Tahini Date Syrup Granola

During our last JDS photoshoot, my dear friend and photographer Bella asked me to whip up a vegan granola with Just Date Syrup for the shoot. My friends, it turned out far beyond my expectations, and has now been on repeat in our household since our shoot over a month ago. I'm in love. Tahini is whisked with olive oil and JDS, and then mixed with cardamom, cinnamon, oats, and a variety of nuts. I always take a tip from my friend Michelle, CEO of Nana Joe's Granola, and bake at a lower temperature for perfect granola. The recipe below is an approximation of the original, where I literally threw everything together in a bowl and laid it on a sheet pan, but it is my best guess! Give it a shot - you won't regret it!


2 cups rolled oats
1/4 cup chopped walnuts
1/4 cup chopped almonds
1/2 cup pumpkin seeds
1/4 cup chopped pecans
1/2 cup unsweetened coconut flakes
1 tbsp cinnamon
1/2 tbsp cardamom
1 1/2 tsp kosher salt

Mix the above ingredients together. 

1/4 cup tahini
1/4 cup olive oil
1/2 cup Just Date Syrup

Whisk together and mix well with dry ingredients. 

Lay on parchment paper in a single layer on a baking sheet. May have to do in batches. Bake at 350 for 15 minutes. Check on granola and toss once. Bake for another 5-7 minutes, but watch closely. Let it darken but not burn. 

Enjoy with a scoop of almond butter, drizzle of just date syrup, and seasonal fruit!

Hibiscus Mint Agua Fresca + JDS

We are relishing the early sunshine in San Francisco, and celebrating with some vibrant fizzy drinks to refresh us and nourish us this spring! A 'Just Date' pink drink felt right for upcoming Valentines' Day, and we think you'll love this one. 

Make sure to get your date syrup in time for Valentines' Day, and use the code JUSTDATE for 15% off!

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1 cup hibiscus flowers (I get mine from Oaktown Spice Shop)
3 cups water, hot, just before boiling
1/4 cup mint
1-2 tbsp Just Date Syrup

Steep hibiscus flowers with mint and hot water for 30 minutes, covered. Add 1 tbsp (or more) Just Date Syrup to your preferred level of sweetness! Top with club soda if you prefer a little fizz. 

Red Cabbage Salad + Roasted Kumquats

It's hard to call this just a "red cabbage salad", but I couldn't put every single ingredient in the title. This salad took influence by Asian salads at Thai and Burmese restaurants, and no, this salad is not simple! This salad was actually inspired by a recent trip to Earthbound Farm with @thefeedfeed, where we delighted in tasting organically farm-raised produce, right from the earth. I was inspired by the bounty of herbs - cilantro, cilantro flowers, mint, and all sorts of bright, edible flowers. We don't have any of that in our backyard sadly, but a bounty of cilantro, mint, and the gorgeous fruit of the season - citrus in all forms - makes this the brightest and most vibrant salad around! Check out this delicious recipe below. 

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Roast kumquats, cara cara orange, garlic, and ginger.

1 lb roasted kumquats - halve and seed kumquats, and slice 1 cara cara orange into thin slices. Lay down parchment paper on a baking sheet. Drizzle kumquats and blood orange with 2 tbsp olive oil & 2 tbsp date syrup, sprinkle with sea salt and roast at 400 for 30 minutes, until lightly caramelized and brown. Add 2 fat cloves of garlic dipped in olive oil to the baking sheet, and 1 head of gingerroot as is. 

1 small red cabbage, halved and then sliced into thin strips

3 cara cara oranges, segmented

1 bunch of mint leaves

1 bunch of cilantro leaves

1 cucumber, sliced into thin, long strips (you can use a Y peeler to do this - slice long thin strips)

1 jalapeno, sliced thin and quick pickled with 1/2 tbsp date syrup and 1 tbsp rice wine vinegar

1 lb sugar snap peas, raw and sliced into thin rounds, ends removed


1 cara cara orange

1/4 cup sesame oil

1/4 cup mirin

10 roasted kumquats

2 roasted blood orange slices

roasted garlic & roasted ginger - see above

For the dressing, combine sesame oil, roasted ginger, 2 roasted blood orange slices, roasted kumquats, mirin, and juice from 1 cara cara orange in a powerful vitamix, until blended. 

Combine remaining ingredients in salad, including remaining roasted kumquats. Drizzle with date syrup, and then toss with dressing. 


Sweet Roasted Kumquats

Ever find yourself looking at those cute little kumquats at the farmers' market, and wonder what to do with them? Look no further! Kumquats are one of our favorite fruits - we love the sweet, sour, and a hint of bitter all wrapped into one. But most don't enjoy kumquats raw. Once slightly manipulated through cooking or roasting, kumquats - rind and all - become one of the most enjoyable delicacies imaginable! Toss with salads, top a protein, or simply snack on em. Next, we'll put them on ricotta and toast! The simplest recipe ever below. 

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Take 1 lb kumquats, and cut in half. Remove seeds now or later, whichever works. Drizzle with olive oil (about 1 tbsp per 10-15 kumquats) and date syrup (about 1/2 tbsp per 10-15 kumquats). Lay onto parchment. You can also add cara cara or blood oranges to the mix - here you see two cara cara oranges sliced thin. Sprinkle everything delicately with sea salt. 

Roast at 400 degrees for 25-35 minutes, until kumquats are slightly charred and caramelized. They will have a sweet and slightly sour taste, and an addictive, chewy texture. 

Yuba Noodles + Date Balsamic Sesame dipping sauce

We're pretty floored by the genius recipes coming from Rezel Kealoha. She's creating all sorts of killer recipes with our date syrup, and making plant-based eating very, very easy for us with tons of exciting flavors! Here, she takes tofu skin and turns it into noodles, tossing it with roasted vegetables, and adding a date syrup-balsamic-sesame dipping sauce. Yes please! We've also been excited by how seamlessly date syrup is working with Asian flavors. Per Rezel, "it's a great substitute for brown sugar or even palm sugar"! We couldn't agree more. 

Find the recipe & more deliciousness over at Rezel Kealoha!

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Eggplant & Broccoli Next Level Stir-Fry

It's so exciting giving a simple stir-fry added layers and depth - it happens easily when you have the right ingredients! This easy stir-fry uses a classic mix of Asian flavors: rice wine vinegar, soy sauce, ginger, and fish sauce. Then, we threw in a curveball: Just Date Syrup. We've been psyched to see our beloved JDS work well in so many different types of cuisines, and this is one we made again the next evening! Requirements are a cast-iron skillet and high quality chili flake or Asian chili blend - we used Oaktown Spice Shop's amazing shichimi togarishi. The cast-iron skillet is essential to get that char and gorgeous texture on the eggplant. 

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4 tbsp rice wine vinegar

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp just date syrup

1 1/2 tbsp shichimi togarishi (or other asian chili spice blend. you can also use white/black sesame seeds + aleppo chile flake)

1/4 cup + 1/4 cup + 1/4 cup sesame oil 

1 eggplant, sliced in half, and cut into thin diagonal half moons. Then, cut the half moons in half to make a triangular shape. 

Long thin slices of tofu, 1 package. Dry tofu well by blotting. 

1 broccoli, cut into very small florets


Toss eggplant and 1/4 cup sesame oil in one mixing bowl, and tofu with 1/4 cup sesame oil in another. Let marinate while you prep broccoli and make sauce. Make sauce by whisking all wet ingredients together. Set spice blend aside. 

Get cast-iron skillet hot, and lay eggplant slices down in a circular pattern. Layer eggplant slices on top. Let eggplant char on one side - about 2 minutes on the skillet. Move eggplant around so now different slices are on the bottom. Let char again for 2 minutes. Add a touch more sesame oil if its seeming dry. Remove eggplant and set aside - you will add this back to the skillet. Add tofu to pan, in one layer if you can. Char the tofu for 3-4 minutes on one side. Stir tofu and turn heat to medium, char for another 3-4 minutes. (I know this seems like a lot of work when you could just toss it all in together, but I promise that it makes a difference! ) Add small broccoli florets and eggplant slices, stir all together. Add 1/2 the sauce, stir and cook for another 4 minutes, until broccoli is firm but tender and eggplant is soft and succulent. Taste - the amount of sauce will vary depending on the size of your eggplant and broccoli heads. Add a little more if you think it needs it! Otherwise, sprinkle generously with shichimi togarishi and serve over rice. 


Tahini Chocolate Chip Cookies

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These refined sugar-free cookies are no less decadent than their sugary predecessors. These cookies blend creamy tahini with luscious Just Date Syrup, and get a little extra texture from juicy medjool dates.  

5 oz unsalted butter, room temperature

½ cup + 2 tbsp tahini, stirred well

1 scant cup Just Date Syrup

1 egg

¾ tsp pure vanilla extract

1 cup + 3 tbsp all purpose sifted flour

½ tsp baking powder

½ tsp baking soda

¾ tsp kosher salt

½ tsp ground cardamom

½ cup chopped juicy medjool dates (avoid very dried out)

¾ cup unsweetened chocolate circular wafers

In a stand mixer, blend butter, tahini, and date syrup for 5 minutes on medium speed, until light, fluffy, and creamy. Add egg & vanilla, and continue to blend for another 3 minutes. Combine flour, baking powder, baking soda, salt, and cardamom in a bowl. Mix well. Add flour mixture to wet ingredients, and blend on the lowest speed, until just combined. Fold in chopped medjool dates and chocolate wafers. Place mixture in the fridge until cold.

Preheat oven to 325. Place cookies on a silicone baking sheet. These will definitely spread, so leave room in between. I love big cookies, so I usually do about six to a pan. Bake for 10 minutes, then take the baking sheet out and bang it lightly on a wooden cutting board or countertop. The cookies should spread a bit and ripple, but not fall apart (an amazing tip from baking genius Sarah Kieffer!). Bake for another 3 minutes, and bang the pan again, this time a bit harder. Bake for about another 3 minutes, remove from the oven (maybe bang it again, just for fun!). Let cool for 10 minutes. The cookies will bake for about 14-16 minutes total, until the edges are golden brown.

Drizzle with a little extra Just Date Syrup and a very light sprinkle of maldon salt. 

Makes 12-16 cookies.


Ginger Lentil Soup with Coconut Milk

Based on the recent Ottolenghi recipe in Bon Appetit, but slightly adapted with the addition of ginger, chopped dates, and Just Date Syrup for little bursts of sweetness in a spicy soup. We love sweet & spicy over here at JDS!



2 ½ cups red or black beluga lentils

5-6 cups of vegetable broth

6 bay leaves

1 yellow onion

¼ cup olive oil

1 ½ tbsp finely minced garlic

1 ½ tbsp. finely minced ginger

2 tbsp your favorite curry blend (we love CURRY by Spicemode)

1 can coconut milk

16 oz crushed tomatoes (we love crushed dry farm tomatoes by Happy Girl Kitchen)

4 finely chopped medjool dates

1 tbsp. Just Date Syrup

Avocado for finishing

Cilantro for finishing

Aleppo chile flake or sumac for finishing


Place olive oil in stock pot or dutch oven. Saute onions over low-medium heat, for at least ten minutes, until they are a deep brown. The more you brown your onions (but not burnt or charred, instead deeply caramelized), the more flavor you’ll get in your soup! Add bay leaves, garlic and ginger, stir for 3-4 minutes until soft. Add curry blend and mix well. Add lentils and mix well. Let fry for 2 minutes, before adding crushed tomatoes and medjool dates. Let simmer for 5 minutes, and add broth. Stir well, bring to boil, and then reduce to simmer and cover.

Cook for about 20 minutes (potentially more) until lentils are tender but not mushy. Add coconut milk, just date syrup, and 1 tsp kosher salt. Mix well until warmed through. Add salt to your taste. Top with sliced avocado, cilantro, and a big sprinkle of Aleppo chile flake and sumac.

Sweet & Sour Brussel Sprouts

We are so floored by this blog post from Elena at Urban Kitchen Affair (@alenka007). She has been so kind to give us not only a rave review on her blog, but also share this incredibly delicious recipe - we can affirm that we've tested, tried, and made it twice since her post last week! Elena is just one of those beautiful people you meet in life - incredibly talented, sweet as can be, and we are just so happy to know her. There's no use in taking our own photos, because hers are so incredibly beautiful, there's no need to repeat. The recipe is below, and you can find her full blog post here. 



2 lbs purple brussel sprouts, trimmed, halved lengthwise

3 tbsp canola oil

1/4 tsp crushed red pepper flakes

maldon salt and freshly ground black pepper

1/4 cup pomegranate vinegar

4 tbsp just date syrup

1 tbsp olive oil

1 tbsp fish sauce

1 tbsp reduced-sodium soy sauce

1 garlic clove, minced

2 tbsp cilantro, finely chopped

1. Preheat the oven to 400. Toss brussels sprouts with canola oil, red pepper flakes, salt and pepper, in a cast iron skillet. Roast, tossing halfway through, until softened and cut sides are brown, 20-25 minutes. 

2. Whisk vinegar, date syrup, fish sauce, soy sauce, olive oil, and garlic in a large bowl. Add brussels sprouts and toss to coat; transfer to a serving platter. Top with cilantro. 

Chocolate Pecan Galette (aka best thing I ever ate)

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By now, it's probably evident to you that Bebe Carminito makes little edible miracles. We LOVE her chocolate pecan tart recipe that, you guessed it, uses not a lick of cane sugar. And we PROMISE you won't miss it. This chocolate pecan tart has a beautiful natural sweetness, mellow and not overpowering. The chocolate shines, and the miracle is Bebe's gorgeous, flaky crust. 

Medjool Date + Bacon/Coconut Waffles

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Another fabulous set of recipes from our favorite SF pastry chef & blogger, Bebe Carminito. Bebe created these Just Date Syrup waffles with bacon and/or toasted coconut for an event we did in late September. These waffles are drool-worthy. Crisp on the exterior, fluffy on the interior, and packed with surprised from little bits of bacon and/or coconut, and medjool dates. It was love at first taste, and we may have had four in our first tasting.

We debuted them at the Eat Real Festival, and showcased them again at the Real Food Real Stories StorySlam. A hit at two major events, we highly recommend adding these to your weekend repertoire!

Medjool Date Scones

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These scones were created by Bebe Carminito, an incredible pastry chef we have the honor of working with routinely here in San Francisco. This was the very first recipe she made for us, and I must say: it is still our favorite! Not only is Just Date Syrup baked into these scones, it is also dipped in them when warm for added decadence. We LOVE this recipe. Details coming soon!