Not the Usual Sweet Potato Casserole

Photo of Sweet Potato Casserole made with Ready to Use DateME Date Paste

Not the Usual Sweet Potato Casserole

If you’re used to sweet potato casserole with mini marshmallows, this isn’t it! We use date paste to give ours extra flavor as well as a little sweetness, and we top it all off with a layer of crunchy pecans and oats.

Sweet Potato Casserole made with Premium DateME Date Paste

Ingredients

For the Filling:

  • 2½ lbs. sweet potatoes
  • coconut oil, butter or olive oil spray
  • ¼ cup coconut milk (or other milk)
  • ¼ cup DateME Date Paste
  • 2 Tbsp. salted butter
  • 1 egg
  • ¾ tsp. vanilla extract
  • ½-1 tsp. cinnamon

For the Topping:

  • ½ cup + 2 Tbsp. flour
  • ¼ cup rolled oats
  • ¼ cup chopped pecans
  • 2 Tbsp. coconut sugar
  • 2 Tbsp. salted butter, cold and cut into chunks

Directions

  1. Preheat oven to 375°F.
  2. Halve the sweet potatoes and rub them with a little coconut oil, butter, or olive oil. Place them on a parchment-covered sheet pan cut-side down. Bake for 20-30 minutes or until very soft.
  3. Scoop the flesh out of the sweet potato skins and place in a bowl along with the butter and date paste. Mash together until the butter and date paste melt and blend in.
  4. Add the coconut milk, vanilla, and cinnamon. Once the mixture has cooled slightly, whisk in the egg.
  5. In a separate bowl, combine the flour, rolled oats, and sugar. Add the chunks of butter and use the back of a fork to work it into the flour mixture. Once a crumbly mixture forms, add the chopped pecans.
  6. Spoon the sweet potatoes into a small greased baking dish and use a spatula to make the top smooth and flat. Crumble the topping mixture onto the sweet potatoes.
  7. Bake for 25-30 minutes.

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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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DateME Maple Pumpkin Pie

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DateME Maple Pumpkin Pie

There are many recipes out there for pumpkin pie. Ours uses date paste and a bit of maple syrup for sweetness. We’ve also updated it with a gluten-free crust and a delicious chocolate and tahini drizzle on top.

Photo of Maple Pumpkin Pie made with Premium DateME Date Paste

Ingredients

For the Crust:

  • 1½ cups gluten-free flour blend
  • ½ cup almond flour
  • 1 Tbsp. coconut sugar
  • ¼ tsp. baking soda
  • 5 Tbsp. salted butter, cut into small pieces
  • ¼ cup DateME Date Paste
  • 3-4 Tbsp. ice cold water

For the Filling:

  • ½ cup DateME Date Paste
  • ½ cup coconut milk (or milk of choice)
  • 2 Tbsp. maple syrup
  • 1¼ cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice
  • ¼ tsp. dried ginger
  • 2 large eggs
  • 1 large egg yolk

For the Topping (Optional but delicious!):

  • ½ cup coconut milk
  • ½ cup DateME Date Paste
  • ½ tsp. vanilla
  • 1 Tbsp. tahini paste
  • 2 Tbsp. water (or as needed)
  • 2 Tbsp. chocolate chips

Directions

  1. Preheat oven to 325°F.
  2. For the crust, combine the flour, almond flour, sugar, and baking soda in a large bowl.
  3. Drop small spoonfuls of the date paste into the flour mixture. Add the small butter pieces.
  4. Use a pastry blender or a fork to work the date paste and butter into the flour mixture until well incorporated and a crumbly dough forms.
  5. Add cold water one tablespoon at a time, mixing with the pastry blender or fork until the dough comes together. If the dough looks too dry, add an additional tablespoon of water.
  6. Roll the dough into a ball.
  7. Grease a 9” pie plate or tart tin (we used a tart tin) with a little butter or oil. Press the dough into the tin until it forms a uniform layer. Take your time and ensure that all areas of the tin are covered and that the crust isn’t too thick or thin in areas.
  8. Using a fork, prick a few holes into the crust.
  9. Bake the crust in the oven for approximately 10 minutes, then set aside to cool.
  10. While the crust is baking, make the filling. Heat the coconut milk, date paste, and maple syrup in a small saucepan over medium-low heat. Stir frequently to help the date paste melt into the milk.
  11. Once the date paste melts and is combined with the milk and maple syrup, remove the pan from the heat and stir in the pumpkin, vanilla extract, and spices. Allow to cool for 2-3 minutes.
  12. In a separate bowl, whisk together the eggs and egg yolk.
  13. Whisk the eggs into the pumpkin mixture until well combined.
  14. Carefully pour the pumpkin mixture into the pre-baked crust. Use a spatula or the back of a spoon to make sure the pumpkin mixture is evenly distributed. Leave a small amount of crust visible as you fill, making sure to not overfill.
  15. Bake pie for approximately 35-40 minutes, or until the center is firm.
  16. Take out of the oven and allow the pie to fully cool.
  17. To make the topping, combine the coconut milk, date paste, tahini paste, and vanilla extract in a small saucepan over medium-low heat. Use a whisk to stir frequently as the date paste melts into the coconut milk. If the mixture starts thickening too much, add water ½ tablespoon at a time.
  18. Once the date paste has completely melted and the mixture is fairly thick, stir in the chocolate chips. Continue stirring until the chips are completely melted.
  19. Remove the pan from the heat once the chocolate has melted and a uniform thick syrup has formed.
  20. Allow the mixture to cool for 5 minutes, then spoon into a piping bag. Pipe the topping onto your pie in whatever pattern you desire.
  21. Slice the pie into 8-10 pieces and enjoy.

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Date & Pumpkin Oatmeal

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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

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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

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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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Chocolate Pecan Pie

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Chocolate Pecan Pie

Pecan pie is definitely a favorite among pie lovers, but we up the ante with our chocolate pecan pie recipe. The filling is made with pecans, date paste, chocolate, and a touch of maple syrup. We use gluten-free flour for ours, but you can use any flour of your choice.

Photo of Chocolate Pecan Pie made with Ready to Use DateME Date Paste

Ingredients

For the Crust:

  • 1½ cups gluten-free flour blend
  • ½ cup almond flour
  • 2 Tbsp. coconut sugar
  • ¼ tsp. baking soda
  • 6 Tbsp. salted butter, cut into small pieces
  • ¼ cup DateME Date Paste
  • 5-6 Tbsp. ice cold water

For the Filling:

  • 1½ cups DateME Date Paste
  • ½ cup coconut milk/milk
  • ¼ cup salted butter
  • ¼ cup maple syrup
  • 5 Tbsp. cocoa powder
  • 70g dark chocolate
  • 3 eggs
  • 1-1½ cups whole pecans

Directions

  1. Preheat oven to 325°F.
  2. To make the crust, combine the flour, almond flour, sugar, and baking soda in a large bowl.
  3. Drop small spoonfuls of the date paste into the flour mixture. Add the butter pieces. Use a pastry blender or a fork to work the date paste and butter into the flour until a crumbly dough forms.
  4. Add the cold water one tablespoon at a time, mixing with the pastry blender or fork until the dough comes together. If the dough looks too dry, add an additional tablespoon of water.
  5. Roll the dough into a ball. Press the dough into a lightly greased tart pan, taking your time to spread the dough out evenly.
  6. Prick a few holes into the bottom of the crust with a fork. Bake for approximately 10 minutes.
  7. Meanwhile, for the filling, melt the butter in a pot over medium heat. Once it begins melting, add the date paste, coconut milk, and maple syrup. Stir until the ingredients are well mixed. Add the dark chocolate. Once the chocolate is melted, add the cocoa powder and stir. Remove the pot from the heat.
  8. In a separate bowl, whisk the eggs. Temper them by very slowly pouring in a spoonful or two of the date filling while whisking. This will keep the eggs from scrambling since the date mixture will be hot.
  9. Repeat this until about half of the date filling has been added to the eggs.
  10. Whisk the egg mixture into the remaining date filling in the pot until a smooth paste forms.
  11. Pour the filling into the semi-baked pie crust. Arrange the pecans in the design of your choosing on top of the pie.
  12. Bake the pie for 20-25 minutes, or until the filling is fairly firm and the pecans are golden.

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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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Balsamic Chicken Thighs

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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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