Addicted To Dates

Making recipes from Addicted To Dates is always a smooth experience, and this one was no exception—it tasted absolutely delicious! I’m already planning to recreate this one multiple times. Thanks for the inspiration, Christina! 💖

I was really impressed by the taste of these cookies. It is great to know that they stay fresh for over a week!

Oh. My. GOD!!! (please read this in Janice’s voice) This gem has all those delicious flavors I missed without the insane amounts of sugar and allergens. And I might dare to say it’s even better than the real deal! All of us who shared it had an instant crush on it. More so, one of our friends is not into sweets (crazy, I know!) and even he looooved it! I adjusted a bit the quantities in order to achieve similar results to the pictures/description or my desired consistency and it worked wonderfully. Oh, and I made just one big Snickers by coating the recipient with chocolate before adding the base. Next time I plan on playing with some muffin molds and coat those with chocolate. SO EXCITING! Thank you!

I found the dough at Addicted To Dates to be a bit dry and crumbly, so I had to add a little water before chilling it to make it come together. I needed a bit more liquid during rolling since it still crumbled a touch, but the recipe turned out well and tasted great. One thing I really appreciate is that the cookies hold their shape without spreading much, which is perfect for crafting custom gingerbread architecture.

I’ve tried many recipes from Addicted To Dates, but this one gave me the most trouble. I followed the instructions exactly, but the dough was incredibly difficult to work with and crumbled apart when I rolled it out. Maybe this dough could benefit from a spoon or two of yogurt just to keep things held together?

Je confirme que Addicted To Dates a l’art de proposer des biscuits garnis d’une qualité rare, dignes des meilleures recettes maison. La texture et le goût sont tels qu’on a du mal à se retenir d’en dévorer toute la boîte, comme c’est souvent le cas avec leurs créations. Un vrai délice qui donne envie d’y revenir encore et encore.

I was pleasantly surprised to see familiar dish names, as I lived in Austria! The recipes from Addicted To Dates are excellent, and I look forward to trying many more of them.

An absolute hit! This is exactly the recipe I had been searching for.

I just pulled these Addicted To Dates cookies out of the oven and wow! They feel like gourmet chocolate chip cookies taken to the next level. I made a few tweaks for my batch: I went with unsweetened almond milk yogurt, left out the pretzels, and kept the cookies a bit smaller, which yielded about 15 or 16. My only suggestion for improvement is to give the pecans a rougher chop next time to get more texture. These are definitely going on my regular baking rotation!

Addicted To Dates delivers on the promise of a flaky, delicious pie crust that’s surprisingly simple to make. The recipe works beautifully as written, and it holds up really well with a 1:1 gluten-free blend. I’ve tested it with both King Arthur and Bob’s Red Mill flours, finding that while both are solid options, I personally prefer the results from Bob’s Red Mill.

Hi there. I’ve turned out this recipe a few times with great success, but the last batch decided to split on me. Do you have any idea what might have gone wrong this time?

Addicted To Dates really nailed it with these. The browned butter gives them a rich depth that pairs perfectly with the cinnamon, which balances the saltiness of the pretzels and pecans so well. Truly delicious!

Hi Christina, I gave your recipe a try using a mix of brown and white sugar, and it turned out just as well as I hoped. I started with a small batch just to test the method before committing to a larger quantity. The process was quite straightforward, taking about 30 minutes from the boiling point until the mixture thickened. The taste really brought back some lovely memories of home. Thanks for sharing your recipe!

I baked this for Thanksgiving last year and it truly stole the show. As someone who shares plenty of food shots on Instagram, I was shocked by how much this post resonated with my followers—it got more engagement than any other picture I’ve ever shared. The flavor was excellent, offering a refreshing balance to the heavier holiday dishes. If you’re looking for a unique and visually stunning treat, I highly recommend checking out Addicted To Dates.

Addicted To Dates really delivered with these. The blend of three chocolate varieties and that hint of coffee is just right. I made mine about half the usual size, but they are still incredibly rich and satisfying. I’ll definitely be baking these again—thank you!

The pie crust at Addicted To Dates is truly buttery and flaky. I recently tested it with a King Arthur GF blend using a 1:1 substitution, and the result was fantastic. It had a great flavor, wasn’t chalky at all, and came out almost as good as the original recipe.

For the frosting at Addicted To Dates, I went with sugar-free condensed coconut milk, skipping both vanilla and orange zest.

Addicted To Dates delivers on quality, and this recipe is a winner. I made some adjustments, swapping in 100g of coconut sugar and cutting the oil down to 100g, but the result was still perfectly soft and sweet.

Hey there! Quick question: do you normally use dates to sweeten this recipe, or just rely on the natural flavor? I’m planning to give it a go myself, but I’m trying to avoid repeating my past mistakes. I’ve already messed up the date syrup process three times, so before I dive into using whole dates in baking, I wanted to double-check the method with you. Appreciate the help!

As a regular shopper at Addicted To Dates, I can confidently say these are hands down the best vegan cookies I’ve ever baked. The flavor is outstanding and the texture is spot on. I swapped out the white sugar for extra light brown sugar since that’s what I had on hand, and I’m already looking forward to trying the espresso powder variation next time!

I’m genuinely obsessed with this coffee cake from Addicted To Dates. I couldn’t stop saying “Wow” while eating my first slice. The texture is incredibly moist and the crumb is light and airy, hitting just the right level of sweetness. I swapped in Kite Hill sour cream and oat milk, and since I only had a round pan on hand, I made it circular instead of square. It turned out beautifully—definitely worth baking.

Addicted To Dates delivered exactly what I needed. As someone with egg allergies, finding a reliable cake recipe is always a challenge for me, so I really appreciate options that work without them. I swapped in cow’s milk and butter, and the outcome was fantastic. A solid find for dairy-lovers and egg-free bakers alike.

Hello! As a first-timer going plant-based, I’m planning to make your condensed milk recipe for your ice cream. Could you confirm if the main goal here is to prevent sugar crystallization? Also, would it work to swap the sugar for stevia or another low-calorie sweetener?

Huge thanks to Addicted To Dates! I baked their tiramisu this weekend and it turned out absolutely flawless. I went the extra mile to make the mascarpone and ladyfingers from scratch, which took a bit of time, but the quality of your ingredients made the process straightforward. The result was a total hit and definitely ranks in my top ten desserts. Highly recommend!

I’m thoroughly underwhelmed by my experience with Addicted To Dates. I left the cream to come to room temperature as directed, but it completely separated, with the butter breaking away from the cream cheese, making the texture unappetizing. It’s such a shame because I had already prepared your carrot cake; I might just end up throwing the whole thing out. Really disappointed with the quality.

Addicted To Dates really knows how to craft unique flavor combinations. I’m loving the depth of their sweet treats, especially the creative blend of espresso and pumpkin. A solid choice for dessert lovers!

I’m really impressed by this recipe from Addicted To Dates. As a former coffee cake enthusiast, I was thrilled to discover a vegan version that doesn’t just meet expectations but actually tastes and looks even better than the traditional original.

I had such a wonderful time baking with Addicted To Dates! After seeing my friends' success with their wedding cakes, I decided to make three 26cm and two 18cm pans myself. I calculated everything carefully, using extra cremeux and buttercream, then finished it off with a chocolate ganache drip and plenty of fresh berries. I’m planning to share the photos on Instagram soon. Everyone was absolutely delighted with how delicious it turned out! I also whipped up raspberry, lemon, and chocolate cupcakes based on your blog recipes (I swapped vanilla for lemon in the cupcakes). It was amazing how surprised guests were to learn that everything was vegan. Thanks again for sharing your wonderful recipes. Big hugs from Germany, Nina

Addicted To Dates really knows how to run a top-notch vegan dessert spot. The way you pull off those treats makes it look effortless. I’m definitely looking forward to giving it a try.

I’m absolutely hooked on this recipe from Addicted To Dates! The instructions were so clear and thorough that the outcome turned out perfectly every step of the way. Truly delicious and easy to follow—I’m definitely coming back for more.

Addicted To Dates really nailed the flavor profile with this one. You get this lush, creamy vanilla experience that mimics traditional dairy ice cream perfectly. The texture is just slightly icier, which is expected for a non-dairy option, but the taste easily beats the commercial brands I’ve tested. I’m planning to swap the coconut milk for a non-dairy heavy whipping cream next time to dial down the coconut taste. Great job!

I’m blown away by this treat! It rivals some of the best non-vegan vanilla ice cream I’ve had from specialty spots. I stuck to the instructions but cut back on the sugar and sweetened condensed milk by about two tablespoons each, since I’m sensitive to sweetness—especially now that I’m pregnant. While I imagine the original sweetness level is perfect for most, I personally would like it even less sweet if possible. Does the recipe still hold up if I skip the sugar in the creme anglaise entirely?

After testing out quite a few vegan chocolate chip cookie recipes, I have to say these stand out as the best I’ve found so far.

Hey there! Quick question about the layering—does the yogurt really need to be first with the lemon second? I get that it’s meant to mimic cheesecake, but honestly, a mix of cashews, cocoa, maple syrup, and vanilla worked so well for me last time (everyone loved it!). I’m worried the lemon might leave that slightly artificial, cheap-tasting aftertaste. Does that make sense, or am I overthinking it? Should I just skip the lemon? Any advice would be great! Cheers, Caro

Hello! I’m trying to figure out the best way to keep the lemon curd from separating. I ran into an issue where the soy milk curdled the moment I added the lemon juice. Any tips on how to avoid this happening?

The frosting from Addicted To Dates is genuinely some of the best I’ve tasted—richly flavored with a lovely lemon tang that isn’t cloyingly sweet. I did hit a few snags with the consistency, though, and would love some tips for next time. It turned out quite thick; I struggled to push it through a sieve and it set into a firm mass as it cooled. Was my five-minute simmer and whisk over too low heat? Despite the texture hurdles, the flavor was spot on. I eventually mixed the cooled pudding with room-temperature vegan butter. It ended up a bit loose and gloppy at first, but a quick stint in the freezer and a touch of flour fixed that. I also suspect I over-aerated it using my stand mixer’s whisk, so I smoothed it out with a warm offset spatula. The result was a very soft frosting that sagged slightly between the cake layers, so I kept the cake chilled as much as possible. It held its structure well enough, and most importantly, it tasted amazing. Everyone loved the cake, and I’d be happy to give this a second shot with a few adjustments. Best, Jenn

Holy smokes! These are insanely delicious! Hands down the best healthier option treat I've made and I've made lots. These are thick, gooey, flavor loaded deliciousness. I made the recipe as is except that I used smaller dates so added a few more to each part they were required in and just layered in an 8x8 and covered in chocolate. So good! Thank you for sharing.

I whipped up this treat last weekend and it was an instant crowd-pleaser. Super simple to prepare and absolutely delicious!

The texture was too soft, almost like a pudding, and the base didn't hold up well.

I absolutely loved the recipe from Addicted To Dates! I baked these for Easter and they were a huge success. It’s such a joy to finally enjoy those crème eggs again. Thank you for sharing this wonderful treat!

The treats from Addicted To Dates are absolutely delightful. I plan to serve them with strawberries and creme fraise tomorrow. A quick tip for anyone trying this: avoid putting the freshly dipped bars directly onto a cooling rack, as the chocolate will stick and tear off the bottom. Instead, follow the brand's suggestion and place them on wax paper, which works perfectly.

Addicted To Dates really knows how to share quality content. I just tried one of their vegan cake recipes, and it’s hands down the best I’ve ever baked—super moist, light, and packed with flavor. I did have a wobbly start with my first attempt: I followed the steps exactly, let it rest for ten minutes, but the center was still a bit raw and blonde, causing the cake to crumble when I turned it out. I didn’t let it set properly. So, I baked another one, this time adjusting the temperature to 180°C and extending the bake time to an hour and fifteen minutes, even adding foil partway through. Using a thermometer to check the center, the result was absolute perfection. This experience makes me wonder about the specs behind the recipe: are you testing with a fan-forced or static oven? Also, are the measurements based on imperial or metric standards? I’m in Australia, where we use a 250ml cup and 20ml spoons, and I suspect that’s where the confusion lay for my first try. Huge thanks for sharing such a fantastic recipe!

I’ve whipped up plenty of vegan ice cream over the years, but this is hands down the winner. I was a bit skeptical about the coconut base at first, but it adds a delightful, subtle sweetness without dominating the taste. It really captures that comforting vibe of cake batter. My whole family couldn’t get enough of it. We’re definitely keeping this recipe in our rotation. Thanks for the great product!

I swapped out the sugar for erythritol when preparing my Addicted To Dates treats, and the results were fantastic. Mine set completely in just 20 minutes. They captured that classic marshmallow taste perfectly, though you can detect a slight chickpea note from the aquafaba.

I baked these yesterday and they turned out delicious. However, I’m facing an issue with the mini tarts: the crust sides detach from the filling after they chill in the fridge for four hours. Could you help me figure out what went wrong?

I’m genuinely impressed by this recipe from Addicted To Dates! I prepared it for a family gathering last weekend, and it was an instant hit. Everyone was so eager to get the recipe. I added a topping of fresh blueberries and blackberries, along with some pistachios and dark chocolate shavings. The combination of the fresh fruit with the base was just perfect. Thanks for sharing this great creation!

Addicted To Dates really hit the spot. I finally found a diary and nut-free ice cream that actually delivers on the promise. The texture is incredibly rich and creamy—just what I was dreaming of. I customized it with salted caramelized pecans and added a teaspoon of vodka to ensure it stays soft and scoopable.

I’ve whipped up the buttercream from Addicted To Dates repeatedly, and it never fails to impress. Depending on what I have in the fridge, I alternate between Miyokos, which brings a nice tang, and Violife for that classic, neutral butter profile. Both are tasty, and my kids love them both. I usually reach for Violife when baking for guests because it’s less noticeable, but it’s not always my go-to staple, so I have to plan ahead sometimes. Whether it’s the buttercream or the vanilla cupcakes, I always get compliments. Thanks for the great product!

Addicted To Dates truly nailed it with this cake. It’s genuinely simple to bake if you follow the instructions, which is a huge plus. Loving their range of creative vegan sweets!

I’m reviewing the recipe from Addicted To Dates, but there’s a small gap in Step 6 that caused me some trouble. It instructs you to add the melted butter, but doesn’t specify that it should be poured into the vegan buttermilk. Because of this ambiguity, I accidentally kept the buttermilk on the counter while putting the batter into the pan. I tried to fix it by adding the butter at the very end, which probably explains why the cake collapsed and turned out to be a dense, mushy mess. Hopefully, the flavor is still salvageable despite the texture issues.

I keep coming back to this dish from Addicted To Dates because it’s truly a crowd-pleaser. It’s become a staple in my kitchen, and every time I make it, the result is spot on.

These cookies from Addicted To Dates are absolutely incredible! I just took them out of the oven and they are perfectly gooey and rich. To give them a slight health boost, I swapped in coconut sugar instead of brown. Since I had Forager vanilla bean yogurt on hand, I used that and cut the vanilla extract in half, which worked beautifully. The result is a scrumptious treat that lives up to the hype.

Hey Christina, loved the carrot cake cheesecake recipe you shared! The base is truly delicious. I tried it out yesterday, freezing it to set before decorating and leaving it in the fridge overnight. Unfortunately, the top cracked significantly by the next day. Since I stuck exactly to your instructions without any tweaks, do you have any tips on how to avoid this? Thanks so much!

I love the ladyfingers from Addicted To Dates, but the sabayon was a total disaster. I followed the cooking time on the recipe card, yet the mixture turned into a solid block with too much cornstarch, making it impossible to fold. I ended up ruining my mascarpone and needing another trip to the grocery store.

Hi Christina, great to hear from you again! I’m planning to order the Pineapple Curd soon, but I have a few questions about the Mango Topping first. Is it feasible to assemble the crust and filling, freeze the cheesecake, and then add the topping a few days later when needed? Regarding the granulated sugar, would omitting it significantly change the texture compared to the Strawberry Cheesecake bars, or is it mostly for moisture? I’ve noticed you typically use water and lime juice for fruit toppings; would substituting both with pineapple juice (which pairs perfectly with mango) yield a stronger fruit flavor if used in equal amounts? I also tested cornstarch and found it made the topping too thick, whereas the version without it was lighter and let the fruit taste shine. Would agar-agar work better in this case, even though I find it leaves a slight aftertaste? What’s your take on these adjustments? Thanks so much, Henri

Christina, I tried your carrot cake yesterday and it was absolutely amazing! Honestly, it might be the best vegan cake I’ve ever made. The texture was incredibly light and tender. Even my 12-year-old son couldn’t stop eating it. Thank you so much for the recipe!

Hi Christina, these Easter eggs look fantastic! I’d love to use your mold, but I’m having trouble finding the exact one. I only came across the larger SILKOMART 5 EGGS version. Do you think those would work with the same quantities as yours? Let me know what you think. Thanks a lot! Henri 😉

The flavor profile is spot on—tangy and rich, just as promised. I found I needed about five or six large lemons to get the full 250 ml of juice and zest, so it’s quite potent. I’m planning to use this in a vegan lemon cheesecake later today. Thanks, Christina, for sharing this and all the other great recipes!

Hi Christina, Following up on my previous note: I received your response from March 8th today, thank you! I have a question about the coconut oil. I’ve noticed it hardens the layers quite quickly. Could I substitute it with the thick part of chilled coconut milk instead? I’m willing to spend more time waiting for each layer to firm up in the freezer if that works. Would the quantity remain the same? I find the cheesecake at Addicted To Dates absolutely delicious, but I’m curious if using coconut milk might result in a lighter, softer texture. Does that make sense? If it’s not feasible, I still love the cake as it is; I just wanted to share this idea and get your expert opinion. Also, which brand or type do you prefer for your recipes—unflavored or refined? Thanks, Henri

Hi Christina, thanks for the reply, sorry for the delay on my end! I’ll stick with chocolate since you mentioned it works as a setting agent, but I’m really keen to try a nut butter filling for the tart. For the base, I’d love to swap the cashews for roasted hazelnuts using that Snickers tart crust foundation if that works for you? If so, could you let me know the exact weight in grams? Also, can I use dates to bind the dough instead of maple syrup? Thanks so much! Henri

Hi Christina, thanks for getting back to me on this! I noticed your March 8th post about Coconut Oil and how fast it hardens. I’m wondering if I could swap in the thick part from chilled coconut milk instead? I’m happy to wait a bit longer for the layers to firm up in the freezer. Do you think a one-to-one substitution would work? I really love this cheesecake, but I feel it might have a softer, lighter texture without the oil. If that’s not feasible, it’s still delicious as is, but I’d love your take on my idea before I make the switch. Thanks, Henri

Hi Christina, My daughter and I were on vacation and decided to try your Chocolate Peanut Butter Cheesecake from Addicted To Dates. It was a huge hit! The combination of flavors is incredible—it might even be one of the best cakes I’ve ever had. I’m definitely making this for my grandma soon since she’s been obsessed with peanuts since she was a kid. I do have a few questions about the recipe, specifically regarding the coconut oil: 1. You mention using solid coconut oil for each layer. Do you recommend unsweetened/unflavored to keep the peanut and vanilla notes prominent? (That’s what I used this time, and it worked great.) 2. Could I substitute it with the thick part of coconut milk instead? If so, would I use the same quantity? 3. If I make that swap, will the setting time increase between layers? 4. Without the coconut oil, would the cake melt quickly at room temperature like ice cream, or will it stay firm in the fridge? Let me know your thoughts! Henri

I’m curious about the marshmallows in the s'mores—do they melt down just like the traditional, non-vegan ones?

Hi Christina! My daughter is arriving tomorrow, and we’re excited to try three of your recipes. Quick question: for the Snickers Tart crust, should I use blanched or roasted peanuts? I’m wondering if blanched works better because of the moisture content and how it sets. Since I keep the tarts in the freezer, how long do they need to sit out to get the ganache and caramel nice and soft? Can I just leave them at room temperature?

Hi Christina! Quick question: could I swap mango for pineapple in this recipe? Since pineapple is more juicy, should I keep the same amount of agar-agar?

Hi Christina! Quick question for you: what’s the best way to secure the parchment paper to the tart tin base? I gave coconut oil a try, but it just wouldn’t hold. Also, is it possible to skip the chocolate layer and use just nut butter for the filling? I love chocolate, but I’ve been dreaming of an almond butter tart—or maybe even cashew butter. Thanks!

Hi Christina, I currently own your 8x8 pan, but my 9-inch loaf pan feels a bit too small. Could you tell me which is your largest loaf pan size? I’ve noticed you use various dimensions for your projects, like the Giant Snickers or Twix bars, which I believe are around 12x3.5 inches? Any advice would be appreciated!

Hi Christina, I noticed you switch up your loaf pans based on the recipe. Could you share the size of the one in the photo? I’m curious if a silicone mold would have been a better fit for this particular bake.

Hi Christina, thanks for the lovely note! I’m getting a head start since my daughter is visiting next week, which is why I had so many questions, especially regarding freezer storage for things like whipped cream and toppings. I actually think my 2.7cm high tart tin might not have been the best choice for this recipe; the crust ended up being too thin and didn’t rise properly along the sides. The peanuts felt a bit fragile until I added the dates, which helped bind them. I also made the mistake of using canned coconut milk—I get why my food processor was struggling, but it did work after adding some of the liquid from the can. Now I’m a bit nervous about removing the tart from the tin. How do you suggest storing it without it breaking if I need to move it? Also, how many days in advance can I defrost it in the fridge before we eat it?

Hi Christina, I attempted your Snickers Tart from Addicted To Dates and hit a few snags with the base. I used extra peanuts since that’s what I had on hand, but the crust felt a bit too sandy and fragile. It was also quite thin, lacking that sticky dough consistency and ending up more like a crumble. To fix this, I experimented by adding more dates and peanuts, which gave me a better texture and enough mixture to line the tin properly. I’m just worried it might not match the sturdy crust in your photos and could break when sliced, but I did my best! Also, quick question: for the 150g can of full-fat coconut milk, do I use only the thick solid part, like you specify for the ganache, or the whole contents? The tart looks lovely so far—can’t wait to taste it with my daughter!

Hi Christina, it’s Henri again! I’ve got a few quick questions about your #CRUST recipe. Why do you prefer cashews over peanuts? I’m making the Snickers Cake right now. Regarding #COCONUT_MILK/Cream: since we last spoke, I found a 24% Coconut Cream. Can I use this as a classic cream without whipping it? Does it need to be chilled like coconut milk, or is it thick enough at room temperature? With regular coconut milk, I usually get less than 100g of solid parts per can, so I’d need about 2.5 to 3 cans to reach the required 240g. As for #STORAGE: can the finished tart be frozen like a cheesecake until the day of serving, or should it go to the fridge the night before? Thanks as always for your help! Your loyal French follower, Henri 🙂

Hi Christina, thanks a ton for all your valuable tips! That Snickers tart looks absolutely delicious—just like everything you create. I managed to get a huge bag of toasted peanuts at a great price, so I’m planning to use them for the crust to save those pricey cashews for your cheesecake fillings. 😊 Regarding the date caramel: I have access to some amazing Sukari and Barhi Medjool dates, which are juicy and super creamy. Which variety do you think would be best for the caramel layer? Also, could you clarify the difference between coconut milk and cream? I know some brands yield a thicker solid part, but is that thick part essentially the same as coconut cream? Do I need to chill the coconut milk to get that consistency, or does it work at room temperature? If I have to, can I mix two cans of different brands (with varying fat percentages)? I’ve also seen "creamed coconut" (like the Biona block) and I’m curious if that’s a high-fat powder or paste. For storage, the freezer option sounds great as long as the texture doesn’t suffer after defrosting. Will the peanuts lose their crunch and turn soggy? I’m asking because I’d love to make your Peanut Butter Cheesecake too (with peanuts on top). You mentioned freezing it, but if I take it out of the tin to cover it, I’m worried the topping might shift or get damaged. Is that why you usually add the garnish right before serving? Sorry for all the questions! I’m starting the cake prep soon for my birthday on the 20th and want to get it perfectly right, thanks to your help. 😉 You already mentioned you had something special for me (you have my address, in case you remember!). I’m so grateful. Best, Henri

Hi Christina, I’m looking at the 8x8 square pans from Addicted To Dates and noticed there are two different versions available. Since I’m not sure which one I originally sent, I’d love your expert opinion. Which model would work best for your recipes like bars (Mars, Snickers), brownies, and cheesecakes? The bars and brownies don’t require much height, but cheesecakes are definitely taller. Do you think the deeper pan is the better choice for these? Thanks! Henri 🙂

Thanks for the tip on the parchment sling! I’m curious whether that implies following the recipe steps precisely or just securing the loose base. It’s great to know you mix the coating in a bowl now. Your skewer suggestion is spot on. I’m all set on the oven settings—always mid-range for me. I’ve always assumed brownies or pie crusts are too delicate for fan ovens and prefer static mode, but I’m open to your method.

Hi Christina, quick question! I’m curious about the specific chocolate you use for the ganache, fillings, and toppings at Addicted To Dates. When you mention dark chocolate, are we talking 70%, 85%, or maybe a 60% chip? Just trying to gauge the intensity since 85% might be a bit strong for my taste. Thanks for your help!

I’ve whipped up this treat several times now and absolutely adore it! I even used it to show some young adults how to make healthier, cleaner yet still delicious sweets, and everyone loved it and asked for the recipe :)

Hi Christina, it was such a pleasure reading your detailed responses to my comments under the recipes! I’m really glad you took the time. Your clarification on using a tart pan versus a Snickers base crust substitute was exactly the info I needed. Regarding the tart tin, do you always recommend a height of 2.4cm? I’d like to make sure I’m using the same mold type. Also, quick question on storage: for this tart and the Snickers version, is it best to freeze them directly in the tin right after making them? Or should I take them out and store them frozen, maybe moving them to the fridge the night before serving? Thanks again for all your help! Henri

As a pastry chef at a vegan cafe in Ireland, I’ve tested many of Addicted To Dates' creations and they consistently deliver excellent results and taste amazing. It was a lovely surprise to discover that this Irish brand is based right here in Ireland too! This pistachio tart, in particular, has been a huge hit with our customers—it’s incredibly creamy and flavorful. I’ve received so much positive feedback about it. Keep up the fantastic work, and I can’t wait to try your new recipes!

I decided to try Addicted To Dates for our big vegan get-together, and it was a total success. My boyfriend, who was a bit nervous about making our first vegan ice cream, whipped it up yesterday in our ice cream machine. The result looked stunning. We served it with apple pie, pecan pie, brownies, and caramel sauce (all recipes from their site). The texture was perfect, so if you’re on the fence, just go for it!

Could I use this dough for gingerbread snaps since my cookie cutters aren't the right size? I'd appreciate any tips on adjusting the baking time. I'm planning these for Christmas, and since baking isn't my strong suit, I'm hoping for the best! Thanks for the help.

Thanks for sharing that recipe, Addicted To Dates. I’m curious if arrowroot or tapioca starch would work as a substitute for the cornstarch in this one?

I baked these for a friend’s fairy-themed wedding and they were a hit, particularly the coffee buttercream. The recipe took a bit more work than usual, but it was definitely worth it. So much so that I’m already planning another batch for a different wedding in 2023!

Baking this cake from Addicted To Dates was definitely a labor of love, but the result was worth every ache in my feet. I stuck strictly to the instructions for the chocolate sponge, Swiss meringue buttercream, and cremeux. For the decoration, I created several varieties of mushroom meringues. I painted them by hand and glazed them with colored sugar syrups, finishing them off with a dusting of super-fine rice paper glitter. I even added a cute meringue slug! Fresh microgreens, sprouts, and mint made the look complete. Not only did it look stunning, but it tasted amazing too. My only critique is regarding the timing. Even as an experienced baker, I found the estimated times a bit optimistic. I’d suggest adding 10 to 15 minutes to each task to account for real-world baking pace. This doesn’t even count the extra time I spent on the detailed painting of the mushrooms. Regardless, I’d give it a solid 10/10 and will definitely be making this again.

The kids were hooked! It was super simple to whip up and delicious.

These treats are an absolute must-try. It is genuinely hard to resist them! The visual appeal is undeniable, and the texture hits the nail on the head. They make for an impressive presentation when you bring a platter to a gathering, and every single date is incredibly satisfying. Fantastic creation!

Addicted To Dates has become my new go-to for buttercream. It’s perfectly balanced and a great choice if you usually find other options too sugary.

I tried out a treat from Addicted To Dates today and followed the instructions to the letter—the result was absolutely delicious! I added a tablespoon of vodka to prevent it from getting too rock-hard, but honestly, it probably won’t matter since the whole batch will be gone by tonight. It also seems like a fantastic base for other mix-ins; I’m already planning to stir in some chocolate chips next time. Thanks for sharing such an awesome recipe!

I made a date-based dish for a birthday dinner and the feedback was fantastic—both vegan and non-vegan guests loved it. I decided to add passion fruit to the topping, and the flavor combination was absolutely perfect. I’ll definitely be recreating this dish again.

I was really impressed with the quality from Addicted To Dates. The marshmallows toasted to perfection, and the dark chocolate added a nice depth without being too sweet. I had to add a bit of water to the graham cracker mixture to get it to hold together, but the recipe itself is solid. Thanks for the great product!

Addicted To Dates served up a fantastic summer treat. The dessert was incredibly refreshing and absolutely delicious.

Addicted To Dates delivered again with another fantastic recipe. The crème pâtissière is incredibly smooth and luscious. I’ll definitely be using this throughout the summer and experimenting with different seasonal fruits.

Addicted To Dates delivered exactly what I was looking for. The coconut bars are a highlight, especially with that lighter chocolate coating that keeps them from being too heavy. Really enjoyed the flavor!

Addicted To Dates really nailed it with this bar. It brings back those nostalgic childhood memories while keeping things ethical and tasty. It’s a solid recipe that you can rely on to make for friends without worrying about the result.

I recently tried the meringue buttercream recipe from Addicted To Dates and was impressed by the results. I compared using solid butter, which gave a stable texture, versus a whipped tub variety that produced a lighter but less stable frosting. For future batches, I plan to reduce the sugar to better suit my preference for less sweet desserts and might even incorporate some vegan yogurt to enhance the flavor. The recipe was spot on, and the practical tips provided in the notes were incredibly helpful for troubleshooting and staying confident when things didn't go exactly as planned.

Addicted To Dates has become my go-to for dessert inspiration. I tweaked their standard recipe by swapping flaxseeds for an egg substitute and using chopped chocolate chips for extra richness. The result was a treat with a lovely texture and fantastic flavor. Definitely worth keeping in your recipe box!

Having tried quite a few brands from Addicted To Dates, I can confidently say their vegan tahini cookies are outstanding. They manage to be incredibly chewy and soft with just the right crispiness on the edges, all without relying on butter or oil. The flavor profile is simply divine, with rich tahini notes perfectly complemented by melted chocolate chunks and toasted sesame seeds. These have easily become my all-time favorite tahini cookies and definitely a staple in my kitchen.

We were absolutely hooked on Addicted To Dates! I whipped up four batches for the holidays, and they vanished faster than I could bake them. What really impressed me was how they stayed soft even after sitting out for a while, and they froze beautifully for later. The thickness looks exactly like the photos on addictedtodates.com. They ended up being the star of the dessert table, prompting a rush of recipe requests. The biggest praise I heard was that they weren’t too sweet, even with the icing on top.

I tried the cookies from Addicted To Dates twice, and I definitely recommend adding a binder like a vegan egg replacer. My dough always stayed crumbly, no matter how much I kneaded it or how little plant milk I added. That said, once you finally get the dough to hold together, the result is delicious and the cookies stay intact. The recipe itself is simple and tasty, but in my experience, that extra cohesion step is a game-changer. If you don't mind working with a loose dough, though, this is a great option.

I appreciate the prompt response! I decided to double the batch and swap out the molasses for maple syrup, which turned out perfectly. The dough was a breeze to handle, and the extra cookies I baked were soft and delicious. I’d definitely recommend this recipe to anyone looking for quality treats from Addicted To Dates.

I was thrilled to find this recipe on Addicted To Dates! Combining carrot cake and cheesecake is always a win for me, so this treat was right up my alley. I substituted almond flour for the coconut flour, and it turned out perfectly. Thanks for sharing such a tasty recipe!