• Sliced Bacon

• Cocolasses®

Preheat the oven to 400 degrees F. Start with a rimmed baking sheet lined with foil and insert a rack. If you don’t have a rack that is fine. Line up the bacon on the rack. Cook the beacon for 10 minutes. Remove the bacon from the oven and brush Cocolasses® onto the bacon. Return to oven until you have the desired crispiness.

• 20 pitted dates

• 10 pieces of bacon

• Cocolasses® for drizzling

Preheat the oven to 424 degrees F. Slice the bacon in half. Wrap the bacon tightly around the pitted dates and place on a rimmed baking sheet lined with foil. Place in the oven and cook 20-25 minutes until beacon is crisp. Remove from oven and set out to cool. Place dates on a plate covered in paper towels and then on a serving plate. Drizzle with Cocolasses®.

• 1 Pound bacon

• 2 (8 ounce) cans water chestnuts

• Cocolasses® for drizzling

Preheat oven to 350 degrees F. Cut each strip of beacon in half. Wrap one strip of bacon around a water chestnut and secure with a wooden toothpick. Place in a foil lined baking dish. Bake at 350 degrees F for 20-25 minutes. Remove from oven and drizzle Cocolasses® onto the beacon wrapped water chestnuts. Return to oven and bake for an additional 5-10 minutes.

• 1 pineapple cored and cut into slices

• 2 Tablespoons Cocolasses®

• 2 teaspoons cinnamon or Chinese 5 spice

• ¼ teaspoon cayenne pepper (optional)

Preheat grill to 400 degrees F. Coat grill rack with oil. Combine Cocolasses®, cinnamon and cayenne pepper in a small bowl. Place pineapple on the grill and grill for 3-4 minutes. Open grill and flip pineapple. Brush Cocolasses® on top of grilled side of the pineapple. Grill for another 3-4 minutes. Remove from grill and place onto serving dish. Additional Cocolasses can be drizzled onto the pineapple.

• 2 cups rolled oats

• 2 cups cooked sweet potatoes

• ¼ cup Cocolasses®

• 1 stick melted butter

• ½ cup water from cooked sweet potatoes

• ¼ cup maple syrup

• 1 teaspoon baking powder

• 1 teaspoon vanilla

• 1 Tablespoon cinnamon or (pumpkin pie spice or Chinese 5 spice)

• ¼ teaspoon salt

• 1 cup raisins

Preheat oven to 350 degrees. Spray an 8-inch baking dish with cooking spray. Either steam or boil 2 medium size sweet potatoes and save ½ cup of the water. In a large bowl, mash the cooked sweet potatoes. Add the remaining ingredients and stir until well combined. Carefully pour mixture into the prepared baking dish. Bake for 30 to 35 minutes or until the center is set. Remove from the oven and let cool for a few minutes.

• 2 medium ripe bananas

• 1/3 cup honey

• 2 teaspoons vanila extract

• 2 eggs

• ¼ cup Cocolasses

• 2 cups almond flour

• 1/3 cup cocoa powder

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a muffin tin with liner. In a large bowl, mash bananas. I prefer using a fork. It should almost be a puree. Add honey, vanilla and eggs and stir until well combined. In a smaller bowl, mix together the almond flour, cocoa powder, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until well combined. Add the chocolate chips to the batter and stir to combine. Spoon batter into the muffin liners. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.