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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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

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 Brownie Energy Bites

Snack Recipe for Chocolate Date Brownie Energy Bites made with DateME Boutique all natural date paste

Chocolate Date Brownie Energy Bites

There are hundreds of recipes for energy bites out there. What do they all have in common? Well, dates are the main ingredient! This is mainly due to the numerous nutritional benefits of dates, but also because they are a good binder for dry ingredients.

The best thing about making your own energy bites as opposed to buying them is that you know exactly what’s in them. This is particularly important for those on restricted diets. Here’s a quick and easy way to make an energy bite that you probably will make several times over. As shown, we dipped ours in white chocolate and decorated them with star shaped sprinkles. We like to have some glamour even when we eat healthy!

Snack Recipe for Chocolate Date Brownie Energy Bites made with DateME Boutique all natural date paste

Ingredients

  • 1 cup raw almonds
  • 1-1/4 cups DateME Date Paste
  • 3-1/2 Tbsp cocoa Powder
  • 4 Tbsp shredded coconut
  • pinch of salt
  • 1 tsp vanilla extract

Directions

Yield:  16-24 bites

  1. Combine all ingredients in the order listed, in the bowl of a food processor.
  2. Process until mixture resembles coarse gravel.
  3. Stop the processor and check the mixture inside. If it sticks together when you smush it, and everything looks incorporated, you’re done.
  4. Roll mixture into tablespoon-size balls.
  5. Store in an airtight container in the refrigerator. Good for a week or so, if they last that long.

Recipe adapted from Our Paleo Life.

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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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