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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Pumpkin Pie Nutella Bars

Dairy free Pumpkin Pie Nutella Bars made with all natural DateME Date Paste

Pumpkin Pie Nutella Bars

This recipe doesn’t actually use Nutella. Instead, toasted hazelnuts are combined with date paste and almond flour to make the crust of these scrumptious bars. With no added sugar, these are a delicious way to end a holiday meal.

Gluten free Pumpkin Pie Nutella Bars made with DateME Date Paste

Ingredients

For the Crust:
  • 1½ cups roasted/toasted hazelnuts
  • 1 Tbsp. coconut oil
  • 2 Tbsp. DateME Date Paste, slightly softened
  • 1½ Tbsp. cocoa powder
  • 1 Tbsp. almond flour
  • 1 tsp. coconut flour
  • pinch of salt
For the Pumpkin:
  • 1¾ cups pumpkin puree
  • 6 Tbsp. DateME Date Paste
  • ¼ cup coconut cream
  • 1 tsp. coconut flour
  • 3 eggs
  • ½ tsp. vanilla extract
  • ¼ tsp. pumpkin pie spice (optional)

Directions

  1. Preheat oven to 325°F. In a food processor, blend the hazelnuts until they resemble a meal.
  2. Add the almond flour, coconut flour, cocoa powder, and salt and continue pulsing until well combined and the mixture starts to slightly stick to the bottom of the processor.
  3. Add the coconut oil and date paste to the mixture and blend until a thick dough forms.
  4. Press the dough into the bottom of a parchment-covered square baking pan to make a uniform crust. Prick the crust with a fork in a few places and place in the oven for 7 minutes.
  5. Remove the crust from the oven and allow to cool slightly.
  6. In a high speed blender, mix together all of the ingredients for the pumpkin layer.
  7. Pour the pumpkin mixture on top of the partially baked crust, spreading with a spatula to ensure the top is flat and even.
  8. Bake for 25-30 minutes, or until the pumpkin is set.
  9. Remove from the oven and allow the pan to fully cool.
  10. Place the bars in the freezer for at least 3 hours prior to cutting.
  11. Store the bars in the fridge or freezer.

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Chocolate Date Brownies

Baked goods Recipe for Chocolate Date Brownies made with DateME Boutique all natural date paste

Chocolate Date Brownies

These brownies are moist and chocolatey, but more importantly they are guilt free. Using whole ingredients like almond flour, eggs, coconut oil and the star of the show, DateME Date Paste, there’s really nothing to feel guilty about. 

It takes about 5 minutes to make a batch and 25 minutes to bake. They are done and ready to enjoy in no time!

Baked goods Recipe for Chocolate Date Brownies made with DateME Boutique all natural date paste

Ingredients

  • 1 cup almond flour
  • ¾ cup DateME Date Paste
  • 3 large organic eggs
  • ¼ cup raw honey (or sweetener of choice)
  • ¼ cup extra-virgin coconut oil, melted
  • 1 tsp. pure vanilla
  • ½ cup dark cocoa powder
  • ½ tsp. cinnamon
  • ½ tsp. baking soda
  • ¼ tsp. sea salt

Directions

  1. Preheat oven to 350°F.
  2. Place all ingredients except for eggs in food processor. Blend well.
  3. Add eggs one at a time, blending in between to make sure eggs are well incorporated.
  4. Line a baking pan with parchment paper. Pour mixture into lined pan and place in oven for 25 minutes or until toothpick inserted into the center comes out clean.
  5. Allow brownies to cool. Cut into squares and enjoy!

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Sweet Potato and Date Brownie Bites

Sweet Potato and Date Brownies recipe made with DateME organic ready to use date paste

Sweet Potato & Date Brownie Bites

Sweet potatoes for dessert is not a new thing, but they can be used for more than just pie! Our gluten free sweet potato brownie recipe uses date paste instead of sugar and gets an added dollop of delish from chocolate chips.

Sweet Potato and Date Brownies recipe made with DateME Boutique all natural date paste

Ingredients

  • 1 cup sweet potato, mashed
  • ¼ cup salted butter
  • ¼ cup DateME Date Paste
  • ¼ cup cocoa powder
  • 1 tsp. vanilla extract
  • ½ tsp. chocolate extract
  • 1 Tbsp. coconut cream
  • 5 Tbsp. almond flour
  • ½ tsp. baking soda
  • 3+ Tbsp. mini chocolate chips, divided
  • 2 eggs

Directions

  1. Roast a large sweet potato at 350°F for about an hour or until soft. Scoop out 1 cup of the flesh and allow to cool.
  2. Add the butter, date paste, and 2 tablespoons of chocolate chips to an oven-safe dish. Melt in a microwave or oven until the butter is just melted. Mix together until well combined.
  3. Add the sweet potato and butter mixture to a food processor. Add the coconut cream, eggs, vanilla extract, and chocolate extract. Blend until well combined. Add the cocoa powder, almond flour, and baking soda and pulse until well combined. Scrape down the sides of the food processor and blend for a few more seconds.
  4. Pour the brownie batter into a parchment-lined pan. Top with the remaining chocolate chips (or more if you’d like). Bake at 350°F for about 25 minutes or until the brownies are firm. Allow brownies to fully cool before cutting into squares. Dust with cocoa powder once cooled if you’d like!

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Blueberry Crumb Bars

Dessert Recipe for Blueberry Date Crumb Bars made with DateME Date all natural paste

Blueberry Date Crumb Bars

We made this recipe using frozen blueberries, but it is particularly delicious when berries are fresh and in-season. You can also tailor it to any other fruit that is typically used for a cobbler or crisp.

Blueberry Date Crumb Bars recipe made with DateME Boutique ready to use date paste

Ingredients

For the Crumb Layer:

  • ¾ cup rolled oats
  • ¾ cup almond flour
  • 3 Tbsp. cold butter, cut into chunks
  • 1 Tbsp. coconut sugar
  • 1½ Tbsp. DateME Date Paste
  • ½ tsp. vanilla extract
  • 1 Tbsp. water

For the Blueberry Layer:

  • 1½ cup frozen wild blueberries
  • 2 Tbsp. DateME Date Paste
  • 1 tsp. lemon juice
  • 1 Tbsp. water

For the Cake Layer:

  • ¼ cup rolled oats
  • ½ cup finely shredded coconut flakes
  • ½ cup almond flour
  • 2 Tbsp. DateME Date Paste
  • 2 Tbsp. butter
  • 1 egg
  • ½ tsp. baking soda
  • ½ tsp. lemon juice

 

Directions

Yield: 6-8 bars

  1. Preheat oven to 325 °F. For the crumb layer, process the oats in a food processor for about 5-10 seconds or until a coarse, yet uniform meal forms. Add the almond flour, butter, sugar, date paste, and vanilla extract and pulse until a crumbly mixture forms. Scoop the mixture out of the food processor and set aside.
  2. For the bottom layer, process the oats for 5-10 seconds. Add the coconut flakes, almond flour, and baking soda and pulse until a coarse but uniform flour forms. Add the date paste and pulse 5 or 6 times. Add the egg and process until a smooth batter forms. Pour the batter into a parchment covered pan and bake for 10-12 minutes. The cake will not be cooked all the way through yet, but that’s okay
  3. While the bottom cake layer is cooking, pour blueberries and water into a small saucepan and heat over medium heat. Once most of the blueberries have burst, add the date paste and stir until it melts into the blueberries. Add the lemon juice and allow the blueberries to simmer until the blueberry mixture reduces and thickens and most of the liquid is gone. Allow the mixture to cool for about 5 minutes.
  4. Pour the blueberry mixture on top of the cake and spread it evenly using a spatula.
  5. Crumble half of the crumb mixture on top of the blueberries and very gently press it into the blueberries. Crumble the rest of the mixture on top.
  6. Increase the oven temperature to 350°F. Bake blueberry crumb cake in the oven for about 20 minutes, or until the crumbles brown slightly. Wait until completely cool to cut, then slice into 6 or 8 pieces.

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