Name: Date Paste
Prep time: 15 min
Ingredients: 1 ½ cup tightly packed dried pitted Medjool Dates, 300 grams; 1 ½ cup boiling hot water 350ml (or just enough to cover the dates)

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I’m sure you’ve heard of date paste. An easy-to-make, wholesome alternative to refined sugar. It works beautifully as a natural sweetener or a spread.

MEET DATES

What are dates?
Dates are naturally very sweet, slightly chewy, and energy-dense fruits of a date palm tree. The most common and sweetest dates are the amber- to deep-brown Medjool dates.
Are dates good for you?
Yes, they are considered a superfood. They are packed with fiber and micronutrients. However, remember that they also contain natural sugar, so the best approach is to consume everything in moderation.
How do you eat whole dates?
I eat 2-3 pitted dried dates with protein and fats, like cheese or nuts. They are tasty and filling.

THINGS YOU NEED

Glass jar
Blender or food processor

Dried fruit scattered over a butcher's block.

DATE PASTE INGREDIENTS

Dried dates: Medjool or other kind
Boiling Hot Water

A jar with dried fruit beside the bowl with hot water.

SOAK DRIED DATES

The idea is to soften the dried dates before blending. I like to soak them in boiling hot water for 10-15 minutes and up to overnight. Generally, I use just enough water to cover the dates.

A glass jar with dried fruit, submerged in water.

BLEND SOAKED DATES

To blend the softened dates, pour all the dates, along with the remaining water, into a food processor or blender cup. Blend until smooth. With an immersion blender, it takes about 2-3 minutes.

Tall glass filled with soaked fruit, immersion blender blending the fruit.

HOW TO STORE HOMEMADE DATE PASTE

Date paste can be stored in the refrigerator for up to 3 months or frozen for up to a year. Keep it sealed in an airtight container.

A hand holding a jar with a smooth dried fruit paste.

A glass jar with dried fruit paste on a shelf in a refrigerator.

USING DATE PASTE IN BAKING

Fillings: Blend the date paste with melted chocolate or pure nut butter for a delicious filling for cookies, bars, or chocolate slice bars.
Mousse and Pudding – I use it to sweeten farmer’s cheese/ricotta mousse, and it’s delicious.
Salad Dressing – Use it in place of honey or sugar in your favorite dressing recipe
Drinks – You can also use it to sweeten your coffee, hot chocolate, or a milkshake.
Bars/Balls – date paste acts as a natural sweetener and a binding agent. You can even use it to make Date Snickers Bars.
Spreads -spread it over a piece of bread or my gluten-free lentil bagels.
More date-sweetened recipes via Life Around the Table

Cheese mousse in a glass jar, topped with raspberries.

WHY USE DATE PASTE?

Date paste is a favorite among health-conscious cooks and bakers—and for good reason! It’s a natural sweetener packed with fiber and antioxidants (via Health Line).

Nutrient-dense food (via Dr. Mendel)
It’s naturally vegan, gluten-free, and dairy-free.
Natural Sweetener
Easy to prepare at home
Rich flavor
Low glycemic index

VIDEO STEP-BY-STEP

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Date Paste

Course Appetizer, Candy, Dessert, Frosting

Cuisine Greek, Mediterranean

Prep Time 15

Author Hani

Ingredients

1 ½ cup tightly packed dried pitted Medjool Dates, 300 grams
1 ½ cup boiling hot water 350ml or just enough to cover the dates

Instructions

Check the dates for the stones, remove if any are present.
Pour the dried pitted dates into a glass or stainless steel jar/bowl. Bring water to a boil, then pour it over the dates, using just enough to cover the dates.
Allow to sit for 10-15 minutes or up to overnight in the fridge.
1 ½ cups dried dates, 300 grams
1 ½ cups boiling hot water, 250 ml
Process soaked dates with the remaining liquid in a food processor, blender or use an immersion blender and blend until smooth.
If you’d like thicker paste, use only ½ of the remaining water.

Notes

How long does the date paste last? Store in the fridge for up to 3 months or in the freezer for up to 1 year.
Can I create flavored date paste? Sure, you can soak dates in coffee, rum flavored water, add vanilla, orange zest, or lemon zest along with hot water. Remove zest before blending.