Chocolate Coconut Date Ice Cream

Paleo and Vegan Chocolate Coconut Date Ice Cream Recipe made with DateME ready to use Date Paste showing the container

Chocolate Coconut Date Ice Cream

Ice cream season is almost upon us, and what could taste better than homemade ice cream that combines the fresh flavor of DateME date paste with chocolate and coconut? This recipe does not use any added sugar and is dairy free, gluten free, Paleo and vegan. Your kids will just know that it’s delicious!

paleo and vegan Recipe for Chocolate Coconut Date dairy free Ice Cream made with DateME Boutique all natural date paste

Ingredients

  • 2¼ cup full-fat coconut milk (highly recommend Aroy-D brand)
  • ¼ cup cocoa powder
  • ½ vanilla extract
  • 3 Tbsp. DateME Date Paste
  • pinch of salt

Directions

  1. Pour the coconut milk into a large jar along with the cocoa powder, DateME date paste, vanilla extract, and salt.
  2. Using an immersion blender, blend all of the ingredients together for about 15 seconds or until the liquid becomes a thick mousse.
  3. Pour the ice cream mixture into a pyrex or freezer-friendly dish and cover. Place in the freezer for 2 hours.
  4. Remove ice cream from freezer and give it a stir.
  5. Place the ice cream back in the freezer for an additional 1-2 hours and then carefully scoop out and serve immediately.

If you end up freezing the ice cream for longer, allow it to sit out to soften so it will be easily scoopable. Alternatively, you can mix the frozen ice cream in a high-speed blender and re-freeze the mixture for 30-60 minutes before serving. Top with sprinkles, whipped cream, or your favorite ice cream topping!

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Paleo Date Filled Pop Tarts

Paleo Gluten Free Date Paste Filled Pop Tarts Recipe made with all natural DateME date paste

Paleo Date Filled Pop Tarts

A lot of people grew up eating pop tarts, but then as they got older, they realized that maybe they are not the best thing to put into our bodies first thing in the morning. We came up with a much healthier version, filled with DateME date paste. It follows Paleo guidelines and is gluten free. If you use palm shortening in the dough and omit the frosting, it is also vegan and dairy free.

Paleo Gluten Free Date Filled Pop Tarts made with DateME all natural organic date paste

Ingredients

For the Dough:

  • 1 cup almond flour
  • ¼ cup coconut flour
  • 4 Tbsp. palm shortening (or substitute butter or ghee)
  • 1½ Tbsp. coconut sugar
  • 1 egg + 1 egg white
  • ¼ tsp. baking powder
  • ⅛ tsp. salt
  • 1-2 tsp. water

For the Filling:

  • ¼ cup DateME Date Paste
  • ¼ tsp. chai spice (optional)

For the Frosting/Topping:

  • ½ Tbsp. ghee or butter
  • 2½ Tbsp. coconut milk
  • ½ Tbsp. DateME Date Paste
  • ¼ tsp. vanilla extract

Directions

Yield:   2 Pop Tarts
  1. Preheat oven to 375°F. Mix together the almond flour, coconut flour, baking powder, coconut sugar and salt. Spoon in the palm shortening and mix together with the back of a fork or a pastry cutter until the shortening is worked through the flours.
  2. Whisk 1 egg and mix it in with the dough using a spoon or your hands. Once combined, form the dough into a ball and place it in the refrigerator for 30 minutes.
  3. Once the dough has chilled, roll it out between two pieces of parchment paper. Roll it flat and fairly thin (about ⅛” thick), and then cut off the edges to form a large rectangle. Slice the rectangle into 4 smaller rectangles.
  4. If using chai spice, add it to the date paste and mix together. Separate the paste into two sections and slightly flatten each with your hands so it is a little smaller than the rectangles. Place one of the pieces of date paste onto one section of dough and then carefully cover with another rectangle of dough. Repeat with the remaining paste and dough so that you have two pop tarts in total.
  5. Wet your fingers with a little water to close the gaps between the two sandwiched pieces of dough. Use the back of a fork to press indents into the edges of the pop tarts.
  6. Whisk an egg white in a small bowl with 1-2 tsp. water. Brush the tops and sides with the egg wash and sprinkle with a little coconut sugar.
  7. Bake at 375°F for 10 minutes. Reduce the heat to 350°F and bake for another 5-10 minutes, or until the pop tarts start to turn golden brown. Remove pop tarts from the oven.
  8. While the pop tarts are cooling, heat the butter or ghee in a small saucepan over medium heat. Once melted, add the date paste, coconut milk and vanilla extract. Whisk until the paste is melted and the mixture begins to bubble. Reduce the heat to medium-low and continue stirring until the mixture begins to thicken. Remove from the heat and spread on top of the pop tarts.
These are best enjoyed warm!

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Paleo Lactation Cookies with Date Paste

Recipe for Paleo Lactation Cookies made with DateME Boutique organic ready to use Date Paste

Paleo Date Paste Lactation Cookies

When a mom is nursing her baby, she tends to be very hungry ALL THE TIME! But new moms want to eat something that’s good for both them and their baby. These Date Paste Lactation Cookies check all the boxes!

This recipe is from Pamela’s Nut Flour Blend but has been modified to include a few galactagogues, namely date paste, nuts and brewer’s yeast. These cookies are also good for those following the Paleo Diet.

Recipe for Paleo Lactation Cookies made with DateME Boutique organic ready to use Date Paste

Ingredients

  • 2 cups Pamela’s Nut Flour Blend
  • 1 cup butter
  • ⅔ cup DateME Date Paste 
  • ⅔ cup maple syrup
  • 2 eggs 
  • 1 tsp. salt
  • 1 tsp. baking soda 
  • ½ cup chopped nuts 
  • 4 Tbsp. brewer’s yeast
  • ¼ cup tapioca flour

Directions

  1. Preheat oven to 350°F.
  2. In a bowl, soften butter with a hand mixer. Add the Date Paste and mix well. Add the maple syrup and mix on medium speed. Add eggs one at a time, mixing well in between. 
  3. Add dry ingredients and mix well. 
  4. Scoop dough onto a parchment paper lined baking sheet. Makes approximately 12 cookies.
  5. Bake for 12 minutes and let cool. 

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The Best Paleo Ma’mool Date Cookies

Ma'mool Date Cookies recipe made with DateME Boutique all natural date paste

The Best Paleo Ma'mool Date Cookies

One of our favorite date related recipes is for Ma’mool. It melts in your mouth and is buttery, stuffed with cardamom flavored date paste, and covered in a thick layer of powdered sugar! Along with some Arabic coffee, Ma’mool is the perfect ending to a long day. Having “just one” is impossible, as we guarantee you will love this cookie. 

We decided to make a healthier version of Ma’mool. We found a great paleo sugar cookie recipe and revised it so that it is also gluten free. Trust us, you won’t notice the difference!

Ma'mool Date Cookies recipe made with DateME Boutique all natural date paste

Ingredients

For the Cookie:

  • ½ cup butter, softened
  • ¼ cup coconut oil, softened
  • ¾ cup coconut sugar
  • 2 eggs
  • 2 tsp. vanilla
  • ¼ tsp. almond extract
  • ½ tsp. baking soda
  • ½ tsp. fine salt
  • 2¼ cups blanched almond flour (slightly pack it down when you measure it)
  • ½ cup coconut flour
  • ¼ cup tapioca flour (and a bit more as needed for your hands when rolling out the cookies)

For the Filling:

  • ~ ½ cup of DateME Date Paste
  • crushed cardamom (optional)

Directions

Yield:  2 dozen cookies

  1. In the bowl of a standing mixer, cream together the butter, coconut oil, and coconut sugar.
  2. Add the eggs, vanilla and almond extract, mix until incorporated.
  3. In a separate bowl, combine the baking soda, salt, almond flour, coconut flour, and tapioca flour.
  4. With the mixer running on low, add the flour mixture to the creamed ingredients 1 cup at a time, beating well after each addition.
  5. Form the dough into a ball with your hands and place on a piece of plastic wrap. Form the dough into a disc and cover with plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
  6. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  7. With a spoon or cookie dough scooper, scoop the dough into approximately 1.5 inch balls.
  8. Place on the baking sheet about 1 inch apart.
  9. With your finger, press into the dough balls, making a little dent.
  10. With a teaspoon, dollop your desired amount of date paste into each cookie ball, being mindful to work quickly (make about 6 at a time since the dough gets soft fairly quickly).
  11. Sprinkle each one with some crushed cardamom and roll into a ball, making sure the date paste is completely covered.
  12. Bake the cookies for 13-15 minutes.
  13. Remove from the oven, allowing the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack..

Recipe adapted from Meaningful Eats.

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