to turn golden.
  9. Allow the cookies to fully cool then decorate with your favorite icing and toppings.

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Cherry Chocolate Biscotti

Vegan Cherry Chocolate Biscotti made with DateME Boutique organic all natural Date Paste

Cherry Chocolate Biscotti

This delicious cherry chocolate biscotti is made with DateME date paste and is vegan and gluten free. Goes great with that afternoon cup of coffee or as a sweet breakfast treat.

Cherry Chocolate Biscotti are baked goods made with DateME Boutique Date Paste

Ingredients

  • 1 cup almond flour
  • ¼ cup tapioca starch/flour
  • ¼ cup white rice flour
  • 1 Tbsp. coconut sugar (plus extra for dusting)
  • ½ Tbsp. coconut flour
  • ¼ cup butter, cold and cut into pieces
  • ¼ cup DateME Date Paste, cold and cut into pieces
  • ¾ tsp. vanilla extract
  • 1 egg
  • ½ tsp. baking soda
  • ¼ cup dried cherries
  • ½ cup chocolate chips, melted (for dipping)

Directions

  1. Add the almond flour, tapioca starch, white rice flour, coconut flour, coconut sugar, and baking soda to a food processor and pulse 5-10 times.
  2. Add the butter and date paste to the food processor and pulse until well incorporated.
  3. Add the vanilla extract and egg and pulse until combined.
  4. Fold in the dried cherries and form the dough into a ball. Refrigerate the dough for 20-30 minutes.
  5. Preheat oven to 325°F. Lay the dough out on a parchment covered sheet pan and form it into a slightly raised rectangle about 9”x4” in size. You can sprinkle the top of the dough with a little coconut sugar if you’d like.
  6. Bake for 15-20 minutes or until the underside of the biscotti just starts to brown.
  7. Remove from the oven and allow it to cool slightly. Carefully cut the biscotti into ¾”-1” thick pieces. Carefully separate the cookies and place them on their sides. Bake for an additional 5 minutes on each side, then remove the biscotti from the oven and allow them to fully cool. After they cool, place them in the fridge for 15-20 minutes.
  8. While the biscotti is cooling, melt the chocolate chips in a microwave for 30 seconds at a time, stirring in between.
  9. When the biscotti is ready, dip the bottom of the cookies into the chocolate and spread/flatten the chocolate out with a spatula or the back of a spoon. Place them in the fridge chocolate side up to set.
  10. When the chocolate has set, flip them over and drizzle chocolate over the top of the biscotti. Allow the chocolate to set, then enjoy!

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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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