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recipe of cooks with date paste


Date paste is one of the best natural sweeteners to use in recipes that call for pastries, cakes, and desserts. Similar to date paste, date paste is a natural sweetener and can be easily consumed by those who plan to eliminate sugar from their regime. It can be said that date paste is a highly worthy rival for many sweetening sauces due to having high fiber content. Date paste can be used to receive all benefits of date fruits, as it is free of any sugar and oil.
Here, we introduce you to using date paste in various cookies and desserts. So you can use such a helpful sweetener more and enjoy its benefits..


Date paste in coffee
You can simply add date paste as a sweetener to a broad range of coffees and teas and safely experience a sweet and helpful coffee. Simply store a small glass of date paste in the fridge and add it to your drinks.

Coffee: 1 cup
Date paste: 1 teaspoon
•Pour a teaspoon of date paste into an empty cup.
•Fill the cup with hot coffee and enjoy the taste and smell of coffee and date paste.



Date paste-sweetened double chocolate cookies

Date paste: 1 cup
Coconut oil: 1/2 cup
Large eggs: 1 pc
Vanilla extract: 1 teaspoon
Baking soda: 3/4 teaspoon
Baking powder: 1/2 teaspoon
Cinnamon: 1/2 teaspoon
Salt: 1/4 teaspoon
Cocoa powder: 1/4 cup
Wholemeal flour: 3/4 cup
Bitter chocolate or chopped chocolate chips: 1/2 cup

•Warm up the oven to 350 °F. Cover the bottom of the oven tray with oily paper.
•Pour the date paste and coconut oil into the food processor and mix thoroughly.
•Add eggs, vanilla, baking powder, baking soda, cinnamon, salt, and mix. Lastly, add cocoa powder and flour and stir.
•Remove the blade from the food processor, pour the chocolate pieces into a container, and stir the ingredients completely using a rubber spatula.
•Pour the needed volume of cookie dough onto the oily paper using a scoop or large spoon. Then, flat the cookies with the bottom of a spoon.
•Bake the cookies in the oven for 8 to 10 minutes. More baking time will result in dried cookies.
•After removing the cookies from the oven, sprinkle a little powdered sugar on them and let them cool for 5 minutes.  After 5 minutes, put them in a sealed container.
Cookies can be stored at room temperature for 2 to 3 days.


Date cake

Date paste: 1/2 cup
Baking soda: 1 teaspoon
Butter (melted): 1 cup
Sugar: 1 cup
Large eggs: 2 pcs
Vanilla extract: 1 teaspoon
AP flour: 1 cup
Whole wheat flour: 1 cup
Salt: 1 teaspoon
Baking powder: 2 teaspoons
Powdered sugar: as needed (to sprinkle on the cake)

•Warm up the oven to 350 °F. Lubricate your mold with a few oil or butter. (It is better to use a mold, 9 inches in height)
•Pour the butter and sugar into a container and stir at medium speed to form a light, creamy blend.
•Add eggs and vanilla to the container and mix thoroughly. Add wheat flour, AP flour, date paste, and baking powder to the ingredients and mix thoroughly.
•Pour the dough into the mold and put it in the oven for 35 to 40 minutes. Insert a toothpick into the cake. If the ingredients do not stick to it, your cake is baked, and you can take it out of the oven.
•After cooling, sprinkle some powdered sugar on it and serve in a dish of interest.


Browni dates (Gluten-free)

Date paste: 2.5 cup
Eggs: 4 pcs
Vanilla extract: 2 teaspoons
Coconut oil (melted): 1 cup
Cocoa powder (sugar-free): 2/3 cup
Paleo flour: 3/4 cup
Salt: 1/4 teaspoon
Baking soda: 1 teaspoon
Semi-sweet chocolate chips: 1 cup (optional)

••Warm up the oven to 350 °F.
•Pour the eggs into a container and mix with a blender. Add melted coconut oil, vanilla, and eggs and mix. Add cocoa powder and proceed to stir.
•Add paleo flour, salt, and baking soda and stir for 20 seconds. Let the dough remain for 5 minutes.
•Take a 12 x 8 cm mold and cover the bottom with oily paper. Pour the dough into the mold, sprinkle the chocolate chips on it, and press a little with a spoon to settle well into the dough.
•Put the mold in the oven for 40 to 45 minutes. Let it cool for 20 minutes, and then cut.
This cake can be stored in the refrigerator for 3 days, or stored in the freezer for up to  3 months..


Date bars

Date paste: 200 to 250 grams
Chopped almonds: 1/2 cup
Chopped walnuts: 1/2 cup
Pumpkin seeds: 1/4 cup
Sunflower seeds: 1/2 cup
Puffed rice: 1 cup
Ground flaxseed: 1/4 cup
Cinnamon powder: 1/4 teaspoon
Vanilla essential oil: 1/2 teaspoon
Tahini: 2 tbsps
Coconut oil: 3 tbsps
Cocoa powder: 3 tbsps
White sesame and pieces of sea salt: as required
•Warm up the oven to 300 °F. Cover the bottom of a small mold with oily paper.
•Pour the dry ingredients into a large container and mix.
•Pour the date paste with sesame, vanilla essential oil, and 2 tbsps of boiling water in the food processor and mix for 2 minutes. Keep aside 1/4 cup of ingredients.
•Mix the date paste with the dry ingredients, pour it into the mold, and press with a spoon. You can cover the ingredients with oily paper and press with the bottom of the glass until they are quite smooth and compressed.
•Put the mold in the oven for 30 to 40 minutes to cook and brown.
•Gently melt the coconut oil and add cocoa powder and date paste and stir.
•Take the container out of the oven and allow it to cool. Pour the chocolate layer over the ingredients in the mold and flatten. Sprinkle sesame and sea salt on it. Put the mold in the refrigerator to cool the ingredients.
•After cooling, take the ingredients out of the refrigerator and cut them into equal sizes with a sharp knife.

Date Pudding
Date pudding is sweet and gluten-free. It gives you caramel sauce to sweeten desserts and cakes.

Paleo flour: 2 cups
Date paste: 1/4 cup
Eggs: 3 pcs
Coconut sugar: 1 cup
High-fat coconut milk: 1 can
Vanilla extract: 3 teaspoons
Vegetable butter (melted): 1/2 cup
Salt: 1/4 teaspoon
Baking soda: 1 teaspoon

•Heat the oven to 325 °F.
•Pour the paleo flour, salt, and baking soda into a large container and mix.
•Pour the eggs, half a cup of coconut sugar, and 2 tablespoons of vanilla extract in a separate container and blend with a hand mixer for 5 minutes. Add the vegetable butter and stir for 30 seconds. Add the dry ingredients to the container and stir for 1 minute. Add the date paste at the end and mix.
•Lubricate the muffin mold and fill 3/4 of each mold with the prepared dough. Put the mold in the oven for 30 to 33 minutes. Remove the baked muffins from the oven and allow them to cool.
•To make the caramel sauce, pour the coconut milk with half a cup of coconut sugar into a small saucepan and bring to a boil. After boiling, reduce the heat and stir with a wooden spoon for 40 to 50 minutes until the sauce thickens and becomes caramel. Stop heating the sauce and add 1 tablespoon of vanilla extract and stir.
•Take the puddings out of the mold and pour the caramel sauce on them. Then put in the desired dish.


Date smoothie
Date smoothie is a natural, healthy, and nutritious drink. You can safely use and enjoy it.

Bananas (frozen): 1 piece
Oat milk: 1/4 cup
Date paste: 2 tbsps
Flaxseed: 1 tbsps
Cinnamon: 1 teaspoon
•Pour the banana into the food processor. Add milk, date paste, flaxseed, and cinnamon, and mix thoroughly.
If you wish, you can decorate the smoothie with a little cinnamon powder.

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