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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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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