Fudge Date Brownies

Rich, decadent, and naturally sweetened with dates, our Fudgey Date Brownies are the perfect guilt-free indulgence. Made without refined sugar and crafted with creamy Summerhill Goat Milk, these brownies are moist, wholesome, and full of flavor. Each bite delivers the perfect balance of chocolatey richness and natural sweetness—making them a treat you can feel good about enjoying.

Ingredients

1 cup pitted dates (about 12–14 Medjool dates)
½ cup warm Summerhill goat milk
½ cup unsweetened cocoa powder
½ cup all-purpose flour (or almond flour for gluten-free)
½ tsp baking powder
¼ cup butter or coconut oil (melted)
1 tsp vanilla extract
Pinch of salt
Optional: ½ cup chopped nuts or dark chocolate chunks

How to Make It

1. Place pitted dates in a bowl and cover with warm milk. Let them sit for 10–15 minutes to soften.
2. Blend into a paste. In a blender/food processor, blend the dates and milk until smooth.
3. Mix wet ingredients in a large bowl. Whisk together the date paste, melted butter (or oil), and vanilla.
4. Add dry ingredients to the wet ingredients. Sift in cocoa powder, flour, baking powder, and salt. Gently fold until just combined. If using nuts or chocolate chunks, fold them in here.
5. Pour batter into a greased or parchment-lined 8×8-inch pan. Bake at 350°F for 20–25 minutes, until set but still fudgy in the middle.
6. Cool & ENJOY!

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Ingredients

1 oz cocoa powder
1 small sweet onion, quartered
3 Tablespoons olive oil
2 Tablespoons fresh thyme leaves
Kosher salt and pepper
1 cup Summerhill Goat milk
⅓ cup basil pesto
Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

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Goat Milk Protein Balls

A touch of goat milk elevates this popular grab-and-go snack that is sweet, nutty and so satisfying.

Ingredients

1 cup rolled oats
½ cup peanut butter (or almond butter)
¼ cup honey or maple syrup
¼ cup vanilla protein powder (or powdered goat milk)
2–3 tbsp Summerhill Goat Milk
2 tbsp mini chocolate chips or dried fruit
1 tsp vanilla extract
Pinch of cinnamon (optional)

How to Make It

1. Mix oats, protein powder & cinnamon. Add peanut butter, honey, vanilla & 2 tbsp goat milk. Stir well.

2. If dry, splash in more goat milk until soft.
3.. Stir in chocolate chips or dried fruit.
4. Roll into 1-inch balls & chill for 30 min.

5. ENJOY!

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Fresh ripened peaches paired with Summerhill goat milk set this cobbler apart from the rest. Serve warm with our Summerhill Goat Milk Honey Vanilla Ice Cream for a delicious comfort dessert.

Ingredients

1 oz cocoa powder
1 small sweet onion, quartered
3 Tablespoons olive oil
2 Tablespoons fresh thyme leaves
Kosher salt and pepper
1 cup Summerhill Goat milk
⅓ cup basil pesto
Parmesan for serving (optional)

How to Make It

Step 1

Preheat the oven to 425 degrees F.

Step 2

In a large oven safe pot, combine tomatoes, onion, olive oil, thyme, and a pinch each of salt and pepper.

Step 3

Transfer to the oven and roast for 20-30 minutes.

Transfer the roasted tomatoes and their juices to a blender and add the milk. Puree until smooth. Return the soup to the pot and place over medium heat on the stove.

Stir in the pesto and season the soup with salt and pepper.

Thin with more milk if desired.

Step 4

To serve, ladle the soup among bowls and top with parmesan and basil. Always delicious with grilled cheese!

Fudge Date Brownies

Ingredients

½ cup all-purpose flour (or almond flour for gluten-free)

½ tsp baking powder

¼ cup butter or coconut oil (melted)

1 tsp vanilla extract

Pinch of salt

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