Diiszwii - Recipes - naturally sweet with dates | diiszwii
Recipes with dates and almond butter — sweet and savory.
Dates and almond butter are two of the most versatile ingredients nature has to offer. Sweet, creamy, nutrient-rich — and together, they are a combination that can truly do it all in the kitchen: from sweet desserts to surprisingly delicious savory dishes. These are exactly the cornerstones of our handmade Barohni products from Dübendorf.
Here are our favorite recipes — for home, for trying out, for sharing.
🍯 Sweet Recipes
Almond Butter Date Porridge — the warming breakfast
Serves 2 · 10 minutes · vegan · gluten-free
Creamy, warm, and naturally sweet — this porridge doesn't need a single gram of sugar. The dates melt slightly during cooking and give the oats a deep caramel flavor.
Ingredients
- 100 g rolled oats (tender, gluten-free if needed)
- 400 ml almond milk
- 3 Medjool dates, pitted and cut into small pieces
- 2 tbsp almond butter
- 1 pinch of cinnamon
- 1 pinch of sea salt
- For topping: fresh fruit, flaked almonds, an extra spoonful of almond butter
Preparation
- Heat the almond milk in a pot over medium heat.
- Stir in the oats, date pieces, cinnamon, and sea salt.
- Simmer for 5–7 minutes, stirring occasionally, until the porridge is creamy.
- Pour into bowls, add the almond butter on top, and garnish with fruit or flaked almonds.
- Enjoy warm immediately.
Our tip: It's even faster in the morning with one of our Barohni snack boxes — simply break off a bar and enjoy it with your porridge. No cooking required.
Date-Almond Butter Cookies without flour
Makes 12 cookies · 20 minutes + 12 minutes baking time · vegan · gluten-free
These cookies are sweetened with dates and bound with almond butter — no flour, no sugar, no compromise on taste. Slightly crispy on the outside, soft and almost caramel-like on the inside.
Ingredients
- 200 g Medjool dates, pitted
- 4 tbsp almond butter
- 80 g ground almonds
- 1 tsp vanilla extract
- 1 pinch of sea salt
- Optional: 50 g dark chocolate chips (70%)
Preparation
- Preheat the oven to 175 °C (347 °F) top/bottom heat. Line a baking sheet with parchment paper.
- Process the dates in a food processor into a smooth paste.
- Add the almond butter, ground almonds, vanilla, and salt and process until a uniform dough forms.
- Optional: Fold in the chocolate chips by hand.
- Shape the dough into 12 even balls, place on the sheet, and flatten slightly.
- Bake for 12 minutes — the cookies should still be slightly soft when they come out of the oven.
- Let cool completely; they will firm up as they cool.
Our tip: Do you love dates with chocolate? Then our Barohni stuffed dates are just the thing — hand-dipped in 72% dark chocolate, no refined sugar, straight from Dübendorf.
Date-Almond Butter Shake — 3 minutes, maximum enjoyment
Serves 1 · 3 minutes · vegan · gluten-free
This shake tastes like a liquid dessert — but is packed with natural nutrients. Perfect after a workout, as breakfast on the go, or as a sweet finish after lunch.
Ingredients
- 3 Medjool dates, pitted
- 2 tbsp almond butter
- 250 ml oat milk or almond milk
- 1 small ripe banana (fresh or frozen)
- 1 pinch of cinnamon
- 1 pinch of sea salt
- 4 ice cubes
Preparation
- Place all ingredients in a blender.
- Blend on high speed for 30–40 seconds until the shake is completely creamy.
- Pour into a glass, sprinkle with cinnamon, and drink immediately.
Our tip: If you have our Sweet Subscription Box, simply break a Barohni bar over the shake — as a topping or as a snack on the side. A combination that brings happiness.
🧂 Savory Recipes
Almond Butter Date Dressing — the salad dressing everyone asks about
Makes approx. 150 ml · 5 minutes · vegan · gluten-free
Creamy, slightly sweet, and with a pleasant depth — this dressing turns a simple salad into a complete meal. The secret: the date perfectly balances the acidity.
Ingredients
- 2 tbsp almond butter
- 1 Medjool date, pitted
- 2 tbsp apple cider vinegar or fresh lemon juice
- 1 tbsp olive oil
- 1 small garlic clove
- 3–4 tbsp water (depending on desired consistency)
- Salt and pepper to taste
Preparation
- Process all ingredients except the water in a small blender or with an immersion blender.
- Add water by the tablespoon and blend until the desired creamy consistency is reached.
- Taste and add more salt, vinegar, or garlic if necessary.
- Pour over mixed salad, roasted chickpeas, or grilled vegetables.
Our tip: After the salad comes dessert — and at diiszwii, that should of course be a stuffed Barohni date. Sweet, handmade, guilt-free.
Sweet Potato Bowl with Almond Butter Sauce and Dates
Serves 2 · 35 minutes · vegan · gluten-free
This bowl is warming, satisfying, and surprisingly light at the same time. The combination of roasted sweet potato, warm almond butter sauce, and chopped dates is one you will want to cook again and again.
Ingredients
- 2 medium sweet potatoes, cubed
- 1 can chickpeas (400 g), drained
- 2 tbsp olive oil
- 1 tsp paprika powder (smoked)
- 1 tsp cumin
- Salt and pepper
- 3 Medjool dates, pitted and coarsely chopped
- Fresh cilantro or parsley
- For the almond butter sauce: 3 tbsp almond butter · 1 tbsp lemon juice · 1 tsp soy sauce · 4–5 tbsp warm water · 1 pinch of cayenne pepper
Preparation
- Preheat the oven to 200 °C (392 °F).
- Spread the sweet potato cubes and chickpeas on a baking sheet and toss with olive oil, paprika, cumin, salt, and pepper.
- Roast for 25–30 minutes until the sweet potatoes are soft and slightly browned.
- In the meantime, whisk together all ingredients for the almond butter sauce until a creamy, pourable sauce forms.
- Assemble the bowl: Fill deep plates with sweet potatoes and chickpeas, sprinkle the chopped dates on top, drizzle with almond butter sauce, and garnish with cilantro.
Our tip: Anyone wanting something sweet after cooking: A stuffed Barohni date as a small dessert rounds off the meal perfectly. The same ingredients — just in the dessert version.
Date-Almond Butter Dip — for vegetables, bread, and everything in between
Makes approx. 200 ml · 10 minutes · vegan · gluten-free · raw food
This dip is sweet, savory, and slightly nutty at the same time — and goes with a surprisingly large number of things. Raw veggies, rice cakes, fresh bread, apple slices, or simply straight off the spoon.
Ingredients
- 4 Medjool dates, pitted
- 3 tbsp almond butter
- 1 tbsp tamari or light soy sauce
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 4–5 tbsp warm water
- 1 pinch of chili flakes (optional)
Preparation
- Soak dates in warm water for 5 minutes, then drain — keep the soaking water.
- Process all ingredients in a blender or with an immersion blender into a smooth dip.
- Adjust the consistency with some of the soaking water — thicker or thinner depending on use.
- Serve in a bowl, garnish with chili flakes and a splash of sesame oil.
- Keeps in the refrigerator for up to 5 days.
Our tip: This dip and our Barohni products share the same philosophy: real ingredients, no refined sugar, maximum flavor. If you are looking for organic-quality almond butter — we work with carefully selected raw materials ourselves and are happy to tell you where our almond butter comes from. Simply write to us.
What's inside every date
Medjool dates are naturally rich in caramel, juicy, and sweet — without a gram of refined sugar. They contain fiber, potassium, magnesium, and iron. And they turn simple ingredients into extraordinary dishes.
That is exactly what we love about them. And that is why they are the foundation for everything we handcraft at diiszwii under the name Barohni.