Pumpkin Spice Latte

Photo of Pumpkin Spice Latte made with Premium DateME Date Paste

Pumpkin Spice Latte

Yes, we know, not another pumpkin spice coffee drink. But our pumpkin spice latte is sweetened with DateME date paste and actually has a touch of pumpkin puree. Make it dairy-free using soy or any nut milk and an alternative whipped cream.

Photo of Pumpkin Spice Latte made with All Natural DateME Date Paste

Ingredients

  • ¾ cup coffee
  • ⅓ cup milk of choice
  • 1 Tbsp. pumpkin puree
  • 1-2 Tbsp. DateME Date Paste
  • ½ tsp. vanilla extract
  • ½ tsp. pumpkin spice
  • whipped cream and ground nutmeg to garnish

Directions

  1. Combine all ingredients in a high-speed blender or with an immersion blender until well mixed.
  2. Serve hot or over ice. Garnish with whipped cream and ground nutmeg.

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Date & Pumpkin Oatmeal

Photo of Date and Pumpkin Oatmeal made with Premium DateME Date Paste

Date & Pumpkin Oatmeal

The best way to start the day is with a substantial breakfast, and date and pumpkin oatmeal definitely fits the bill. Sweetened with date paste, you’ll love the combination of oats, walnuts, and pumpkin.

Photo of Date and Pumpkin Oatmeal made with all natural DateME Date Paste

Ingredients

  • 1 cup rolled oats
  • pinch of salt
  • 1½ cups water
  • ½ cup coconut milk or other milk
  • ½ cup pumpkin puree
  • 2-4 Tbsp. DateME Date Paste
  • ½ tsp. pumpkin pie spice
  • ½ tsp. vanilla extract
  • ¼ cup chopped walnuts
  • Optional garnish: sugar coated cranberries

Directions

  1. Place rolled oats, water, and sprinkle of salt in a pot over medium heat. Once the water begins to boil, reduce the heat to a simmer. Cook for about 3 minutes, or until the oats begin to thicken.
  2. Add the coconut milk, pumpkin puree, date paste, pumpkin pie spice, and vanilla extract.
  3. Stir for 3-5 minutes, or until the date paste has melted and blended into the oats. If the oats are too dry, add a little additional milk.
  4. Divide the oats into 2-3 bowls and top with chopped walnuts, additional milk, and any add-ins you like, such as sugared cranberries or nut butter.

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Peppermint Mocha Latte

Photo of Peppermint Mocha Latte made with All Natural DateME Date Paste

Peppermint Mocha Latte

Our peppermint mocha latte is delicious hot or refreshing cold. Sweetened with date paste, it can be made with any non-dairy milk and whipped cream.

Photo of Peppermint Mocha Latte made with Ready to Use DateME Date Paste

Ingredients

  • ¾ cup coffee
  • ½ cup milk of choice
  • 1-2 Tbsp. DateME Date Paste
  • 1-2 Tbsp. cocoa powder
  • ¼ tsp. vanilla extract
  • ⅛ tsp. peppermint extract
  • whipped cream and crushed peppermint candies, to garnish

Directions

  1. Mix all ingredients together in a high-speed blender or with an immersion blender.
  2. Serve hot or over ice. Garnish with whipped cream and crushed peppermint candies.

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Korean Barbeque Pulled Chicken

Photo of Korean Barbeque Pulled Chicken made with All Natural DateME Date Paste

Korean Barbeque Pulled Chicken

We put an international spin on this pulled chicken recipe. Spicy with chili paste and tangy from rice wine vinegar, we also add date paste to give the chicken some depth of flavor.  We serve it with rice, but the pulled chicken can also be served with lettuce wraps or in a sandwich.

Photo of Korean Barbeque Pulled Chicken made with Non GMO DateME Date Paste

Ingredients

  • 1 lb. boneless chicken thighs
  • 1 Tbsp. oil
  • 1 cup broth
  • ¼ cup soy sauce
  • 2-3 Tbsp. DateME Date Paste
  • 1½ Tbsp. rice wine vinegar
  • 1 Tbsp. sesame oil
  • ½ tsp. ground ginger
  • ½ tsp. garlic powder
  • chili paste (sambal oelek) to taste
  • sliced scallions and sesame seeds, to garnish
  • jasmine rice

Directions

  1. Heat oil in a pot over medium heat.
  2. When oil is hot, add the chicken thighs in a single layer. Sear them for 2 minutes on each side.
  3. Add the broth. Bring the broth to a boil and reduce to a simmer. Cover the pot until the chicken is fully cooked and soft enough to shred.
  4. Uncover the pot and allow the liquid to reduce for a few minutes.
  5. Remove the pot from the heat and shred the chicken.
  6. In another bowl, combine the soy sauce, date paste, rice wine vinegar, sesame oil, ground ginger, and garlic powder. Add chili paste to taste.
  7. Toss the shredded chicken in the sauce and thin as needed with the reserved broth in the pot.
  8. Top the shredded chicken with sliced scallions and sesame seeds and serve alongside your favorite rice.

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Balsamic Chicken Thighs

Photo of Balsamic Chicken Thighs made with DateME ready-to-use date paste

Balsamic Chicken Thighs

Chicken thighs have gained in popularity because they are flavorful and do not dry out during cooking. This recipe uses balsamic vinegar and date paste as the base for a delicious sauce that gives the chicken a nice, piquant flavor.

Photo of Balsamic Chicken Thighs made with DateME all natural date paste

Ingredients

  • ½ Tbsp. oil
  • 4 large chicken thighs
  • ½ cup onion, minced
  • 5 cloves garlic, chopped
  • 6 Tbsp. balsamic vinegar
  • ¼ cup DateME Date Paste
  • 1 tsp. lemon juice
  • water or broth, as needed
  • salt and pepper
  • chopped parsley

Directions

  1. Preheat oven to 375°F.
  2. Place a well-seasoned cast iron pan over medium heat for 5 minutes or until quite hot. Add the oil.
  3. When the oil is hot, sear the chicken thighs skin-side down for 5-7 minutes or until the skin is crispy and does not stick to the pan.
  4. Flip thighs and let the underside cook for another 3 minutes.
  5. Transfer the pan to the oven until the thighs reach an internal temperature of 165-170°. At this point, remove chicken from the pan and set aside.
  6. Drain the majority of the fat from the pan, reserving a small amount.
  7. Place pan with fat over medium high heat. Add the onion and sauté until very soft. Add garlic and stir for one minute.
  8. Add the date paste and balsamic vinegar and mix until date paste melts and a sauce forms. Add a little water or broth if the sauce is too thick or dry.
  9. Season to taste with salt and pepper. Add the chicken to the sauce, coating the thighs on all sides.
  10. Top the chicken with chopped parsley and serve.

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Chocolate & Apple Dessert Nachos

photo of Chocolate Apple Dessert Nachos made with DateME all natural date paste

Chocolate & Apple Dessert Nachos

Everybody loves nachos, but what about dessert nachos? Instead of tortilla chips and cheese, we use apples and delicious, ooey gooey chocolate! Top it off with your favorite nuts, coconut, pretzel pieces, or your favorite add-in for a fun, shareable dessert.

Photo of Chocolate Apple Dessert Nachos made with DateME ready to use date paste

Ingredients

  • 6 small apples
  • 80g chocolate, melted
  • ⅓ cup DateME Date Paste
  • ¼ cup milk of choice
  • ½ tsp. vanilla extract
  • Add-ins such as chopped nuts, coconut flakes, dried fruit, etc.

Directions

  1. Cut the apples into thin slices. Set aside.
  2. Whisk together the date paste, milk, and vanilla extract until a smooth paste forms. If needed, use a little additional milk to thin.
  3. Arrange the apples on a platter.
  4. Spoon the date paste mixture into a piping bag or plastic bag with corner cut off. Drizzle the date paste mixture over the apples.
  5. Drizzle the melted chocolate on top.
  6. Finish with a sprinkle of your favorite add-ins, such as chopped nuts, coconut flakes, chocolate chips, or dried fruit.

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Date Flavored Nut Milks

Photo of Nut Milks flavored with DateME date paste

Date Flavored Nut Milks

All kinds of plant-based milks are popular right now. Our recipe shows you how to kick things up a notch by making your own, flavored with DateME date paste and a dash of vanilla. We tried walnut and cashew variations, delicious with the natural sweetness of date paste.

Photo of Nut Milks flavored with All Natural DateME date paste

Ingredients

Using Walnut Milk:
  • 1 cup raw walnuts
  • 3½ cups water
  • ¼ cup DateME Date Paste
  • 1 tsp. vanilla extract
  • pinch of salt
Using Cashew Milk:
  • 1 cup raw cashews
  • 3 cups water
  • 2 Tbsp. DateME Date Paste
  • 1 tsp. vanilla extract
  • pinch of salt

Directions

  1. For each of the nut milks, pour the nuts into a container or jar and cover them with water. Allow them to soak for 4 hours in the refrigerator.
  2. Drain the nuts and pour them along with the water, date paste, vanilla extract, and salt into a blender. Blend the mixture together for about 30-45 seconds.
  3. Use cheesecloth, a nut milk bag, or a fine strainer to strain the nut milk.
  4. Optionally, scrape the remaining nut pulp out of the cheesecloth or strainer and put it back into the blender. Add a little additional water and strain again.
  5. Store the date flavored nut milk in an airtight jar and use within 3-4 days.

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Pumpkin Pie Smoothie with DateME Date Paste

Pumpkin Pie Smoothie with DateME Date Paste

Just in time for October, here is a delicious recipe for Pumpkin Pie Smoothies. Great for breakfast or as a treat in the evening, it’s a healthy way to celebrate Fall!

Pumpkin Pie Smoothie made with DateME all natural ready-to-use date paste

Ingredients

  • 1 cup pumpkin puree
  • 1 cup milk of choice
  • 3 ice cubes
  • ¼ cup DateME Date Paste
  • 1 tsp. vanilla extract
  • ¼-½ tsp. pumpkin pie spice
  • pinch of salt

Directions

Serves 2

Blend all ingredients together in a high-speed blender until smooth. Split into two glasses and enjoy!

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Blueberry Chia Breakfast Parfait

Blueberry Chia and Oat Breakfast Parfaits made with all natural DateME Date Paste

Blueberry Chia Breakfast Parfait

Our blueberry chia breakfast parfait may look fancy, but it is a snap to put together. Sweetened naturally with DateME Date Paste, it has blueberries, chia, and oats for a nutritious start to your day.

Vegan Blueberry Chia and Oat Breakfast Parfaits made with DateME Date Paste

Ingredients

  • 2½ Tbsp. DateME Date Paste
  • 2 Tbsp. chia seeds
  • ¼ cup + 2 Tbsp. rolled oats
  • 1 cup milk of choice (almond, coconut, etc.)
  • 1 cup blueberries (frozen or fresh)
  • 2 Tbsp. unsweetened shredded coconut
  • 1 Tbsp. sliced almonds
  • 1 tsp. vanilla extract
  • ½ cinnamon

Directions

  1. In a blender, combine the date paste, milk, vanilla, cinnamon, half the chia seeds, and 2 tablespoons of the rolled oats.
  2. Stir in the remaining oats and chia seeds.
  3. In a tall glass, layer a third of the oat mixture, then half of the blueberries, then another third of the oats, followed by the shredded coconut. Add the last of the oats and top them with the rest of the blueberries and almonds.
  4. Refrigerate for a few hours or overnight. Top with additional milk of choice prior to serving, if desired.

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Seared Lamb Chops with Date Sauce

Seared Lamb Chops with Date Sauce made with DateME ready to use date paste

Seared Lamb Chops with Date Sauce

Seared lamb chops with date sauce is a wonderfully fragrant, complex, and savory entreé. The chops are seasoned with an array of spices, and the sauce is redolent of orange, garlic, and ginger along with the date paste. It makes for a very elegant and special dinner!

Seared Lamb Chops with Date Sauce made with DateME date paste

Ingredients

For the Lamb Chops:

  • 1 lb. lamb chops
  • 1 tsp. cumin
  • ½ tsp. garlic powder
  • ½ tsp. coriander
  • ½ tsp. salt
  • ¼ tsp. sumac
  • ½ Tbsp. oil

For the Date Sauce:

  • 3 Tbsp. DateME Date Paste
  • ¼ cup orange juice
  • 1 clove garlic, grated
  • ¼ tsp. onion powder
  • cinnamon stick
  • ½ cup water
  • ¼ tsp. coriander
  • ¼ tsp. ginger
  • 2-3 Tbsp. fresh cilantro, chopped

Directions

  1. Heat a cast iron skillet in a 375°F oven for 10-15 minutes.
  2. In a small bowl, combine the cumin, garlic powder, coriander, salt, and sumac. Sprinkle the spice mix on the lamb chops.
  3. Remove the skillet from the oven and place it on a stove top burner set to medium high. Add the oil to the skillet. When the oil starts to sizzle, add the lamb chops. Sear for 1-2 minutes on each side. Transfer the skillet to the oven and cook until the chops are done to your liking.
  4. To make the sauce, combine the date paste, orange juice, and water in a blender.
  5. Pour the mixture into a small saucepan and add in the remaining ingredients except for the cilantro.
  6. Heat the pan over medium low heat, stirring occasionally. Heat for about 5 minutes, adding additional water 1-2 Tbsp. at a time if the sauce becomes too thick.
  7. Season sauce with salt and pepper to taste and remove the cinnamon stick.
  8. Plate the sauce under and/or over the chops and garnish with fresh cilantro.

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