Beet Date Carrot Cake

Ingredients: 2 cups oat flour (or whole wheat flour) 2 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. ginger 1/2 tsp. nutmeg 1 pinch salt 1 cup date sugar 3 Tbsp. ground flax 1/4 cup water 2 cups carrots (grated) 1 cup beet (grated) 1/2 cup walnuts (optional) 1 cup medjool dates (whole pitted dates, are the best but Deglet Noor are good too) 1/4 cup apple sauce (unsweetened preferably) 1 tsp. vanilla 1 1/2 cups soy milk (or other dairy replacement of choice) Instructions: Preheat the oven to 350 degrees fahrenheit (176 celsius). Grease

Date Sugar Dried Cherry and Walnut Loaf

Date Sugar Dried Cherry and Walnut Loaf
Ingredients:   1 cup dried cherries 3/4 cup chopped walnuts (roughly) 1/2 tsp. baking soda 1/2 tsp. salt 7/8 cup boiling water 3 Tbsp. unsalted butter 1/2 cup granulated sugar 1/2 cup date sugar (use brown if you do not have date) 1 tsp. vanilla extract 1 1/2 cups cake flour 2 eggs Instructions: Preheat oven to 350F.Lightly grease a loaf pan, approximately 8 ½ x 4 ½  x 2 inches with butter.Mix the cherries, walnuts baking soda, and

Saffron Date Posset – A Dessert You Should Know –

Ingredients: 1,000 grams heavy cream (about 4 cups)   150 grams date sugar (about 3/4 cup)   0.2 grams saffron (a generous pinch)   7 grams citric acid (sour salt, about 1 1/2 teaspoons)   100 grams sugar (about 1/2 cup)   1 preserved lemon (julienned)   pistachio oil (as needed)   honey (as needed, optional)   40 pistachios (toasted)   3 dates (pits removed, cut into small pieces)   thyme leaves (Lemon, as needed)   salt (Maldon, as needed)


Ingredients: For the donuts   1 banana 8 dates, pitted 1/2 cup sunbutter (or nut butter) 5 eggs 2 tablespoons honey 3 heaping tablespoons coconut flour 2 tablespoons unsweetened cocoa powder 1 heaping tablespoon coconut oil (mine was not melted) 1 teaspoon vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon cinnamon pinch of salt For the toppings 2 tablespoons date sugar 2 tablespoons coconut sugar 1 tablespoon coconut oil 1 tablespoon raw honey Instructions

Salted Caramel Cups

salted caramel cups
How to!?Create the date caramel by blending 1 cup @Kartago_Dates with 1/2 cup unsweetened almond milk. Melt 3/4 cup dark vegan chocolate. Spoon 1 Tbsp of the chocolate into muffin liners. Place into the freezer until hard. Spoon 1 Tbsp of the caramel on top of the hardened chocolate. Place back into the freezer. Spoon 1/2 Tbsp