Many raw dessert recipes ask for date paste. I like to make it myself because it’s quick, easy and a lot cheaper than when you buy it in store. If you make your own date paste, you will also know exactly what’s in it, how it has been produced and how sweet it will taste!
Homemade Date Paste
SERVES: about ½ cup
EQUIPMENT: high-speed blender
INGREDIENTS:
½ cup of dates, pitted and roughly chopped
¼ cup of water
DIRECTIONS:
- Pit the dates. If the dates are really dry, soak them in water for about 10 minutes. In that case, you can use the soaking water to make the paste.
- Combine dates and water in a high-speed blender. Blend until smooth. That’s it!
JULIE’S TIPS AND TRICKS:
- This date paste will stay fresh for at least 10 days in an airtight container in the refrigerator.
- If you want to create thin syrup, add more water until you reach the desired texture. The more water you use, the more diluted the date paste will become.
- If you don’t have a blender yet, you can perfectly make date paste with a food processor or by hand using a mortar and pestle. It will just take a bit longer.
- I like to use Medjool dates, because they are very large and moist. If you use a smaller & dryer type of dates and you don't have a powerful blender yet, always soak them for 10 to 15 minutes in warm water until they are soft and tender before you use them.
- Make sure that you always buy unsweetened, natural dates. A lot of commercially produced dates have been cooked in sugar.
Now I would love to hear from you! What do you use date paste for? Let me know by leaving a comment down below.
