Dates are a healthy replacement for traditional white sugar, because they provide sweetness while also being a good source of fibre. They also have a delicious molasses or caramel-like taste which adds a lot more complexity to desserts than white sugar. Here, date syrup is added to fresh cream which gives it a perfectly molasses undertone, and can be dolloped on anything from fresh red berries to pavlova.

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Servings: 4
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients

1 pint grass fed whipped cream or 2 cans of Coconut Cream (chilled)
1 tablespoon coconut oil (only if using coconut cream)
D’vash Date Syrup, to taste
1 tablespoon vanilla extract

Directions

1. In a stand mixer fitted with a whisk attachment, add the whipped cream or coconut cream, and the coconut oil if using coconut cream.

2. Beat for a few minutes until the desired cream consistency is reached. Add as much date sweetener as you desire and the vanilla. I like about 2-3 tablespoons of sweetener. The more you add the darker the cream will get. You can alternatively use date sugar which is granulated as well.

3. If you want to use a whipped cream dispenser, follow the manufacturers instructions once the cream has been whipped. This is the one I used.