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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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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Date Energy Snack Trio

Date Energy Snack Trio made with DateME date paste

Date Energy Snack Trio

Dates are a very common main ingredient for energy snacks. This is because of the many nutritional benefits of dates. Date paste provides all of the same goodness but is much easier to use in recipes. We rolled our date energy snacks in coconut, sesame seeds, and cocoa powder, but you can get creative and use whatever ingredients you have on hand!

Date Energy Snack Trio made with DateME ready to use date paste

Ingredients

  • 1 cup DateME Date Paste
  • 2 Tbsp. ground flaxseed
  • 1 Tbsp. almond butter
  • ½ tsp. vanilla extract
  • 3 Tbsp. unsweetened shredded coconut
  • 2-3 Tbsp. sesame seeds
  • 2-3 Tbsp. cocoa powder

Directions

  1. In a bowl, mix together the date paste, flaxseed, almond butter, and vanilla extract. If your almond butter is unsalted, add a small pinch of salt. Shape the paste into 1” balls.
  2. Place the coconut, sesame seeds, and cocoa powder in three shallow balls. Split up the date balls so that ⅓ of the balls get rolled in each topping. Gently press the ball into the topping as you roll them. Place the balls on a parchment covered tray and refrigerate for 30 minutes before enjoying.
  3. Note: You can roll the date ball snacks in anything you’d like. For more variety, try crushed nuts or cacao nibs!

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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

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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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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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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Grilled Cheese Sandwiches with Bacon & Date Jam

Recipe for Grilled Cheese Sandwiches with Bacon and Date Jam made with DateME ready to use date paste

Grilled Cheese Sandwiches with Bacon & Date Jam

For a gourmet twist on the humble grilled cheese sandwich, add some bacon date jam! Made from scratch with date paste instead of whole dates, you’ll find that it’s worth the extra effort.

Recipe for Grilled Cheese Sandwiches with Bacon and Date Jam made with DateME ready to use date paste

Ingredients

For the Jam:

  • 12 oz. bacon, coarsely chopped
  • 2 tsp. butter
  • 2 large sweet onions, diced
  • 1 tsp. salt
  • ½ cup DateME Date Paste
  • ¼ cup sherry vinegar
  • 2 tsp. fresh thyme leaves, divided
  • 1 tsp. ground black pepper
  • Pinch of cayenne pepper
  • ½ cup water
  • 2 Tbsp. balsamic vinegar
  • Drizzle of olive oil

For the Sandwich:

  • 2 cups sharp cheddar cheese, grated
  • Thick slices of French bread (or bread of choice)
  • Room temperature butter

Directions

Yield: About six sandwiches

  1. In a large heavy-bottomed pot (such as a Dutch oven), add chopped bacon and cook over medium heat until rendered and the fat is foaming, about 7-10 minutes. Remove the bacon with a slotted spoon. Reserve about 2 tsp. of the fat in the pot.
  2. Once the bacon is cooled, place on a cutting board and finely chop.
  3. Return the pot with the reserved fat to medium heat and add the butter, onions and salt. Sauté until soft and translucent, about 7-10 minutes.
  4. Stir date paste, sherry vinegar, 1 tsp. thyme leaves, black pepper and cayenne pepper into the onion mixture. Break the date paste up with a wooden spoon to help the melting process. Once ingredients are well incorporated, add the bacon.
  5. Stir the water into the mixture and cook until jam is a brick/brown color and has a jam consistency, about 10-15 minutes.
  6. Remove jam from the heat and add the balsamic vinegar, olive oil and remaining thyme leaves. Stir until shiny.
  7. Preheat a flat griddle or skillet on medium heat.
  8. To make the sandwich, take two slices of the bread and spread butter on one side of each slice.
  9. Place one slice of bread, buttered side down, on the griddle. Place a heaping amount of cheddar cheese on the top of the bread slice.
  10. Spread a good amount of the bacon date jam to the non-buttered side of the other slice of bread. Place this slice jam-side down on top of the cheese and bread already on the griddle.
  11. Grill sandwich on both sides until it is golden brown and the cheese is melted. Remove from the griddle.
  12. Repeat with the other slices of bread. Slice and enjoy!

Jam should easily make six sandwiches, depending on the amount used for each sandwich.

Recipe adapted from Allrecipes.com

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