This is an easy to make homemade Hoisin sauce that is sweet, salty, and refined sugar-free, much better than store-bought we are sure you will agree.  It is perfect to use as a dipping sauce for rice paper wraps or veggie sticks, and as a glaze for tofu and fish, or as a marinade. Very versatile.


¼ cup (60ml) fresh local honey with a strong flavour OR 1/2 cup (118ml) maple syrup

3 (≃60g) medjool dates, pitted (or 5 small dates)

1/3 cup (110g) BYRON BAY chickpea miso

2 tbsp (30ml) gluten free tamari or soy sauce

2 tbsp (30ml) white rice vinegar

1 tbsp (15ml) GRUMPY GRANDMA’S SMOKY olive oil OR toasted sesame oil

1 clove of garlic

1/8 tsp ground coriander

1/16 tsp ground anise

1/16 tsp cinnamon

1 small birds eye chilli (seeds removed and chopped)


Combine all the ingredients in the bowl of a food processor, or blender. Process for 10-15 seconds, or until smooth.  Transfer to a jar and store in the refrigerator. Hoisin sauce will keep for up to 2 months in the refrigerator.

Serving instructions:

Decorate a platter with a combination of vegetable crudités in season – perhaps mushrooms, broccoli, cauliflower, asparagus, cucumber, celery, capsicum, zucchini and whatever else you like to use.  Place a bowl of home-made hoisin sauce in the middle of the platter and serve.