Blackbottom Cupcakes

Topping

  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup Date Puree
  • 6 oz. sugar free chocolate chips

Let cream cheese sit out of fridge to soften. To speed this up it can be cut into cubes. Beat well with mixer. Add egg and date puree. Stir in chocolate chips and set aside.

Batter

Just out of oven
  • 1 1/2 cups flour
  • 1 cup Date Puree
  • 1/4 cup cocoa
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 cup water
  • 1/3 cup oil
  • 1 Tbsp. vinegar

Mix together all dry ingredients. Add liquid ingredients and mix well. Fill lined cupcake tins approx. 1/2 full with batter, top with cream cheese topping. Makes 24 cupcakes. Bake at 350°F for 20 – 30 min. Check for doneness by inserting a tester in center. Cool and Enjoy.

Almond Cupcakes

Amazingly Moist

ingredients ready to go
ready for oven
  • 3/4 cup coconut oil
  • 1 cup Date Puree
  • 4 eggs
  • 1/2 cup almond milk
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 tsp. salt
  • 2 tsp. baking powder

Preheat oven to 350°F. Grease cupcake tin or use silicone liners. Makes 24. In one bowl add all dry ingredients and mix together. In another bowl or measuring cup and using an emulsion blender, mix eggs, milk and date puree. Melt coconut oil and blend into wet ingredients. Add wet to dry and mix. Scoop into cupcake tin using 1/4 cup scoop. Bake for 30 minutes. Let cool and Enjoy.

These are also great with fresh fruit topped with whipped cream or coconut cream.

Lemon Cheesecake with Wild Blueberry Sauce

Makes 12 small mason jars or 1- 8″ spring form pan. The crust I use for this cheesecake is my oat crust. Make crust and divide between 12 jars. Approx. 2 Tbsp. per jar and press evenly over bottom. Bake @ 375°F for 10 min. Cool.

Cream cheese filling

Lemon Cheesecake with Blueberry Sauce
coconut cream
  • 8 oz. cream cheese
  • zest of 2 lemons
  • juice of 2 lemons
  • 1/2 cup Date Puree
  • 1 400 ml can coconut cream (not milk)

Cream together cream cheese and date puree. Add lemon zest, juice and mix well. Blend in coconut cream. Divide evenly over cooled crusts approx. 1/4 cup per jar. Top with blueberry sauce.

Wild Blueberry Sauce

  • 2 cups wild blueberries(fresh or frozen)
  • 1/4 cup date puree

Place blueberries and date puree in sauce pan and cook over medium heat, stirring often. Bring to boil and simmer approx. 5 min. Let cool and divide evenly over cheesecakes. Refrigerate and Enjoy.

Chocolate Peanut Oat Bars

squares scored after 30 min in fridge

This is a healthy alterative to chocolate peanut butter cups which are loaded with sugar. These are made with no sugar (of course) and taste amazing. I use an 8 x 8 pan lined with parchment so that I can lift out to score and cut. They can also be done in a 9 x 9 pan. This would make them a bit thinner.

Ingredients

Base

cut and ready to enjoy
  • 3 cups of rolled oats ground into flour (this can be done in food processor) or just use oat bran
  • 1 1/2 cups natural peanut butter
  • 1/3 cup coconut oil
  • 1/2 cup date puree
  • 1 tsp. vanilla extract
  • 1 tsp. salt

If using rolled oats, process into a coarse flour. Melt coconut oil and mix with peanut butter, date puree, vanilla and salt. Using a food processor for this makes it easy but it is not necessary. Add oats and mix well to combine. The more you mix the smoother the base will be.

Chocolate Topping

this is the chocolate combo that I use
  • 4 oz. chocolate chips (sweetened with Stevia)
  • 2 oz. 95% Lindt chocolate
  • 2 Tbsp. coconut oil

Using a microwave safe glass container, melt all 3 ingredients together. Start with 30 seconds and stir. Then only 10 second intervals, stirring after each. Once completely melted pour over base tipping pan to spread. Refrigerate approx. 30 min. and remove to score chocolate before it gets too hard. Return to refrigerator.

Mint Chocolate Cheesecake

Chocolate Base  (makes 12 small mason jars)

Preheat oven to 350°F.  Place small mason jars on baking sheet.  Divide batter evenly. (approx. 2 1/2Tbsp. per. jar).  Bake for 15 – 17 min.

base just out of oven
  • 1/2 cup butter
  • 1/8 lb. (2 oz.)stevia sweetened chocolate chips
  • 1/8 lb. (2 oz.) Lindt 95% chocolate
  • 1/4 cup almond milk
  • 1/4 cup date puree
  • 2 eggs
  • 1 1/2 tsp. vanilla

Melt butter and add chocolate to melted butter.  Microwave in 10 second intervals until fully melted.  Meanwhile, in medium size bowl whisk together milk, date puree, eggs and vanilla.  Whisk in melted butter and chocolate.  Divide between jars. Once baked and cooled top with cream cheese mixture.

Cheesecake Topping
finished cheese cake
coconut cream
  • 8 oz. cream cheese
  • 1/3 cup date puree
  • 4 oz. melted chocolate. (this can be a combination of the same chocolate used in base or just the chips)
  • 1 tsp. peppermint extract
  • 1 can coconut cream (see photo insert)

Cream together cream cheese and date puree.  Add peppermint extract and continue mixing.  Fold in coconut cream and melted chocolate.  If mixture goes a bit lumpy because of chocolate firming up, just use a whisk and whisk till smooth. Place mixture in piping bag and top the cooled chocolate base.  Refrigerate for approx. 4 hrs. until firm.  Enjoy.

Coconut Cream Pie

Sugar Free, Gluten Free, Dairy Free
Oat Crust
  • 1 1/2 cups oat flour (can use organic gluten free oats and grind to flour in food processor)
  • 1 tsp. date sugar
  • 1/2 tsp. sea salt
  • 1/4 cup olive oil
  • 4 – 5 Tbsp. cold water

Put oats, sugar and salt in food processor. Grind oats into flour. While processor is running pour olive oil into flour. Gradually add cold water, starting with 4 Tbsp. water. Check dough for consistency and transfer to bowl. Add more water if dry. Working with hands, bring together into a ball and begin to press into a pie plate. This takes a bit of time to get pressed down and up the sides with no cracks or spaces. Bake in a 375°F for 10 min. Remove from oven.

Coconut Cream Filling
  • 1 400 ml. can of coconut milk
  • 4 egg yolks (save whites for meringue)
  • 1/2 tsp. salt
  • 1/3 cup coconut sugar
  • 1/3 cup date sugar
  • 3 Tbsp. cornstarch
  • 1 Tbsp. coconut oil
  • 1/2 cup unsweetened coconut
  • 1 tsp. vanilla

The filling is cooked over a bain-marie (hot water bath) so choose a pot and bowl that can be used for this process. Put water in pot (you do not want water touching bottom of bowl when you sit it on top), bring to boil and adjust to simmer. In bowl whisk together milk, egg yolks, salt, sugars and cornstarch (I like to mix my cornstarch into sugar and then add to liquids). Place over pot of boiling water and continue to whisk until filling thickens. Remove from water and whisk in coconut oil, coconut and vanilla. Pour into pie shell. Top with meringue.

Meringue
  • 1 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 1/2 cup boiling water

In small pot mix cornstarch and cold water together, add boiling water and cook over low heat stirring until clear and thick. Set aside to cool.

  • 4 egg whites
  • 1/4 cup date sugar
  • 2 tsp. vanilla
  • pinch of salt
  • 1/4 cup toasted unsweetened coconut (optional)

With electric beater beat egg whites until foamy. Gradually add date sugar and beat until stiff, but not dry. Turn mixer to low speed. Add salt and vanilla. Gradually beat in cornstarch mixture. Turn mixer to high speed and beat well. Spread meringue over pie filling. Top with toasted coconut (if using). Bake at 350°F for 10 min.

Caramel Chocolate Brownies

Brownie Base

  • 3/4 cup chopped dates
  • 1/2 cup ground flax
  • 1/3 cup cocoa powder
  • 1/4 cup almond flour
  • 1 tsp. vanilla

Place all ingredients in food processor and process until dough will stick together when pressed between fingers. Press into a parchment lined 6 x 6 or 5 x 7 inch pan.

Caramel Filling

  • 2 tsp. unsweetened almond milk
  • 1 tsp. natural peanut butter (no sugar added)
  • 1/2 tsp. vanilla
  • 1/2 cup date puree
  • pinch of salt

Place all ingredients in food processor and blend smooth, scraping down sides as needed. Spread over base.

Chocolate Topping

  • 1/4 cup sugar free chocolate chips
  • 1 square of Lindt 95% chocolate
  • 1 tsp. coconut oil

Place all ingredients in glass microwave safe dish and heat in microwave on high for 30 seconds. Stir and then heat at 10 second intervals until melted. Spread on top of caramel. Refrigerate for 15 – 20 minutes to allow chocolate to start to set. Remove and score through chocolate before it gets too hard, cutting into small bite size squares. Store in fridge. Great snack for those sweet cravings.

Butter Tarts

hand written by my nanny

aka vinegar tarts

The following recipe is one that my grandmother always made. I replaced brown sugar with date puree.

Pastry

The following will make enough pastry for 12 medium size tart shells plus enough for a pie shell. (great for quiche)

  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1 cup shortening
  • 1 egg
  • 1/2 cup water
  • 1 tsp. vinegar
  • 1 tsp. date sugar or puree (optional)

Combine flour and salt, cut in shortening. I like using my hands to blend shortening into flour but pastry cutter can be used. Mix egg, water, vinegar and sugar/puree (if using) together. Add to flour mixture and work together with hands or fork. Using half of mix, flour work surface and roll out to approx. 1/8″. Cut to fit size of baking tin (muffin pan) that you are using.

FILLING

  • 2 eggs
  • 1 1/2 cups date puree
  • 2 Tbsp. vinegar
  • 2 Tbsp. cream (I use coconut milk)
  • 1 tsp. salt
  • 1 tsp. vanilla
  • raisins and/or nut (walnuts or pecans) optional

Blend together first 6 ingredients. This can be done with mixer, blender, magic bullet, immersion blender or by hand with a whisk. If using raisins and or nuts put a few in bottom of each tart shell. Fill shells with mixture and bake for 25 – 30 minutes at 350° F.

Chocolate Caramel Cheesecake

Preheat oven to 300°F. This recipe can be doubled to make a 9″ cheesecake, but the amounts here are for a 6″ pan.

Crust

Top right caramel spooned on top, bottom left after swirled in. Bottom right just out of oven.
  • 1/4 cup oat bran
  • 1/4 cup ground flax
  • 1/4 cup almond flour
  • 1 Tbsp. melted butter

Mix together and press into a 6 ” spring form pan.

Filling

  • 8 oz. cream cheese
  • 1/4 cup date puree
  • 1/2 cup sour cream
  • 2 oz. sugar free chocolate chips & 1/2 oz. 95% Lindt chocolate melted
  • 1 egg
  • 2 tsp. pure vanilla extract

In mixer mix cream cheese till soft, add date puree and continue to mix scraping down sides as needed. Add sour cream and continue to mix, add melted chocolate mix till well blended. Add egg and vanilla and only mix till incorporated. Pour/spoon mixture over crust.

Caramel

ready to eat
  • 1 Tbsp. nut butter (natural and sugar free)
  • 3/4 cup date puree
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 1 Tbsp. milk (any kind)

Place all ingredients in food processor and process till smooth. Spoon approx. 6 Tbsp. over top of cheesecake filling and swirl into filling. (See photo insert. It shows cheesecake at all stages.) The remaining caramel can be used when serving. Place cheesecake in oven and bake at 300°F for approx. 40 min.