Yogi & Yousef’s dates are so healthy, you can eat them at any time of the day!
We have 3 delicious recipes for you to start your day healthy with Yogi & Yousef dates. The origin of the recipes can be found under each recipe.
Nicecream
Ingredients for 1 person
- 1 banana
- 100 grams frozen mango
- 3 Yogi & Yousef dates pitted
- Option:cardamom/cinnamon/cocoa/vanilla
Muesli topping:
- 3 Yogi & Yousef dates pitted
- 2 tablespoons oatmeal
- 2 tablespoons coconut chips/coconut shavings
Preparation
Place the banana, mango and 3 dates in the food processor and blend gradually. If it does not want to mix well, you can add a splash of water or (vegan) milk. When you get an ice mass, take your nicecream out of the food processor. Clean your food processor and then add all the ingredients for the muesli topping. Mix the ingredients of the muesli topping and then sprinkle over your nicecream, mmmmm. Enjoy!
This recipe comes from our own team member Arez.
Chia pudding with banana and dates
Ingredients for 1 person
- 250 ml plant-based milk
- 1 banana
- 2.5 tbsp chia seeds
- 2 Yogi & Yousef dates + 2 for garnish
- 3 tbsp yogurt
- 1 tbsp almond shavings
- 1 tbsp jam
Preparation
Prepare this recipe the night before. Cut the banana into pieces. Mix the banana with the vegetable milk and the dates until smooth. Then add the chia seeds. Stir this well. Then pour the mixture into a bowl and keep it in the fridge overnight.
The next day you can divide it in another bowl with the yogurt. Then garnish it with pieces of date, jam and slivered almonds.
This recipe comes from Lisa van Leeuwen, our second prize winner of the Baking Contest in 2016.
Carrot cake pancakes with vanilla yogurt sauce
Ingredients for 2 to 3 servings
- 1.5 carrot +/- 160 grams, peeled and cut into pieces
- 200 ml soy milk or other (vegetable) milk of your choice
- 3 Yogi & Yousef dates
- 80 grams of buckwheat flour
- 1 egg
- 2 tsp cinnamon
- 1/4 tsp allspice, optional
- 1/2 tsp baking powder
- Optional: 2 handfuls of raisins
Vanilla yogurt:
2 full tbsp Greek yogurt
1/2 tsp vanilla extract
Optional: honey or rice syrup or maple syrup
Preparation
Place the carrot pieces, egg, dates (or sweetener) and milk in a blender. Mix until smooth.
Mix the flour with the spices and baking powder. Pour the carrot mixture into a bowl or bowl and gradually stir in the flour mixture with a whisk. When well mixed, stir in the raisins.
Heat a frying pan over medium heat with some coconut oil. Scoop small heaps of batter into the pan with a spoon. Bake the pancakes until bubbles form in the center and the edges are slightly dry. Flip the pancakes and cook for another 2 minutes on the other side until the pancakes are golden brown.
Mix the ingredients for the sauce. Serve the pancakes with the vanilla yogurt sauce.
Recipe is originally on the Healthy Foodie Manon blog.
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