Type what you have

Ingredients

• ✓ date
• white rice
• milk
• sugar

Instructions

1. 1 Place the rice into a food processor or blender, and process until coarse, but not pureed. Transfer to a saucepan, and stir in the milk, sugar and dates. Cook over low heat, stirring occasionally until the dates are tender, about 20 minutes. Serve warm or cold.

By BMaryGreen

Ingredients

• ✓ date
• banana
• rolled oat
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown.

By K Gailbrath

Ingredients

• ✓ date
• all-purpose flour
• baking soda
• walnut
• butter
• sugar
• egg
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round springform pan.
2. 2 Bring a small saucepan of water to a boil. Add dates and cook until softened, about 5 minutes. Drain dates and transfer to a food processor. Puree dates into a smooth paste.
3. 3 Sift together flour and baking soda into a large bowl. Stir in chopped walnuts until combined and set aside.
4. 4 Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy. Slowly add beaten eggs, allowing them to thoroughly blend into the butter mixture. Stir in ground dates and mix until combined. Pour in flour mixture and stir with a wooden spoon until just incorporated. Add 3/4 cup hot water or as needed to thin the batter into a pourable consistency. Transfer the batter to the prepared pan.
5. 5 Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By tanygupta

Ingredients

• ✓ date
• almond
• coconut
• cashew
• coconut oil

Instructions

1. 1 Blend almonds and coconut in a food processor; add dates and pulse until combined. Add cashews and coconut oil; pulse until mixture is thick and sticks together. Transfer to a sheet of waxed paper; form into a square, folding sides of waxed paper over the top. Refrigerate until solid, at least 30 minutes.

By Lacy Wilson

Ingredients

• ✓ date
• white sugar
• baking powder
• egg
• pecan
• cake flour
• salt
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix dry ingredients except confectioner's sugar. Add nuts and dates.
3. 3 Then add eggs which have been lightly beaten. Mix well.
4. 4 Press mixture into ungreased cookie sheet as thin as possible. Bake for 15-20 minutes.
5. 5 Cut into 1 -2 inch squares while hot. Roll into balls as soon as the squares are cool enough to handle then roll in confectioner's sugar. Allow to cool completely before eating.

By Lesy

Ingredients

• ✓ date
• almond butter
• almondmilk
• apple
• cinnamon

Instructions

1. 1 Puree all ingredients in a small food processor until smooth. Transfer to a covered container and refrigerate until ready to serve. Serve with apple slices, grapes, banana slices, or strawberries.

By Almond Breeze

Ingredients

• ✓ date
• almond
• coconut
• pumpkin puree
• cocoa powder
• vanilla extract
• pumpkin pie spice
• salt

Instructions

1. 1 Combine dates, 1/3 cup almonds, coconut, pumpkin puree, cocoa powder, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend until well combined. Roll spoonfuls of mixture into balls between your palms; place on a parchment-paper-lined baking sheet.
2. 2 Place remaining 1/3 cup almonds on a plate. Roll balls in the almonds until coated. Cover with plastic wrap and refrigerate until set, at least 1 hour.

By CoachJen

Ingredients

• ✓ date
• butter
• sugar
• egg
• crispy rice cereal
• pecan
• coconut

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add dates, sugar, and eggs; cook and stir until mixture thickens and leaves the sides of the skillet, 5 to 10 minutes. Remove from heat; add crispy rice cereal and pecans. Stir cookie dough until well-mixed.
2. 2 Place coconut in a shallow bowl. Drop teaspoonfuls of cookie dough into coconut and roll to coat and form into balls. Let cookies cool, about 20 minutes.

By heidi

Ingredients

• ✓ date
• white sugar
• water
• butter
• brown sugar
• all-purpose flour
• salt
• baking soda
• rolled oat
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix dates, sugar, and 1/2 cup water in a small saucepan over low heat. Bring to a boil and cook until thick and smooth, about 15 minutes. Set aside to cool.
3. 3 Cream butter and brown sugar together until smooth. Gradually mix in flour, salt, and baking soda. Add oatmeal and mix well. Stir in 2 to 4 tablespoons water, as needed for the dough to come together. Form the dough into a ball and refrigerate for 15 minutes.
4. 4 Roll dough on a floured surface to 1/8 inch thickness and cut into 2-inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
5. 5 Bake in the preheated oven until browned, about 15 minutes.

By Gordon

Ingredients

• ✓ date
• egg
• sugar
• vanilla extract
• butter
• crispy rice cereal
• coconut

Instructions

1. 1 In a medium saucepan over medium heat, combine the eggs sugar and dates. Bring to a boil, stirring occasionally, and boil for 5 minutes. Remove from heat and stir in the butter and vanilla. Mix in crispy rice cereal. Butter hands and roll the mixture into walnut sized balls. Roll the balls in coconut. Serve.

By LANA ENKE

Ingredients

• ✓ date
• egg
• white sugar
• coconut
• walnut
• vanilla extract
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl beat eggs with an electric mixer. Beat in sugar. Stir in dates, coconut, walnuts, vanilla and almond extract. Spoon mixture into a 2-quart casserole dish.
3. 3 Bake in preheated oven for 30 minutes.
4. 4 Remove from oven, and while mixture is still hot, beat well with a wooden spoon.
5. 5 When mixture is cool enough to handle, form into small balls and roll in granulated sugar.

By Joyce

Ingredients

• ✓ date
• almond
• pecan
• cocoa powder
• chia seed
• salt
• coconut oil
• cocoa powder
• honey

Instructions

1. 1 Place dates in a bowl and cover with hot water until fully submerged. Let dates soak until softened, about 10 minutes. Transfer to a colander to drain.
2. 2 Line a baking pan with parchment paper.
3. 3 Combine almonds, pecans, cocoa powder, and chia seeds in the bowl of a food processor; pulse until blended. Add dates and salt and process until smooth. Transfer to the prepared baking pan.
4. 4 Mix together coconut oil, cocoa powder, and honey for the icing. Spread on top of brownies.

By Survivor2015

Ingredients

• ✓ date
• egg
• sugar
• walnut
• vanilla extract
• coconut
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, beat eggs with an electric mixer. Add 1 cup sugar and beat well. Blend in nuts, dates, vanilla, coconut and almond extract. Transfer mixture to an ungreased 2 quart casserole.
3. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove the mixture from the oven while still hot and beat well with a wooden spoon. Cool until the mixture can be handled then form into small balls and roll in the 1/4 cup remaining sugar.

By Peggy McCormack

Ingredients

• ✓ date
• olive oil
• pecan
• agave nectar
• persimmon
• pecan
• cinnamon

Instructions

1. 1 Lightly grease an 8-inch pie pan with olive oil.
2. 2 Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
3. 3 Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

By Annie Gladding

Ingredients

• ✓ date
• butter
• all-purpose flour
• white sugar
• baking soda
• egg
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. 2 Melt butter. Add sugar, eggs, dates and nuts.
3. 3 Mix flour with baking soda. Add to date mixture and combine.
4. 4 Spread into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool and cut into bars.

By Mel

Ingredients

• ✓ date
• water
• all-purpose flour
• baking soda
• salt
• cocoa powder
• sugar
• butter
• egg
• walnut
• semisweet chocolate chip

Instructions

1. 1 In a small bowl, combine dates with boiling water. Set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
3. 3 In a medium bowl, mix flour, soda, salt, and cocoa. Set aside.
4. 4 Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of chocolate chips into mixture.
5. 5 Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top.
6. 6 Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

By KARLENE HILL

Ingredients

• ✓ date
• cashew butter
• cranberry
• almond
• coconut oil
• egg
• honey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix together cashew butter, dried cranberries, almonds, coconut oil, egg, dates, and honey in a bowl until thoroughly incorporated. Place spoonfuls of mixture onto a nonstick baking sheet.
3. 3 Bake in preheated oven until cookies smell toasted, about 12 minutes. Allow to cool and harden.

By Chris Denzer

Ingredients

• ✓ date
• margarine
• white sugar
• egg
• vanilla extract
• crispy rice cereal
• walnut
• coconut

Instructions

1. 1 Combine the margarine, sugar, egg, and dates in a saucepan. Cook over medium heat until thick, about 7 to 10 minutes. Remove from heat; stir in vanilla.
2. 2 Combine the crispy rice cereal and the walnuts in a large bowl. Stir in the date mixture; mix well.
3. 3 Working quickly, form the cereal and date mixture into 1 inch balls. Roll balls in coconut. Store in an airtight container in a cool place. Do not refrigerate.

By Marcy McClure Mock

Ingredients

• ✓ date
• water
• butter
• sugar
• baking soda
• all-purpose flour
• egg
• vanilla extract
• walnut
• butter
• heavy cream
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
2. 2 Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
4. 4 To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.

By Rae

Ingredients

• ✓ date
• baking soda
• water
• whole wheat flour
• instant coffee
• milk powder
• water
• white sugar
• margarine
• margarine
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid.
3. 3 Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved.
4. 4 Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

By NuwanthikaR

Ingredients

• ✓ date
• water
• sugar
• shortening
• egg
• all-purpose flour
• salt
• baking soda
• cocoa powder
• vanilla extract
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Cook chopped dates and water over low heat until soft. Set aside.
3. 3 Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture.
4. 4 Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)

By Mary Roy

Ingredients

• ✓ date
• coconut
• sugar
• margarine
• egg
• pecan
• crispy rice cereal
• vanilla extract

Instructions

1. 1 Place coconut in a shallow bowl.
2. 2 Stir sugar, margarine, and eggs together in a heavy skillet on the stove, with the burner off. Add pecans and dates. Cook over medium heat, stirring continuously, until thickened, about 10 minutes.
3. 3 Stir in rice cereal and vanilla extract. Remove from the heat and quickly roll mixture into 1-inch balls. Roll balls in coconut to coat and place on waxed paper to cool.

By Apryl

Ingredients

• ✓ date
• butter
• brown sugar
• egg
• crispy rice cereal
• coconut
• maraschino cherry
• vanilla extract
• coconut

Instructions

1. 1 Melt butter in a 10-inch skillet over medium heat. Add sugar and dates to the melted butter; stir until the sugar dissolves, 1 to 2 minutes.
2. 2 Remove skillet from heat, add egg, and stir quickly to prevent the egg from cooking.
3. 3 Return skillet to medium heat and cook, stirring constantly, until the mixture comes to a full boil, 4 to 6 minutes; cook at a boil, stirring constantly, for 1 minute more.
4. 4 Remove skillet from heat. Stir rice cereal, chopped coconut, chopped cherries, and vanilla extract with the dates. Let mixture cool until beginning to firm, about 10 minutes.
5. 5 Shape mixture by rounded teaspoonful into 1-inch balls. Spread flaked coconut into a wide, shallow dish and roll balls in the coconut to coat.

By Rhonda Nyland

Ingredients

• ✓ date
• coconut milk
• strawberry
• tahini
• almond extract
• almond
• strawberry
• sesame seed

Instructions

1. 1 Freeze the base of your ice cream maker for at least 12 hours.
2. 2 Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
3. 3 As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
4. 4 Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

By Angela Sackett Superhotmama

Ingredients

• ✓ date
• raisin
• water
• vegetable oil
• egg
• vanilla extract
• baking soda
• aspartame sweetener
• all-purpose flour
• rolled oat

Instructions

1. 1 In a small pan mix together raisins, dates, and water. Bring to a boil for 3 minutes, then cool. In a medium bowl, stir together oil, eggs, vanilla, artificial sweetener, flour, baking soda, and oats. Add the boiled mixture to this, stir, and refrigerate overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Drop cookies from a teaspoon onto a cookie sheet and bake for 10 minutes in the preheated oven.

By Glenda

Ingredients

• ✓ date
• walnut
• vegan chocolate chip
• coconut oil
• coconut cream
• cocoa powder
• raspberry

Instructions

1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
2. 2 Place chocolate chips and coconut oil in the top of a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

Ingredients

• ✓ date
• oat
• all-purpose flour
• brown sugar
• butter
• salt
• baking soda
• water
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 13x9 inch baking pan.
2. 2 Combine the oats, flour, brown sugar, butter, salt and baking soda. Mix well. The mixture will be crumbly.
3. 3 In a saucepan over low heat, cook the chopped dates with the water and the white sugar until the pulp is soft and well mixed.
4. 4 Layer 1/2 of the oat mixture onto the bottom of the prepared pan. Top with the date mixture and then finish off with the remaining oat mixture. Press down slightly on layers to compact.
5. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes or until top crust begins to brown.

By Carla A.

Ingredients

• ✓ date
• almond
• water
• cocoa powder
• salt
• banana
• cocoa powder
• cardamom
• salt
• vegan chocolate chip

Instructions

1. 1 Prepare pie crust: Place almonds in the bowl of a food processor and process into an almond meal that still has some chunks; do not overprocess. Add dates and pulse until combined with almond meal. Pour water in, 1 tablespoon at a time, with the processor running, until dough sticks together. Mix in cocoa powder and salt.
2. 2 Spread almond crust mixture evenly in the bottom of a 10-inch springform cake pan. Place in the freezer while you prepare filling.
3. 3 Combine bananas, cocoa powder, cardamom, and salt in the food processor bowl; mix until combined and thick.
4. 4 Pour filling on top of the pie crust and sprinkle with chocolate chips. Return to the freezer for at least 2 hours or overnight before slicing and serving.

By Aroma and Essence

Ingredients

• ✓ date
• unsweetened chocolate
• water
• white sugar
• butter
• vanilla extract
• brown sugar
• butter
• oat
• all-purpose flour
• walnut
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking pan.
2. 2 Cook and stir dates, chocolate, water, white sugar, and 1/4 cup butter in a heavy saucepan over medium-low heat until melted and thickened, 5 to 10 minutes. Remove from heat; stir in vanilla extract. Set aside to cool.
3. 3 Beat brown sugar and 3/4 cup butter together in a bowl until creamy. Add oats, flour, walnuts, baking soda, and salt; stir until texture is crumbly.
4. 4 Press half the oat mixture into bottom of the prepared pan. Evenly spread chocolate-date mixture over oat mixture layer; crumble remaining oat mixture over chocolate-date layer.
5. 5 Bake in the preheated oven until topping is lightly browned, about 30 minutes. Cut into 30 small squares.

By lynnielyn

Ingredients

• ✓ date
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• sugar
• brown sugar
• egg
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan and line with parchment paper.
2. 2 Whisk flour, baking powder, baking soda, and salt together in a bowl. Transfer 1/2 cup to a smaller bowl; add dates and toss to coat.
3. 3 Cream butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture, then stir in floured dates and walnuts until well combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven for 10 minutes. Reduce the heat to 300 degrees F (150 degrees C) and bake until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes.
5. 5 Cool on a wire rack for 20 minutes before cutting into 36 bars.

By Cookie de Guzman