date sweetened

Delicious vegan no bake chocolate oat cookies that are gluten-free, oil-free, nut-free and sweetened only with dates! Made with 7 simple ingredients!

Vegan No Bake Chocolate Oat Cookies [GF, Oil-Free]

dates,

tbsp cacao or cocoa powder

& 1/4 tsp vanilla extract

tsp pink Himalayan salt

& 3/4 cup One Degree Organics sprouted rolled oats

First, line a plate with parchment paper. Then, make your date paste. Make sure your dates are plump and sticky. If not, and they feel dry and look wrinkly, soak them in hot water for about 15 minutes, drain the water, then proceed with the recipe.

Add your medjool dates, 4 tbsp water (or canned full-fat coconut milk for a richer flavor), vanilla extract, salt and cacao powder in the food processor and process for about 1-2 minutes, or until the mixture resembles a thick and smooth texture. You will most likely have to stop a couple times to scrape the mixture off the sides of the bowl and down toward the blade.

Remove the blade on the food processor (or you can transfer the date paste to a large bowl) and add in the 1 tbsp water (this helps everything mix easier), rolled oats and 1/2 cup vegan chocolate chips. Stir very well until everything is mixed together.

Use a large cookie or ice cream scoop for each cookie. Scoop the mixture into the scoop and press down so that it is tightly packed (this helps it stick together) then roll into a tight ball and flatten halfway. You should have seven large cookies.

Place the cookies on the lined plate and then melt the 1/4 cup chocolate chips in the microwave for about 30-45 seconds. Drizzle the melted chocolate on top of the cookies and freeze for about 10 minutes, then enjoy!

These cookies are best stored covered in the refrigerator.

An easy and homemade barbecue sauce that is sweetened with dates, made with simple ingredients and ready in under an hour. This is a must make recipe for the summer and is the perfect addition to any backyard barbecue!

Date-Sweetened Barbecue Sauce (oil-free)

white onion, diced

4 cloves garlic minced

tomato paste

(14.5 oz.) can diced fire roasted tomatoes*

1/3 cup apple cider vinegar

1/4 cup blackstrap molasses

1/4 cup chopped dates, pitted packed

water,

vegan Worcestershire

1 teaspoon mild chili powder

paprika

Salt and pepper,

cayenne pepper,

cloves

Add in tomato paste, paprika, and cloves. Cook, stirring constantly, for 3 minutes.

Add the remaining ingredients, except the salt and pepper, and turn up the heat to medium high until they come to a boil.

Reduce the heat to low, and simmer, covered, for 30 minutes, stirring occasionally. You can taste as you go along and adjust, if you like, but I recommend NOT adding more molasses or dates until you’ve pureed in step 4. The dates sweeten the sauce as they cook, and they’ll add even more sweetness when you puree.

When your 30 minutes are up, remove the pan from the heat and allow for it to cool for about 10 minutes. Transfer it into a high-speed blender and run until smooth.

At this point, you sauce may be ready to bottle and refrigerate (It will keep for up to a week.).

Add salt and pepper to taste and adjust seasonings as desired. If it does need anything else, turn the heat on medium low, and let any additions cook for a few minutes before you taste again.

Made this the other day and put it on as a sauce for my pizza tonight, it was delicious!!

This sauce is AMAZING! I substituted soy sauce for the Worcestershire, and it turned out so well! I'll definitely be making this any time I want BBQ

Just made this - amazing!! 
Made it without the Worcestershire sauce and used tomato basil passata. And only 1/5 teaspoon salt. Turned out amazing. Making bbq jackfruit tomorrow! ????

Easy,  healthy,  delicious.  Even better after a couple of days for flavours to blend!

This bbq sauce is seriously good! Using it tonight on baked tofu triangles. Thanks so much for a great recipe!

Chocolate pumpkin pudding cups are a superfood reinvention of a childhood classic! They are naturally vegan, oil-free, grain-free, gluten-free, and just 117 calories per serving.

Chocolate Pumpkin Pudding Cups {Vegan, Grain-Free}

nondairy milk

pumpkin puree

dates

cocoa powder

arrowroot (see options below)

fine sea salt

espresso powder

vanilla extract

In a blender (high-speed, if available), process all...

In a blender (high-speed, if available), process all of the ingredients EXCEPT the vanilla until completely smooth (stop and scrape down sides several times). Scrape mixture into a medium saucepan.

Cook and stir the pudding over medium-low heat...

Cook and stir the pudding over medium-low heat about 5 to 6 minutes until a few bubbles start to appear, and break, at the surface. Remove from heat and stir in the vanilla.

Spoon the pudding into 4 glass jars, ramekins,...

Spoon the pudding into 4 glass jars, ramekins, bowls, or vessels of your choice. Press a small piece of parchment paper, wax paper or plastic wrap onto the surface of each. Refrigerate until cold.

5 wholesome-ingredient Easy Date Sweetened Cookies. Chewy and soft.

Almond Butter Easy Cookies | Vegan & Naturally Sweetened 

dates (120 g)

almond butter (65 g)

Tbsp non-dairy milk (we used almond milk) (45 g)

oats (80 g)

extract,

tsp baking powder

salt,

Preheat the oven to 180°C.

In a small bowl add the dates with...

In a small bowl add the dates with hot water for 10 minutes. Then strain them. In the meantime, blend the oats in a food processor and set them aside.

Mix wet ingredients: Add dates, non-dairy milk (we...

Mix wet ingredients: Add dates, non-dairy milk (we used almond milk), almond butter, salt, and vanilla extract into a food processor or blender and blend until smooth.

Make the dough: Add the blended oats and...

Make the dough: Add the blended oats and baking powder to the food processor and blend until a dough. If needed, scrape down the sides of the food processor.

Form the cookies: Make 1 Tablespoon-sized balls and...

Form the cookies: Make 1 Tablespoon-sized balls and roll them. Place the balls on a baking tray with baking paper or silicone paper. Flatten them with your fingers or with the back of the fork.

Bake them for 15 minutes at 180°C.

Recommendation: Let rest 5 minutes and then add melted...

Recommendation: Let rest 5 minutes and then add melted chocolate and chopped pistachios.

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