by Ezra Cohen Montreal

Dazzle your tastebuds with these healthy and super simple peanut butter stuffed dates. Not only are these delicious snacks undeniably good for you, but you can make them for yourself, the family, and even for events.

The soft and caramelly consistency of these sweet and healthy stuffed date treats gives you all the versatility you could want from a healthy snack — eat them alone, serve them as hors d’oeuvres, or use them as a sweetener for a delicious dessert. Plus, they only require four (or potentially five) ingredients, take little time to make, and can be stored in the fridge or freezer to save for another day (if you somehow don’t finish them all in one go).

Ingredients For Healthy Date and Peanut Butter Snacks

• Medjool Dates –  This variety is highly recommended over other dates because of their size and overall taste, making stuffing much easier.
• Peanut Butter (or, alternatively, Ezra Cohen Montreal Nut Butter) – While this recipe works great with peanut butter, you can also substitute it for a different type of nut butter. We love these delicious nut butters from Ezra Cohen, especially when paired with our next ingredient for a tremendous blend of nutty and savory textures.
• Almonds – These are added to our healthy stuffed dates to add some extra crunch and nut textures into the mix, plus for some extra healthiness!
• Dark Chocolate – We like to add dark chocolate crumbles onto the peanut butter once stuffed into our dates, to add some sweetness without overdoing it.
• Coarse Salt (Optional) – If you want to go on the sweet & salty side with your healthy stuffed dates, add some coarse salt to the finished product.

Peanut Butter Dates Recipe

Pit Dates – The first step in our peanut butter dates recipe is to pit our dates. Follow these steps for the easiest way to do so:

1. With a sharp knife, carefully slice each date lengthwise without cutting all the way through.
2. Pry open the date with your thumbs, and push the back of the date with your index fingers to expose the pit. 
3. Remove this pit and dispose (or compost).
4. Place all pitted dates together on a single plate or tray.

How to Stuff Dates – Our next step is to stuff the dates, which is perhaps the most fun part. Using a small spoon, scoop up some Ezra Cohen Montreal peanut butter and carefully place it within the date, slowly filling more from the inside toward the opening. Be careful not to be too aggressive, as you may puncture the back of the date with your spoon. 

Also, make sure that you’ve filled in enough on the inside, and that your peanut butter isn’t solely on the outside ready to be pushed in when you take a bite. Further, don’t go overboard, unless you really love peanut butter. Keep the peanut butter toward the opening, and refrain from smothering the entire exterior of the date.

Add Toppings – Finally, add your toppings to the healthy stuffed dates, making sure to cover them with peanut butter as this will allow the toppings to stick. If you wish to add salt, you can either put it solely on the peanut butter portion or lightly rub water on the exterior to let the salt stick on the entire date.

Refrigerate or Freeze – Let your healthy stuffed dates cool in the refrigerator/freezer for 30-60 minutes so they can become more firm. They can last up to a week in the fridge, and several months in the freezer. Use storage bags to avoid contamination.

We hope you enjoy this delicious peanut butter stuffed dates recipe! Browse through Ezra Cohen Montreal’s various nut butters to discover more options for your date treats, or contact us today for any questions or comments.

Looking for a healthy dish that you can serve all-year round as a snack, appetizer, or meal? Look no further than these delicious spring rolls with peanut sauce. For this recipe that yields 8 rolls, we will be using some organic peanut butter from Ezra Cohen Montreal to give them just that little extra bit of sweetness. Let’s start with all the ingredients for both the spring rolls and the sauce.

Ingredients

Healthy Spring Rolls

• 2 ounces rice noodles
• 1 teaspoon toasted sesame oil
• ¼ teaspoon fine sea salt
• 1 cup butter lettuce, ribs removed
• 1 cup thinly sliced red or green cabbage
• 2 medium carrots, peeled or sliced
• 2 mini cucumbers or 1 small cucumber, thinly sliced or stripped
• 2 medium thinly sliced jalapeños, seeds and ribs removed
• ¼ cup thinly sliced green onions
• ¼ cup roughly chopped fresh cilantro
• ¼ cup roughly chopped fresh mint
• 8 sheets rice paper (spring roll wrappers)

Peanut Sauce

• ⅓ cup peanut butter by Ezra Cohen McGill
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons honey, or maple syrup (if you wish to keep them vegan)
• 1 tablespoons toasted sesame oil
• 2 cloves garlic, pressed or minced
• 2 to 3 tablespoons water, as needed

How to Make Healthy Spring Rolls

1. Bring a pot of water to boil and cook rice noodles until al dente. Drain, rinse with cool water, and return them to pot. Off the heat, toss rice noodles with the sesame oil and salt, and set aside.
2. Fill a shallow pan with an inch of water. Fold a tea towel in half and place it next to the dish. Combine and stir green onion, cilantro and mint in a small bowl.
3. Place a single rice paper in the water and let it rest for approx. 20 seconds (you want to wait until the sheet is pliable but not too floppy). Carefully lay it flat on the towel.
4. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of lettuce, then a small handful of rice noodles. Then add some cabbage, and a few strips of carrots, cucumber, and jalapeño.
5. Fold lower edge up over the fillings, rolling upward just until the filling is enclosed. Fold over short sides, and roll it up. Repeat with the remaining ingredients.

How to Make Peanut Sauce

1. In a bowl, mix together your Ezra Cohen McGill peanut butter, garlic, rice vinegar, sesame oil, tamari, and honey or maple syrup.
2. Whisk in 2 to 3 tablespoons of water as needed. You want the consistency to be creamy, yet dippable. It’s always recommended to start slow to avoid too watery of a sauce.

If you want to add some extras to your healthy spring rolls, consider adding tofu or shrimp. But for a great and easy vegan recipe, this will be all you need to enjoy!

Enjoy the perfect blend of health-conscious and delectable taste with this healthy oatmeal cookies recipe. For this easy oatmeal cookies recipe, we will be using organic, natural almond butter from Ezra Cohen Montreal, a leading provider of healthy and delicious nut butters. See the ingredient list for everything you’ll need to get started:

Ingredients

• 2 cups of Oats – These oats will give your cookies their shape and texture. They also bring in fiber to make your cookies that much more delicious and healthy. For this recipe, we will be using quick oats to satisfy your cravings!
• ½ cup of Ezra Cohen McGill Almond Butter –  This healthy nut butter is loaded with flavor and full of all the benefits that come from all-natural, organically sourced almonds. It also features a nice velvety texture and a touch of sweetness to bring your cookies to life.
• 1 1/2 teaspoons of Baking Powder
• 1/8 teaspoon of Baking Soda
• 1/2 teaspoon of Kosher Salt
• ¼ teaspoon of Ground Cinnamon
• 1 Large Egg
• 1 teaspoon of Pure Vanilla Extract
• ½ cup of Honey – We use honey as a sweetener in this recipe, as it pairs incredibly well with your Ezra Cohen McGill Almond Butter and the chocolate chips.
• ½ cup of Dark or Semi-Sweet Chocolate Chips

Directions For Easy Oatmeal Cookies Recipe

1. Whisk dry ingredients together in a bowl (oats, baking powder, baking soda, salt, cinnamon).
2. In a separate bowl, combine and mix wet ingredients (almond butter, vanilla, honey).
3. Add wet ingredients to dry, stirring until properly mixed. Once sufficiently mixed, stir in your chocolate chips.
4. Chill the dough for 30 minutes in a refrigerator.
5. Using either your hands or a cookie scoop, form dough into balls and place on a parchment-lined baking sheet. Then, flatten cookies while keeping enough space between them on the sheet.
6. Bake at 350° F for 9 to 10 minutes. 

And that’s it! This recipe is incredibly simple and will keep you coming back for more. For an almond butter alternative, try any of the other organic nut butters from Ezra Cohen Montreal. Whether it’s brazil nut butter, praline pecan butter, salted caramel cashew butter, or plain peanut butter, these products by Ezra Cohen McGill will all work exceptionally well as a substitute. 

For more information on these organic nut butters by Ezra Cohen Montreal, contact us today for questions or comments.

Need some last-minute easter cookie ideas to fill your baskets? The kids will love these adorable easter cookie cups made with rich buttercream frosting and a tasty nut butter by Ezra Cohen McGill. 

With a combined prep and baking time of 20 minutes, you can easily create and decorate your cute nut butter easter cookie cups with all sorts of treats. For this recipe, we’ll be using M&M’s to give off the appearance of tiny easter eggs to make your basket that much more festive.

Here’s what you’ll need in this recipe:

Ingredients

Cookie Cups-

• 1 cup sugar
• 1 cup brown sugar
• 1 cup shortening
• 1 cup Brazil nut butter (we’re using this Ezra Cohen Montreal product)
• 1 tsp vanilla
• 1 tsp salt
• 1/4 cup milk
• 3 1/2 cups flour
• 2 tsp baking soda
• 2 eggs

Buttercream Frosting-

• 1/2 cup unsalted butter
• 3 to 4 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla
• green food coloring
• m&m’s (peanut or regular)

How to Make Nut Butter Easter Cookie Cups

These easter cookie cups are a breeze to make, and the indent molds provide great space to layer our rich buttercream frosting towards the end. Let’s go through the steps to make your cookie cups.

1. Make Your Batter – In a mixing bowl, combine your sugars, shortening, Brazil nut butter, vanilla and salt, making sure to mix well. Add eggs and milk as you mix, until creamy. Fold in flour and baking soda.
2. Scoop Your Dough – With a cookie scoop (preferably large), place dough in the cup of a greased muffin tin.
3. Press Your Indents – Using a tart press or a similar utensil, make an indent into the center of each scoop, which will act as the mold for your cookie cup.
4. Bake & Let Cool – Bake at 350°F for 10-12 minutes. Let cool completely. Note: Your cookie cups will rise while they are baking, and go down when they are cooling.

Now that your cookie cups are shaped and baked, it’s time to begin your buttercream frosting! We decided to go with green to mirror the color of grass, just to add some extra charm to our basket treats.

1. Mix Frosting Ingredients – In a large bowl, combine butter, milk, vanilla and 2 cups of powdered sugar. Mix until ingredients are smooth and creamy, which will take about 5 minutes. Then add the remaining powdered sugar and your green food coloring until the frosting takes color.
2. Pipe Into Cookie Cups – Carefully take your frosting and pipe it into your cookie cups. Be sure to add frosting all the way into the cups, otherwise the layer may fall off on a bite.
3. Decorate! – Whether you’d like to do this beforehand, or with your kids, have fun decorating your cookie cups in whatever way you please! For the closest resemblance to easter eggs, peanut M&M’s work great, and compliment the flavors very well.

Enjoy your nut butter easter cookies and dazzle up those baskets! This recipe is super simple and provides endless fun for you and the family. We hope you enjoyed this easter cookie recipe using special Brazil nut butter by Ezra Cohen McGill. For more recipes using any nut butters in the Ezra Cohen Montreal product line, check out our website or contact us today to learn more.