3/4 cup buttermilk

1/2 cup butter, melted

1/2 date syrup

2 eggs

1 cup cornmeal

1 cup flour (we have also used 1/2 c sorghum flour and 1/2 c GF oat flour)

1 tsp baking soda

1/2 tsp salt

Whisk together wet ingredients. Next, add dry ingredients all at once and stir just until blended together evenly.

Pour into 9-in dish and bake at 375 for 35 minutes.

Enjoy!

Melt chocolate and coconut oil slowly over low heat. Brush 18 miniature muffin cups, or silicone molds with  1/4 of melted chocolate. Make sure the bottom of the cups, or molds, are completely covered and chocolate lines the sides all the way to the top. You can do this easily with a small spoon, or even a unused small watercolor paint brush. Transfer to refrigerator.

In small saucepan, combine date syrup and cream over medium-high heat. Stir constantly until mixture comes to a boil. Turn heat to low. Continue to stir 2-3 more minutes until mixture thickens a bit and starts to reduce. You don’t want to overdue it here as mixture will continue to harden after you take it away from the heat. Remove from heat. At this point you can mix in the caramel flavoring, if desired. Let the mixture set for a few minutes to cool slightly, taking care not to set too long, or mixture will become harder to work with. Take chocolate out of refrigerator and fill each with 1/2 tsp of date syrup mixture. Stick back in fridge. After 10 minutes, remove from fridge, and cover caramel with chocolate. Sprinkle tops with sea salt. Return once again to refriderator until set.

Enjoy!

This recipe has 3 different parts and although it may sound complicated, the only real appliance you’ll need is a VitaMix, blender or food processor – your kitchen weapon of choice. Simply assemble the ingredients in the order below and, Voila! This chilled pie is well worth the effort!

Crust:

1/2 cup almonds
1/2 cup shredded or flaked coconut
2 TB Date Syrup
2 TB coconut oil, melted
pinch of sea salt

Combine all ingredients in high-powered food processor or blender until ground. Press mixture into 9-in pie dish and stick in fridge or freezer while you make the 2 layers.

For Cream:

1 cup soaked, raw cashews (soaking them for at least 4-8 hours helps give this the creamy texture you’ll want)
juice of 1 lemon
1/4 cup coconut oil, melted
1/4 cup date syrup

Mix all ingredients in blender until nice and smooth (may take a a full minute or two). Pour into prepared crust and stick in freezer.

Berry Layer:

• 4 cups strawberries
• 1/3 cup date paste
• 2 teaspoons fresh lemon juice

Puree all ingredients in blender until almost smooth (a little bit chunky is fine – use your preference). Pour on top of cream layer, place in refrigerator and let chill for at least 2 hours before serving. For best results, let set in freezer for additional 20 minutes before serving.

Enjoy!

There are many different uses for date paste. It can make many desserts come together quickly and add a nice nutritional punch!

Date Paste:

• 3/4 cup pitted dates of choice (we find a a softer variety such as medjool or bahri dates work best)
• 3/4 cup date syrup
• dash of sea salt (optional)

Combine in high powered food processor or blender until pureed.

This pie is relatively quick, easy and great for hot summer days when you don’t want to turn on the oven! It is also a refreshing treat at summer potluck and picnics!

First make the paste. This recipe is great made in large quantities as you can store it in your fridge and pull it out whenever you need it as an ingredient. It also doubles as a date butter you can use on toast for a quick breakfast!

Date Paste:

• 3/4 cup pitted dates of choice (we find a a softer variety such as medjool or bahri dates work best)
• 3/4 cup date syrup
• dash of sea salt (optional)

Combine in high powered food processor or blender until pureed.

Crust:

• 2 cups raw nuts (any combination works fine)
• 1 cup date paste
• 1/4 tsp sea salt (optional)

Grind nuts in washed out coffee grinder for a fine nut flour, or, use your best blender option until nuts are finely ground. Then, simply mix together with paste and salt. Press mixture into 9-in pie pan forming a crust and insert into freezer for 20 minutes.

Filling:

• 5 cups berries of choice
• 1/3 cup date paste
• 2 teaspoons fresh lemon juice

Puree all ingredients in blender until almost smooth (a little bit chunky is fine – use your preference). Pour into prepared crust. Put in refrigerator and let set for at least 30 minutes. For a more firm texture, let chill for 2 hours before serving.

Enjoy!