Decadent Date Bars

Date Filling

  • 2 1/2 cups chopped dates
  • 1 can coconut cream
  • 1 1/2 cup chopped pecans
  • 1 tbsp. pure vanilla
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper

Crust and Crumble

Preheat oven to 350°f. Grease 9 x 13 glass baking dish with cooking spray or coconut oil.

  • 1 1/2 cups oats
  • 1 cup oat flour
  • 2/3 cup coconut flour
  • 1/2 cup Date Puree
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup melted coconut oil
  • 1 tsp. pure vanilla
  • 1 egg
  • 3/4 cup chocolate chips (sugar free)

In a large saucepan, add ingredients for date filling. Place over medium heat, cook and stir for about 5 minutes, until well combined and slightly thickened.

In large bowl, add oats, flours, date puree, cinnamon, and salt. Blend together. Add oil and vanilla, stir to combine, add egg and stir. In prepared dish, measure out 2 1/2 cups of mixed crust/crumble, and press evenly in bottom of dish. Spoon date filling on top of pressed crust and spread evenly. To remaining crumble add chocolate chips, mix to combine. Crumble evenly over top of date filling and press gently into filling. Bake until done, approx. 30 minutes. Cool and cut into bars.

For detailed photos of the recipe go to Bake With Me, Date Bars

ENJOY☺

Muffins

This recipe can be made with a variety of different fruits. I have used blueberries and raspberries but you can also use strawberries, apples or a combinations of your favorites. If using apples I would also add some cinnamon. This recipe is also dairy free and can be made gluten free by using flax flour in place of wheat bran. Makes 12 muffins. I generally bake 6 and store the remaining batter in the fridge to bake later.

Made with frozen raspberries
  • 1 1/4 cups almond flour
  • 1 1/2 cups wheat bran (flax flour for gluten free)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup Date Puree
  • 1/3 cup almond milk
  • 3 eggs
  • 1/3 cup coconut oil (melted)
  • 1/2 tsp. vanilla
  • 3/4 cup fruit

Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!

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.

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.