3/4 cup date syrup

3/4 cup water

2 TB minced red onion

2 garlic cloves, minced

2 TB apple cider vinegar

1 TB grape seed oil

1 tsp chili powder

1 tsp cumin

1/2 tsp sea salt

dash fresh ground pepper

Saute onion and garlic in oil until onion is translucent. Combine the rest of the ingredients in pan and let simmer until reduced into sauce like consistency. Spread on your favorite grilled item and enjoy!

1 cup unsweetened coconut flakes

1/2 cup nut butter

1/3 cup date syrup

1/2 cup ground flax seeds

1/2 cup shaved chocolate or mini chocolate chips

Combine all of the ingredients together until well mixed. Chill for 20-40 minutes. Roll into 1-in balls and keep in air tight container until ready to eat.

Enjoy!

2 TB cream or half and half

*optional – dash of caramel extract

Heat cream and syrup over medium high heat in small sauce pan. When mixture begins to bubble, turn heat to low and stir for 2 more minutes. Remove from heat. If using caramel extract, add now. Sauce will thicken as it cools. Use on ice cream, as a topping on cheesecake, or even on Greek yogurt!

Enjoy!

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!

1 cup cocoa (better the quality, better the taste!)

1/2 cup coconut oil, melted

1/3 cup date syrup

dash of sea salt

Mix together until all signs of cocoa powder are gone and mixture is nice and smooth. Pour immediately into prepared pan. Transfer to refrigerator to set.

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!

1 cup coconut oil, melted

1/2  cup + 1/3 cup date syrup

1/2 cup cocoa

dash of salt

Prepare a 9-in pan by lightly greasing the surface and then covering with wax paper. Press wax paper flat onto pan with enough excess sticking out so that you can use it for leverage when removing bars.

Mix together 1/2 cup of coconut oil, 1/2 cup date syrup and 1/2 cocoa together until nice and smooth.  Spread half of the mixture out onto the prepared pan and stick in freezer for 15 minutes to set. Next, combine almond butter, 1/2 cup coconut oil, 1/3 cup date syrup and dash of sea salt in a bowl until well blended. (Before you spread this mixture over the chocolate, you want to make sure the coconut oil has had time to cool so that you will not melt through the chocolate layer.) Spread almond butter mixture evenly over set chocolate layer and return to freezer. After 10 minutes, spread the remaining chocolate mixture over the almond butter layer. Return to freezer for at least 10 minutes and serve! Best stored in refrigerator.

Enjoy!

2 TB date syrup

1 TB cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

Combine all ingredients in a sauce pan. Simply let this combination get hot and simmer until the smell fills the house, or until you’re ready to drink it!

Enjoy!

3/4 cup nut butter of choice

1/3 cup coconut flour

1/3 cup date syrup

1/3 cup chocolate chips

1/4 cup almond flour

pinch of sea salt

Mix flours and salt together. Add nut butter and date syrup to mixture and stir until nice and smooth. Add chocolate chips and roll into balls! Stick balls in freezer for 30 minutes to set. Refrigerated balls will stay fresh for up to a week.

Enjoy!

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!