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.

Made with health-forward cocoa powder, this sinfully delicious chocolate ganache pie doesn&#39;t contain added fats or refined sweeteners. A lively green pistachio frangipane filling harnesses the chewy sweetness of dried pears to create a visually stunning contrast that&#39;s sensually layered. It&#39;s the perfect make-ahead dessert for special occasions.

No-Bake Vegan Chocolate Pistachio Pie WFPB Gluten-Free

pistachios ((optional))

medium grind sea salt

pears,

maple syrup

matcha powder

almond extract

salt

oats ((certified gluten-free if necessary))

dates, pitted and coarsely chopped ((packed))

Tbsp plant milk

Tbsp ground flaxseed

11.9 oz package shelf stable silken tofu, extra firm or firm

Place 2 to 4 tablespoons of raw pistachios in a small bowl or mug and cover with boiling water. Let the pistachios soak for one minute and rinse.

To peel pistachios rub them around on a clean kitchen towel so that the skins loosen up. Then remove as many of the dark papery skins as possible.

Place peeled pistachios in the bowl of a food processor and pulse until they are chopped. Be very careful not to over-process or you&#39;ll end up with pistachio butter. Very brief pulses are best. Stop after each pulse to determine if you&#39;ve gone far enough. Refer to photo in the main recipe text to see what I think is a good level of choppiness.

Remove chopped pistachios from food processor bowl and set aside.

Prepare Peeled Chopped Pistachio Topping (optional)

Place all ingredients for the pistachio pear frangipane paste in the bowl of the food processor.

Process ingredients until they form a smooth, or mostly smooth, paste. If necessary, use a silicon spatula to push down the sides of the mixture. Don&#39;t worry about over-processing. Refer to photo in main recipe text to see how smooth is smooth enough for me.

Remove pistachio pear frangipane paste from food processor, placing it in a small bowl. Set aside.

Pistachio Pear Frangipane Paste

You don&#39;t need to clean the bowl of the food processor before this step.

Place all ingredients for chocolate oat pie crust in the bowl of the food processor and process for approximately 2 minutes until a dough forms that clusters together. Small white oat specs will still be visible.

Transfer dough to an inch springform cake pan.

Begin by using your fingers to press dough into the pan and up the sides. Then, use the bottom of a flat-bottom untapered glass or a measuring cup to pack the dough evenly, starting from the center and moving outward. Push crumbs against the sides to build walls, using your fingers or the cup to create even, packed edges.

Place formed pie crust in the freezer for at least 10 minutes.

Make Chocolate Oat Pie Crust

It&#39;s important to remove as much excess water from the silken tofu as possible, so don&#39;t skip this step.

Place a strainer over a mixing bowl and the cheesecloth, or another kind of absorbent lint-free cloth, over the trainer. The mixing bowl under the strainer is there to catch the excess liquid.

Remove shelf stable silken tofu from its package and place the it over the cheesecloth and begin crumbling it using a spoon or your fingers. Part of the liquid is released right away. Then, to remove as much liquid as possible, wrap the cheese cloth around the crumbled tofu and gently squeeze. When it feels like you&#39;ve gotten most of the liquid out of the tofu, carefully remove the tofu crumbles from the cheese cloth and place them in a small bowl. The liquid in the bowl is discarded.

Squeeze Out Water from Silken Tofu

If there are crumbs left on the food processor bowl or blades, wipe them away with a moist towel. There&#39;s no need to wash it completely.

Place the tofu with liquid removed and all other chocolate ganache ingredients in the bowl of the food processor and process until a smooth custard forms. You will need to push down the mixture from the sides of the bowl several times. Be patient. This could take several minutes of processing. If the dates you&#39;re using are very dry you may need to add a little bit more liquid, either more plant milk or water, one teaspoon at a time. The ganache should be creamy but quite thick. If you need to add extra liquid, make sure it&#39;s as little as possible.

Remove the blade from the food, carefully scraping off the ganache that&#39;s stuck to it. Leave the ganache in the food processor bowl and set aside.

Make Chocolate Ganache

Remove the pie crust from the freezer.

Transfer the pistachio pear frangipane paste onto the pie crust.

Wet fingers are the best way to spread the frangipane paste which is very sticky. Place a small bowl of water nearby to wet your fingers as you press and spread the frangipane paste over the pie crust. Try to get it as even as possible.

Place the frangipane paste covered pie crust back in the freezer for at least 10 minutes.

Spread the Pistachio Pear Frangipane Layer

Remove the frangipane paste covered pie crust from the freezer.

Spread the chocolate ganache evenly over the frangipane paste layer. A frosting spatula is a great tool for this, but you can also use a clean silicon cake spatula.

Sprinkle a pinch of medium grind sea salt over the ganache layer.

Sprinkle the top layer of chopped pistachios (optional) over the pie.

Gently press the chopped pistachios into the pie with a clean spoon, or clean fingers. The idea is for the chopped pistachios to sink in a little so they don&#39;t get loose and roll off when you cut the pie.

Complete the Top Layers

Chill pie for at least 2 hours in the fridge before removing the springform ring and serving.

This pie can be made several days in advance.

Chill and Serve

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